Sometimes you eat a certain food and you can remember forever the first time you had it.

That is fried dill pickles for me.

I ate my first batch of fried dill pickles in high school at a place called the Pizza Farm. And after just one bite, I declared they would be one of my most favorite food for forever!

I was raised by southern parents and spent a lot of time with my Grandmama when I was a kid. She canned all kinds of things because they lived on a farm. She also pickled a lot of things and made some of the best dill pickles I have ever eaten in my life.

We also fry just about anything in the south!

I have always loved a good dill pickle, pickled okra, pickled green beans, pickles asparagus. But y’all, when I ate my first FRIED dill pickle I think it almost blew my mind.

Now 25 years later and they are still one of my favorite things. Sadly they are normally not vegan if you are ordering them out.
The obvious and easiest solution is making your own easy vegan fried dill pickles at home!!

Seriously!! They take hardly any time at all and so, so, so, so crispy, tangy, and delicious!

And don’t forget the vegan ranch! Nothing goes better with a batch of vegan fried dill pickles than a side of cool, creamy, vegan ranch!

If you have never eating an crispy fried pickle or think I am crazy for suggesting it, you just have to trust me here. They are seriously one of the best things, and I feel like if you love dill pickles there is no way you would not love them crispy fried and dipped in some ranch!

INGREDIENTS:

2 cups sliced dill pickles
1/2 cup unsweetened almond or oat milk
1/2 cup vegan plain yogurt or sour cream
1/2 cup all purpose flour
1/2 cup corn meal
1/4 cup corn starch
1 teaspoons salt
1 teaspoon all purpose seasoning of your choice
neutral flavored oil for frying
Vegan ranch for dipping

INSTRUCTIONS:

Slice 2 cups worth of dill pickles into thin pickle chips
Whisk the plant milk along with the yogurt or sour cream in a medium sized bowl.
In a sperate medium sized bowl, whisk the flour, corn meal, starch, and seasoning.
Begin by dipping the pickles chips into the the milk mixture. Next dip them into the dry mix making sure to get a nice coating. Repeat with remaining pickles.
Heat an iron skillet or any high sided skillet with a few inches of oil over medium heat.
Prepare a cookie sheet lined with paper towels and a cooling rack on top.
Once the oil is nice and hot (you can poke a chopstick or wooden skewer touching the bottom of the pan, if little bubbles form around the chopstick then the oil is ready) add a handful of pickles to the pan, just make sure not to over crowd them or they will stick together. Let the pickles fry on each side until golden brown.
Place the finished vegan fried dill pickles on the cooling rack and continue frying the remaining pickles.
Serve the vegan fried dill pickles hot, with a side of vegan ranch.

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