Frickles with Ranch Dip
By OcadoLife
Published on 24 October 2025
Bring a touch of the American South to party nibbles with these Frickles with Ranch Dip
from chef Joe Laker, co-owner of London restaurant Counter71. “As a kid, I spent time in both Alabama and South Carolina, and for me, fried pickles – aka frickles – epitomise the South,” says Joe. Leftover dip is fab with fried chicken or pizza. If you’re super-short on time, you can speed things up by using a ready-made ranch dressing. Makes 16
Time and servings
30 minsTotal time
20 minsPrep time
10 minsCooking time
Ingredients
- 25g dill, chopped, plus a few sprigs to garnish
- 1 garlic clove, crushed or grated
- ½ lemon, juiced
- 300g soured cream
- 120g mayonnaise
- 1 (670g) jar sweet and sour gherkins, drained and patted dry with kitchen towel
- 50g plain flour
- ½ tsp salt
- ½ tsp pepper
- 2 large eggs, beaten
- 150g panko breadcrumbs
- 1 litre (approx.) oil, for deep frying
Method
Step 1
For the dip, mix the chopped dill, garlic and lemon juice in a bowl with the soured cream and mayonnaise; season.Step 2
Sliced the gherkins in half lengthways and pat dry with kitchen towel.Step 3
Set out three bowls: add the flour to one bowl and season with the salt and pepper. Put the beaten egg in the next bowl, then the breadcrumbs in the third bowl. Dust the gherkins in the flour, dip into the egg, then the breadcrumbs.Step 4
Heat the oil in a large high-sided pan over medium heat and fry the frickles for a few mins until golden. Drain, and serve with the dip, topped with a few sprigs of dill. Leftover dip will keep chilled for 2 days.