Print

Fried Pickles

Fried Pickles
Print Recipe

Fried Pickles are a crispy and tangy snack featuring crunchy dill pickle slices coated in a seasoned batter and fried to golden perfection. This addictive appetizer delivers a satisfying crunch combined with the juicy tang of pickles, perfect for parties, cravings, or a fun twist on comfort food. Ready in under 30 minutes with simple ingredients, they can be served with a variety of dips or customized to fit dietary preferences.

Ingredients

Scale

Main Ingredients

  • 1 cup dill pickle slices, well drained and patted dry
  • 1/2 cup all-purpose flour (or gluten-free flour blend for gluten-free)
  • 1/4 cup cornstarch
  • 1/2 cup buttermilk (or plant-based milk for vegan option)
  • 1 large egg (or flax egg for vegan option)
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Oil for frying, such as vegetable or canola oil

Instructions

  1. Prepare Your Pickles: Drain the pickle slices well and pat them dry thoroughly with paper towels to remove excess moisture. This step is crucial to prevent sogginess and ensure the batter adheres properly.
  2. Mix the Batter: In a bowl, whisk together the flour, cornstarch, paprika, garlic powder, salt, and pepper. In a separate bowl, combine the buttermilk and egg until smooth.
  3. Coat the Pickles: Dip each pickle slice into the buttermilk and egg mixture first, then dredge it in the dry flour and spice mixture. For an extra-crunchy crust, repeat this dipping and dredging process a second time.
  4. Heat the Oil: Pour enough oil into a deep frying pan or pot to submerge the pickles and heat it to 350°F (175°C). Maintaining the right temperature is essential for even frying without greasy results.
  5. Fry Until Golden: Carefully add the coated pickle slices to the hot oil in small batches to avoid overcrowding. Fry for 2-3 minutes or until the coating turns golden brown and crispy. Remove pickles with a slotted spoon and drain on paper towels.

Notes

  • Use a thermometer to maintain oil temperature between 350-360°F to avoid greasy or burnt coating.
  • Dry pickles thoroughly before battering to preserve crispiness.
  • Double coat the pickles in batter and dry mix for extra crunch.
  • Fry in small batches to keep oil temperature stable.
  • Serve fried pickles immediately for best texture and flavor.

Nutrition

Keywords: fried pickles, crispy pickles, appetizer, snack, party food, gluten-free snack, tangy snack

Find it online: https://mealsbylina.com/fried-pickles/