Description
Crispy fried pickle spears with a triple-layered coating paired with a creamy, spicy Cajun ranch dip. A quick, easy, and addictive snack perfect for parties or casual gatherings.
Ingredients
Scale
- 16 pickle spears, drained well (preferably dill pickles)
- 1 cup all-purpose flour (120g)
- ½ cup cornstarch (60g)
- 2 large eggs, beaten, room temperature
- ½ cup buttermilk (120ml) (or substitute with ½ cup milk plus 1 tsp lemon juice)
- 1 ½ cups panko breadcrumbs (about 150g), mixed with 1 tbsp Cajun seasoning
- Salt and pepper, to taste
- Vegetable oil, about 4 cups for frying
- ½ cup mayonnaise (120g)
- ½ cup sour cream (120g)
- 1 tbsp ranch seasoning mix (or homemade blend with dried dill, garlic powder, onion powder)
- 1 tsp Cajun seasoning (adjust to taste)
- 1 tsp hot sauce (e.g., Frank’s RedHot)
- 1 tsp fresh lemon juice
- 1 tbsp fresh parsley or chives, finely chopped (optional)
- Salt and black pepper, a pinch, to taste
Instructions
- Drain the pickle spears thoroughly on paper towels and pat dry to remove excess moisture. Set aside. (5 minutes)
- In one bowl, combine all-purpose flour, cornstarch, salt, and pepper. In a second bowl, beat eggs with buttermilk. In a third bowl, mix panko breadcrumbs with Cajun seasoning. (5 minutes)
- Dredge each pickle spear first in the flour mixture, shaking off excess. Then dip into the egg and buttermilk mixture, letting excess drip off. Press into the seasoned panko crumbs to coat fully. Repeat the egg wash and panko step once more for extra crunch. (10 minutes)
- Heat vegetable oil in a deep frying pan or Dutch oven to 350°F (175°C), about 2 inches deep. Maintain temperature throughout frying. (5 minutes)
- Fry coated pickle spears in small batches, avoiding overcrowding. Fry for 2-3 minutes per batch or until golden brown and crispy, turning halfway through. (15 minutes)
- Transfer fried spears to a cooling rack set over a baking sheet to drain excess oil. Let rest for a couple of minutes. (5 minutes)
- While frying, whisk together mayonnaise, sour cream, ranch seasoning, Cajun seasoning, hot sauce, and lemon juice. Add parsley or chives if desired. Chill until serving. (5 minutes)
- Serve the crispy fried pickle spears immediately with the spicy Cajun ranch dip.
Notes
Pat pickles very dry to ensure crispiness. Maintain oil temperature at 350°F to avoid greasy or burnt coating. Fry in small batches to keep oil temperature steady. Use a cooling rack to drain excess oil and keep spears crisp. For gluten-free, substitute flours and breadcrumbs accordingly. For dairy-free dip, use coconut yogurt and dairy-free mayo. Air frying is a good alternative for a lighter version.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Cuisine: Southern American
Nutrition
- Serving Size: About 4 pickle spear
- Calories: 280
- Sodium: 650
- Fat: 18
- Carbohydrates: 22
- Protein: 4
Keywords: fried pickles, crispy pickle spears, Cajun ranch dip, appetizer, snack, party food, southern recipe, spicy dip