Pickles and "Ice Cream" Baby Shower Snacks by Three in Three #FoodDeservesDelicious #shop #cbias

Fried Pickles with Ranch Dip

Author Karly


  • 1 Pint Sliced Dill Pickles
  • 1/2 Cup Pickle Juice
  • 1 Egg Lightly Beaten
  • 2/3 Cup + 1 Tbsp Flour Divided
  • 1/2 tsp Pepper
  • 1 Tbsp Garlic Powder
  • 1 tsp Paprika
  • Pinch of Salt
  • Canola Oil for Frying
  • Kraft Pourables Ranch Dressing for Dipping


  • Drain the pickles, reserving 1/2 cup of the pickle juice, then lay the pickle slices out on paper towels to blot off excess juice. In a small bowl, combine the 1/2 cup pickle juice, egg, and 1 tablespoon of flour. Whisk well to combine and set aside.
  • In a shallow bowl, combine the remaining flour, pepper, garlic powder, paprika and salt, then stir to blend well.
  • In batches, dip the pickle slices in the egg mixture, gently tapping off the excess liquid. Then dredge in the flour-spice blend, again tapping to remove excess coating. In a medium saucepan, add oil to the depth of about 1-inch. Heat the oil over medium to medium-high heat. Fry the pickles in batches until golden-brown, about 4-5 minutes each. Transfer briefly to paper-towel lined rack. Serve warm with ranch dressing for dipping.