Mix together batter ingredients. Drop pickles in the batter and make sure that they are completely coated on all sides.
Place battered pickles on a cookie sheet covered with tinfoil and put in the freezer for 20 to 30 minutes (or longer). This will ensure that your batter stays on your pickles when you put them in the fryer.
Start the hot oil fryer and set to heat to 350 degrees.
Once oil is heated and pickles and batter have frozen it is time to make pickle magic. Depending on the size of your fryer- Fry in smaller batches of no more than 10 at a time so that the ingredients to all get stuck together in the fryer.
Fry for no longer than 1-2 minutes (faster if they look done) at 350 degrees and remove immediately. Allow a few minutes to cool. Serve with Ranch-Sriracha dip.