If you’re making my vegan ranch dip recipe, make it first and put it in the fridge so that the flavours have time to develop.
If using a deep fryer, turn it on to heat the oil to between 350 – 375 F (170 – 190 C). If not using a deep fryer, add oil to a small pot or deep skillet to about 2 inches (5 cm) deep. Attach a thermometer to the side of your pot, careful that it’s not touching the bottom, and heat the oil to the temperature indicated above.
Pat the pickle spears dry with a paper towel. Place the flour in a bowl and add the Cajun seasoning, if using. If your Cajun seasoning does not contain a lot of salt, or if omitting the Cajun seasoning, also add a pinch of salt and pepper to the flour. Combine well.
Place the plant-based milk and panko breadcrumbs in two separate bowls.
Work in batches so as to not crowd your pan and lower the oil temperature. I made mine in batches of 4 spears. Roll a spear into the flour and shake off the excess. Use your other hand to dip it into the milk. Transfer to the bowl of panko and use your first (dry) hand to gently press the panko onto the pickle spear. Repeat the last two steps: first back into the milk then back into the panko. Double dipping makes them extra crispy!
Carefully drop the spears into the heated oil and fry for 1 – 2 minutes or until they’re golden brown. While the first batch is frying, you can bread the second batch. Multitasking saves time!
Remove the fried pickles from the oil and place them on a paper towel-lined plate to drain. Continue until all batches are done.
Serve while still hot a crispy with your favourite dipping sauce.