Crispy, salty, sour — fried pickles are a southern staple. Pickle juice upgrades the dipping sauce in this iteration of a classic.
Spicy Pickles with Pickleback Ranch
2 16-ounce jars dill pickle slices
1 cup AP flour
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon black pepper
1/4 teaspoon dried oregano
About 3 cups vegetable oil, for frying
1/2 cup ranch dressing
Pour pickles into a colander, reserving half a cup of the juice, and let drain for half an hour. In a small serving bowl, mix together the ranch dressing and the pickle juice; refrigerate. In a large bowl, mix together the flour, spices and a heavy pinch of salt.
Preheat the oil in a heavy sauce pan until hot and simmering. Add the pickles to the bowl of flour, and toss, breaking up pieces sticking together until the slices are evenly coated in the flour mixture. Line a plate with paper towels, and set aside. Carefully drop a handful of pickle slices into the oil, one at a time to make sure they don't stick together. After about a minute or two, carefully flip each slice, and cook until lightly golden. Transfer to the paper towel-lined plate, and sprinkle with kosher salt. Repeat with remaining pickles, and serve with the prepared pickleback ranch.