Appetizer: United States – Arkansas, Southern United States – Fried Pickles

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Total 25 min

Ingredients

- 1 (16 oz) (454 g) jar dill pickle slices, drained and patted dry
- 1 cup (120 g) all-purpose flour, plus 1/2 cup (60 g) extra for dredging
- 1/2 cup (60 g) yellow cornmeal
- 1 tsp (4 g) baking powder
- 1 tsp (6 g) kosher salt
- 1/2 tsp (1 g) ground black pepper
- 1/2 tsp (1 g) cayenne pepper (optional)
- 1 large egg, approx. 50 g
- 1 cup (240 ml) cold beer (lager) or cold sparkling water
- 4 cups (960 ml) peanut oil or neutral vegetable oil for deep frying
- Paper towels for draining
- For quick homemade ranch dressing:
  - 1/2 cup (120 ml) mayonnaise
  - 1/2 cup (120 ml) sour cream
  - 1/4 cup (60 ml) buttermilk (or milk + 1 tsp lemon juice)
  - 1 tsp (1 g) dried dill
  - 1/2 tsp (1 g) garlic powder
  - 1/2 tsp (1 g) onion powder
  - 1 tbsp (6 g) chopped fresh chives (optional)
  - Salt and pepper to taste

Instructions

Short Description:
Crisp, golden-battered dill pickle chips deep-fried until crunchy and served hot for dipping. This Arkansas-style snack is traditionally paired with cool ranch dressing.

Regional Notes:
In Arkansas, Fried Pickles are made with dill pickle slices ("chips"), battered and deep-fried until golden rather than simply breaded; the tangy dill and brine are key, and they are commonly served with ranch dressing for dipping, a Southern touch.

1. Prep pickles and ranch: Drain the pickle slices in a colander and pat very dry with paper towels; if slices are large, halve them. Whisk together all ranch ingredients in a small bowl, taste and adjust seasoning, then chill while you cook.
2. Make dry mix: In a medium bowl combine 1 cup (120 g) flour, cornmeal, baking powder, 1 tsp (6 g) salt, black pepper, and cayenne (if using). Stir to blend.
3. Make batter: In a separate bowl whisk the egg (approx. 50 g) with the cold beer (240 ml). Add the egg-beer mixture to the dry mix and stir until a thick, smooth batter forms; add a splash more beer or water if batter is too stiff—consistency should coat a spoon.
4. Heat oil: Pour oil into a deep heavy pot or Dutch oven to a depth of about 2–3 inches (5–7.5 cm). Heat over medium-high until the oil reaches 350°F (175°C). Use a thermometer for accuracy.
5. Dredge and batter: Place the extra 1/2 cup (60 g) flour in a shallow dish. Working in small batches, lightly dredge pickle slices in the flour (shake off excess), then dip into the batter, letting excess drip off.
6. Fry in batches: Carefully lower battered pickles into the hot oil without overcrowding (4–6 pieces per batch). Fry until golden and crisp, about 1 1/2–2 1/2 minutes, flipping if needed. Maintain oil temperature around 350°F (175°C); adjust heat as necessary.
7. Drain and keep warm: Use a slotted spoon to transfer fried pickles to a wire rack set over a baking sheet or to paper towels to drain. If making multiple batches, keep finished ones in a single layer in a 200°F (95°C) oven to stay warm and crisp.
8. Season and serve: Sprinkle with a small pinch of salt while hot. Serve immediately with chilled ranch dressing for dipping. Enjoy as a starter or shareable snack.