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Didn’t get a chance to make it to the fair last year? Have no fear, Bita of Honest & Tasty has your back! With her homemade fried pickles and homemade ranch dip recipe, you can feel like you are at the fair without the hassle (and large crowds) of actually going! These seriously delicious pickles make the perfect afternoon snack or an amazing go-to appetizer for football season. Check out how Bita became inspired to create this delicious dish and how you can, too!


“I’m in the mindset that if you have to go to the dentist twice a year, and go to the doctor however many times a year you go to the doctor, you should be encouraged to go to places like the county fair or Disneyland once a year. For being so good, you deserve to partake in at least one fried food escapade to make the dentist and doctor visits worth it. Note: If you’re fully grown, yet not completely sure how you came to be a fully functioning adult, keep reading, because me too.

I went to the fair 3 times in the past 3 months (you know, to balance out my fair side of the dentist/doctor/fair deal) and I came to the conclusion that fried cookie dough wasn’t really my thing. Neither were the fried Kool-Aid balls. And yeah, no thank you to the fried pizza on a stick situation. Maybe I just prefer my pizza at a more horizontal angle, or maybe only one layer of dough sounds a little better than a triangular case of dough surrounding more dough. Funnel cake is always awesome, but if I’m completely honest with myself, I’m more of a fried pickles with a side of ranch kind of gal. That’s my pick, every time. Give me a few sips of that cheap fair lemonade to boot, and I’m happy.


Once the fair shut down for the season, I realized that I needed to get it together because supposedly, I’m well into my adulthood. And I guess running to the fair at every opportunity doesn’t really mesh well with this whole being an adult thing. I knew that if I wanted my beloved favorite fair food, I’d have to make it myself, because I’m an “adult” and stuff like that. So I took my recipe that I had up my sleeve for the lightest, crispiest batter and I dipped a bunch of crunchy, zesty dill pickles right into it. The result after frying? A crunchy, flavor explosion in my mouth! And the homemade ranch is so easy, quick, and irresistible with these fried pickles.

I felt like I was taken right back to the fair–sans the sunburn, the cute baby goats, and the cut off Levi shorts I probably should have retired a decade ago but just can’t. Just in case you go to the grocery store and can’t find sliced dill or kosher pickles, do not get the bread and butter pickle slices. The second ingredient is sugar and we don’t want sweet fried pickles. That’s a gross thing. Get the dill pickles and slice them yourself if you have to. Trust me, the bread and butter kind–gross. And what’s the point of those things? Do you put them on a slice of buttered bread? Nevermind, maybe we just stick to the dill or kosher pickles for this recipe.”



Serves: 10 Prep Time: 20 Cook Time: 5


Fried Pickles:

  • 1 jar of Dill Pickles, sliced into rounds (Needless to say, you don’t have to make the whole jar’s worth)
  • 1 ½ cups Flour
  • 1 teaspoon Baking Powder
  • ½ teaspoon Sea Salt
  • ¼ teaspoon Black Pepper
  • ¼ teaspoon Cayenne Powder
  • Vegetable Oil for frying (to reach about 1 ½ inches deep in your pot)
  • 1 cold can (12 ounces) of Carbonated Water

Ranch Dip:

  • ¼ cup Plain Yogurt
  • ¼ cup Mayonnaise
  • 1 teaspoon White Wine Vinegar
  • 1 teaspoon Dill, dried or fresh
  • ½ teaspoon Chopped Chives, dried or fresh
  • 1 teaspoon Garlic Powder
  • ½ teaspoon Onion Powder
  • ¼ teaspoon Salt
  • ¼ teaspoon Black Pepper


  1. Mix together all the ingredients for the ranch dip in a small bowl. Set aside.
  2. In a med-large mixing bowl, whisk together the flour, baking powder, salt, pepper, and cayenne.
  3. Place in the refrigerator for 20 min.
  4. In a large pot, heat the vegetable oil on medium heat until a wooden spoon placed into it starts forming bubbles around it. This should mean that your oil is at approximately 350ºF (177ºC) where you want it. If the oil gets too hot, it will start to smoke and you need to turn it back down to low. Monitor the oil during the cooking process for optimal results.
  5. After the flour mixture has been in the refrigerator for 20 minutes, take it out and whisk in the carbonated water until fully incorporated.
  6. Take the pickle slices and drip off the excess liquid it may have had from being in the jar, dip them into the batter, and carefully add them to the hot oil.
  7. After they start to get golden (approximately 45 seconds), flip them to crisp up the other side (another 45 seconds or until golden).
  8. Remove them from the oil and place on a paper towel-lined plate to catch the excess oil.
  9. Serve with the homemade ranch and enjoy!

  Recipe and Photography for Best Friends For Frosting by: Bita, Honest & Tasty

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