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Fried Typickle Spears!

Fried Pickle Spears with Chipotle Ranch Sauce:


For the Pickle Spears:

  • 12 Typickle pickle spears (dill or spicy dill)
  • 1 cup all-purpose flour
  • 2 eggs, beaten
  • 1 cup breadcrumbs
  • 1 teaspoon paprika (or jalapeño seasoning for added heat)
  • Salt and pepper to taste
  • Vegetable oil for frying

For the Chipotle Ranch Sauce:

  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1 teaspoon chipotle pepper in adobo sauce (adjust to taste)
  • 1 teaspoon fresh lime juice or Typickle Pickle juice
  • 1 teaspoon chopped fresh cilantro
  • Salt and pepper to taste


  1. Prepare the Chipotle Ranch Sauce by mixing all the sauce ingredients together in a bowl. Adjust the chipotle pepper to your desired level of spiciness. Refrigerate the sauce until needed.

  2. In a shallow dish, combine the breadcrumbs with paprika (or jalapeño seasoning), salt, and pepper. Set up a breading station with the beaten eggs in another dish and the flour in a third dish.

  3. Take each pickle spear and coat it in flour, then dip it into the beaten eggs, and finally coat it thoroughly with the breadcrumb mixture.

  4. Heat vegetable oil in a deep skillet or pot to 350°F (175°C). Carefully place the breaded pickle spears into the hot oil using tongs.

  5. Fry the pickle spears until they are golden brown and crispy, about 3-4 minutes. Drain them on a paper towel-lined plate.

  6. Serve the fried pickle spears hot with the Chipotle Ranch Sauce for dipping.


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