Fried Pierogies Recipe

These pierogies were hands down the best pierogies I’ve ever tasted in my entire life thus far. And I’ve had a helluvah lotta pierogies.

They’re also served with a buttermilk ranch dipping sauce, and since I could eat ranch on pretty much anything, that works for me.

First mkae a flour dredge with flour, pepper, paprika, onion powder, sage, thyme, salt, and cayenne by mixing all ingredients in a small bowl.

Then cook a box of pre-made pierogies in boiling water. Put them in the fridge to cool. Put buttermilk and eggs in separate bowls. 

Working one at a time, dip the pierogies in the buttermilk, then in the eggs and lastly in the flour dredge.

Finally, once all the pierogies are dredged, fry at 350°F in canola oil for approximately 3 minutes until golden brown.

To serve, place fried pierogies on serving plate. Serve with Ranch sauce.

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