Crispy Fried Pickle Fritters

Drain the pickles over a bowl to reserve the pickle juice.

Chop the pickles into small, uniform pieces.

In a mixing bowl, combine the chopped pickles with the seasoned frying mix and stir to coat.

Add a splash of the reserved pickle juice to the mixture and stir until a thick, cohesive batter forms.

Heat about an inch of vegetable oil in a large skillet over medium-high heat.

Carefully drop spoonfuls of the pickle mixture into the hot oil. Fry for 1-2 minutes per side until lightly golden.

Remove the fritters from the oil and place them on a paper towel-lined plate to drain for a couple of minutes.

For extra crispiness, return the fritters to the hot oil and fry for a second time until deep golden brown and very crispy, about another minute per side.

Remove the double-fried fritters and drain on fresh paper towels.

To make the optional dip, combine sour cream and ranch seasoning mix in a small bowl and stir until smooth.

Serve the hot pickle fritters immediately with the ranch dip.