Ingredients
Scale
For the Pickles:
- 1 jar whole dill pickles, sliced to 1/2-inch thick rounds
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1/2 teaspoon smoky paprika
- 1 teaspoon sea salt
- 1/2 teaspoons fresh cracked black pepper
- 1 tablespoon granulated sugar
- 1 1/2 cups buttermilk
- 1 tablespoons hot sauce
- everything bagel seasoning
- vegetable or canola oil for frying
For the Yogurt Ranch:
- 1/2 cup 2% Greek yogurt
- 1/2 cup buttermilk
- 1 garlic clove, minced
- 1/4 teaspoon onion powder
- 2 tablespoons chopped chives
- 1 tablespoon chopped dill
- sea salt and fresh cracked black pepper to taste
Instructions
- Start by prepping your fry station and a few pans. Place vegetable oil in a medium pan about 2-inches deep. Place a fry thermometer on the edge of the pan. Place the pan over medium heat and start to bring it to 350 degrees F. Line one rimmed baking sheet with parchment paper. Place a cooling rack over a second rimmed baking sheet and set both aside.
- Mix the dry ingredients together. In a medium bowl whisk together flour, cornmeal, paprika, salt, pepper, and sugar. Set aside.
- In another medium bowl, whisk together buttermilk and hot sauce. Add the sliced pickle rounds to the buttermilk mixture and stir to coat.
- Working in small batches, transfer a few pickle slices from the buttermilk to the dry ingredient mixture. Use your fingers and toss to thoroughly coat. Transfer the coated pickles to the parchment lined baking sheet and continue until all the pickles are coated.
- Again working in batches, add 6 to 8 dredged pickle rounds to the hot oil. Use a fry spider or slotted spoon to gently and carefully toss the pickles around the oil until golden brown – about 2 to 3 minutes. Remove from the hot oil, place on the rack-lined baking sheet. Immediately sprinkle with everything bagel seasoning.
- Continue cooking the pickles in batches, bringing the oil back up to 350 degrees F in between batches. Sprinkle each batch with everything bagel spice.
- To make the yogurt seasoning, in a small bowl stir together buttermilk, yogurt, garlic, onion powder, chives, dill, salt and pepper to taste. Taste and season more as you see fit.
- Serve the yogurt sauce alongside the fried pickles with an extra side of hot sauce. Enjoy the same day they’re fried!