To make flour dredge: In large mixing bowl, mix all
flour dredge ingredients until thoroughly combined.
To make pierogies: Bring large pot of water to boil.
Place pierogies in boiling water until no longer frozen in
center, about 2 minutes. Remove pierogies from water
and cool in refrigerator 10 minutes.
Place buttermilk, eggs and flour dredge in three separate
bowls. One at a time, dip pierogies in buttermilk
then in eggs and finally, in flour dredge. Once all pierogies
are dredged, fry in deep fryer at 350 degrees in
canola oil, approximately 3 minutes until golden brown.
Repeat flour dredge process with pickle slices and fry
3 minutes. To serve, place fried pierogies and pickles on
serving plate. Serve with ranch dressing.