HOW TO MAKE DEEP FRIED PICKLES RECIPES

Steps:

• Heat ¾-inch of vegetable oil in a large cast-iron skillet until a deep-fry thermometer registers 375˚.  In a wide, shallow bowl, mix together the flour, cornstarch, salt, black pepper, paprika, and garlic and onion powders. In a separate wide, shallow bowl, whisk the buttermilk and egg to combine. Place ¼ of the pickle slices in the buttermilk mixture and gently stir with a fork to coat.  Using a slotted spoon, drain the pickles well, place them in the flour mixture and toss to combine. Add the pickles to the skillet and fry until golden brown and crispy, about 2 minutes. Using a clean slotted spoon or a spider, transfer the pickles to a paper towel-lined plate. Repeat with the remaining 3 batches of pickles. Serve immediately with ranch dressing for dipping.   
  

Steps:

• Make the sauce: Mix the mayonnaise, horseradish, ketchup and Cajun seasoning in a bowl; set aside.
• Fry the pickles: Heat 1 inch peanut oil in a pot over medium-high heat until a deep-fry thermometer registers 375 degrees F. Meanwhile, whisk the flour, Cajun seasoning, Italian seasoning, cayenne pepper, 1/2 teaspoon salt and 1/2 cup water in a large bowl until smooth. Spread the pickles on paper towels and pat dry.
• Add half of the pickles to the batter and toss to coat. Remove from the batter using a slotted spoon, letting the excess drip off, and add to the oil one at a time. Fry until golden brown, 1 to 2 minutes; remove with a slotted spoon and drain on paper towels. Return the oil to 375 degrees F and repeat with the remaining pickles and batter. Serve immediately with the prepared sauce.