Begin by patting the pickle slices dry with a paper towel. This step is super important because moisture can mess with your batter. You want the pickles dry so the coating sticks beautifully.

Combine flour, cornmeal, baking soda, garlic powder, and a pinch of salt in one bowl. Whisk your eggs and buttermilk in a separate bowl. Now, set up a dipping station with the dry and wet mixes side by side.

Pour vegetable oil into a frying pan and heat it up over medium-high heat. You’ll know it’s ready when a small drop of batter sizzles immediately.

Dip your pickle slices into the egg mix first, then coat them with the flour mixture. Fry them in hot oil until golden brown. Flip them gently halfway through for even cooking.

While your pickles cool on paper towels, whisk together sour cream, mayo, lemon juice, and fresh dill in a bowl. Adjust to taste, then keep it chilled until serving time.

Step 6. Serve and Enjoy ✨

Arrange the fried pickles on a platter and place the ranch dip in the center. Garnish with extra dill, if you like. Best served hot for maximum crunch!