Deep-Fried Pickles with Ranch Dipping Sauce
by Masterbuilt
Ingredients
- 1 gallon cooking oil
- 1 large egg, lightly beaten
- 1 cup club soda
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 (16-ounce) jar dill pickle sandwich slices, drained
- 1/4 cup Ranch salad dressing
- 2 tablespoons salsa
Directions
- Fill deep fryer halfway with oil and heat to 350°F.
- In a shallow dish, whisk together egg and club soda. In another shallow dish or medium bowl, combine flour and baking powder.
- Dip pickle slices in egg mixture and then dredge in flour mixture.
- Ranch Dipping Sauce: In a small bowl, combine ranch dressing and salsa, mixing well. Cover and refrigerate until ready to serve or for up to 1 day.
- Fry pickles in batches, turning once, for 2 to 2 1/2 minutes or until golden. Use a metal slotted spoon to transfer to paper towels
