Big Dill Fried Pickle Spears with Ranch

• 1 (16-ounce) jar dill pickle slices, drained
• 1 cup all-purpose flour
• 1 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper
• 2 large eggs, beaten
• 1 cup panko breadcrumbs
• Vegetable oil, for frying
• 1 cup ranch dressing, store-bought or homemade

Steps

1. 1 Cut pickle slices into spears.
2. 2 In a bowl, mix flour with garlic powder and cayenne pepper.
3. 3 Set up a breading station: flour mixture, beaten eggs, and panko breadcrumbs in separate dishes.
4. 4 Dip each pickle spear in flour, then egg, and finally coat with panko.
5. 5 Heat about 1 inch of oil in a large skillet to 350°F.
6. 6 Fry pickle spears in batches until golden brown, about 2-3 minutes per batch.
7. 7 Drain on paper towels.
8. 8 Serve hot with ranch dressing for dipping.

Equipment

• Large skillet
• Thermometer
• Slotted spoon

Variations

• Add a dash of paprika to the flour mixture for extra color.
• Experiment with buttermilk instead of eggs for a different texture.

Substitutions

• Use gluten-free flour and breadcrumbs for gluten-free diners.
• Substitute ranch with blue cheese dressing for a tangy twist.

Pairings

• Classic potato chips
• Spicy buffalo wings

Nutrition

Tips

• Ensure oil is at the correct temperature to avoid soggy spears.
• For extra crispiness, let breaded spears rest in the freezer for 10 minutes before frying.

Storage

Store fried pickle spears in an airtight container for up to 2 hours. Reheat in a 350°F oven for 5 minutes.

Freezing: Freeze uncooked, breaded spears on a baking sheet, then transfer to a freezer bag. Fry straight from frozen. Best consumed fresh.

Serving Suggestions

• Serve with ice-cold beer or lemonade.
• Pair with a platter of other game day snacks like wings and nachos.

FAQ