Bring the county fair home with our Fried Pickles! This Fried Pickles recipe also includes instructions for how to make a tasty mayo-ranch dipping sauce.
What You Need
Original recipe yields 15 servings
1/4 cup KRAFT Real Mayo Mayonnaise
1-3/4 cups KRAFT Buttermilk Ranch Dressing
1 Tbsp. chopped fresh chives
1 jar (20 oz.) CLAUSSEN Kosher Dill Mini Pickle s, well drained
2 Tbsp. milk
2 Tbsp. TACO BELL® Hot Sauce
1 cup flour
1/2 cup cornmeal
2 cups oil (for frying)
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Let's Make It
Mix mayo, dressing and chives until blended. Refrigerate until ready to use.
Pat pickles dry with paper towels. Beat egg, milk and hot sauce in shallow dish until blended. Combine flour and cornmeal in separate shallow dish.
Heat oil in saucepan to 350°F. Working in small batches, dip pickles, 1 at a time, into egg mixture, then flour mixture, turning to evenly coat each pickle with each ingredient. Carefully add pickles to hot oil; cook 2 to 3 min. or until crisp and golden brown. Remove from oil with slotted spoon; drain on paper towels.
Serve pickles with mayo mixture.
Enjoy your favorite foods while keeping portion size in mind.
Stir 1 Tbsp. chopped fresh parsley into mayo mixture before refrigerating as directed.
If you have a deep fryer, you can instead use that to cook the pickles.
Calories From Fat
% Daily Value*
Total Fat 18g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 13g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.