Prep. Prepare the Sriracha ranch dipping sauce by combining the Sriracha and the ranch dressing in a small bowl. Blend well then refrigerate the sauce until ready to serve.
Drain the pickle slices, reserving the liquid for future uses (for example, pickle juice is an easy and flavorful brine. It has been suggested that this is the secret to Chick-fil-A’s delicious fried chicken).
Fire up. Add 1 inch (25.4 mm) of oil to a heavy pot or cast-iron Dutch oven, place it on the grill, and preheat the oil to 375°F (190.6°C). This technique is referred to as grill frying and is a great way to avoid the smells and mess associated with deep-frying indoors.
Prep again. Once the oil is ready, drop the pickle slices in the easy tempura batter and stir until each pickle slice is fully coated.
Cook. With tongs, pull the pickle slices out of the batter, allowing some of the excess batter drip off before gently slipping them into the oil. Try to cook pieces of similar thickness together so they are done at the same time. Do not crowd the pot or the oil temperature will drop too low and the pickles might stick together. Try to keep the oil temp between 325°F (162.8°C) and 350°F (176.7°C). Flip the battered pickle slices often and fry until the batter is golden brown, approximately 2 to 3 minutes per batch. When they are done, lift the pickle slices out of the oil with tongs or a spider strainer. Spread the deep fried pickle slices on paper towels to drain.
Serve. Plate the tempura battered pickles and serve immediately with the Sriracha ranch dipping sauce.
