Rusty Bucket's deep-fried pickle recipe

- National Pickle Day is Monday, November 14. One of Rusty Bucket's most popular and signature menu items is their deep-fried pickles, so we invited Executive Chef Elliot Webb into the FOX 2 Cooking School to share his secret.

You can find his recipe for deep-fried pickles below.

Rusty Bucket has four locations in Michigan: Bloomfield, Bingham Farms, Northville, and Northville Park Place. For more information on the restaurant, visit www.myrustybucket.com.

Beer Batter
Ingredients:

  • 1 pound Drakes Mix
  • 1 16 oz. Bud Light
  • ½ teaspoon salt and pepper
  • 1 Tablespoon Cajun seasoning

Directions:
Mix beer and seasoning together. Add Drakes Mix and whisk until very well incorporated.

Cilantro Ranch Dressing
Ingredients:

  • ½ packet Hidden Valley Ranch
  • 4 Cups mayonnaise
  • 1 Cup Buttermilk
  • 2 Tablespoons cilantro

Directions:
Chop cilantro and set aside. Mix together all other ingredients. add cilantro and mix thoroughly. 

Fried Pickles
Ingredients:

  • 6 Pickle Spears, marinated
  • 3 oz. cornstarch
  • 6 oz. beer batter
  • 2 oz. ranch dressing

Directions:
Marinate pickles in milk. Dredge pickles in cornstarch to lightly coat, be sure to knock off excess. Coat with beer batter and fry until golden brown. Should be able to see the green of the pickle through the batter. Place pickles in a paper-lined wooden bowl and serve with 2 oz. of ranch dressing. Garnish with chopped parsley.

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