Start by draining the pickles to remove excess moisture, which helps achieve that perfect crunch.

In a mixing bowl, whisk together flour and cornstarch, seasoning with salt and pepper.

Whisk the eggs in a separate bowl until frothy. Dip each pickle slice in the batter and then into the eggs.

Heat oil in a deep fryer or heavy pot to 350°F and fry the battered pickles in batches for 2-3 minutes until golden brown.

Let the fried pickles rest, then return them to the oil for another 1-2 minutes for added crunch.

Remove pickles from oil, place on a serving platter, and serve warm with ranch dressing.