Yield: about 8 servings


1 pint sliced dill pickles
1 large egg, lightly beaten
¾ cup plus 1 tbsp. all-purpose flour, divided
½ tsp. hot sauce
1 tsp. cayenne pepper
½ tsp. garlic powder
½ tsp. paprika
Pinch of salt
Vegetable or canola oil, for frying
Ranch dressing, for serving

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  • step 1: HideShow Images

    Drain the pickles, reserving 2/3 cup of the pickle juice.  Lay the pickle slices out on paper towels to blot off excess moisture.  Combine the reserved pickle juice, egg, 1 tablespoon of flour, and hot sauce in a bowl.  Whisk well to combine and set aside.

  • step 2: HideShow Images

    In a shallow dish or pie plate, combine the remaining flour, cayenne, garlic powder, paprika and salt.  Whisk to blend.

  • step 3: HideShow Images

    In batches, dip the pickle slices in the egg mixture, gently shaking off the excess.  Then dredge in the flour-spice blend.  In a medium saucepan, add oil to about 1-inch depth.  Heat the oil to 375˚ F.  Fry the pickles in batches until golden-brown, about 3-4 minutes total.  Transfer briefly to paper-towel lined rack.  Serve warm with ranch dressing for dipping.