Fried to crispy perfection and with a can't-have-just-one flavor, these fried pickles are a customizable 7-ingredient snack that are perfect for dipping.
‣ 2 cups hamburger dill chips (sliced pickles), drained ‣ 2 quarts peanut oil ‣ 1/2 cup all-purpose flour ‣ 2 tablespoons yellow cornmeal ‣ 3/4 teaspoon creole seasoning ‣ 1/2 cup water ‣ 1 tablespoon reserved pickle juice ‣ ranch dressing, for dipping (optional)
Kick things off by preparing the pickles for frying. Line a large plate or baking sheet with paper towels, then arrange pickles on top. Use more paper towels to press out as much liquid in the pickles as possible. Once done, set the pickles aside for now.
Mix the batter by whisking together the flour, cornmeal, and creole seasoning, then whisk in the water and pickle juice until everything is incorporated.
Place the dried pickles into the batter, then toss them to coat. Be sure that the pickles aren’t sticking together and that each pickle is fully coated, front and back.
Add the peanut oil to a large skillet and heat it up to 350 degrees F. Drop the coated pickles into the hot oil and fry until a light golden brown. Transfer the finished fried pickles to a plate lined with fresh paper towels.