Fried pickles are crispy, crunchy delights that are perfect as a snack or appetizer. Coated in a tasty batter, these pickles turn into golden bites of joy.
Every bite is a little tangy surprise! Honestly, I can never eat just one. They are super easy to make, and serve with your favorite dipping sauce for even more fun!
Key Ingredients & Substitutions
Dill Pickles: Choose crispy dill pickle slices for the best crunch. If you’re not a fan of dill, you can use bread and butter pickles for a sweeter flavor.
All-Purpose Flour: Standard flour works well, but you can try using gluten-free flour if you need to cater to dietary restrictions.
Cornmeal: This adds a nice texture. If you’re out, you could substitute with fine breadcrumbs, though the flavor will be a bit different.
Buttermilk: If you don’t have buttermilk, mix regular milk with a tablespoon of vinegar or lemon juice and let it sit for 5 minutes. This sour milk will work just as well.
Seasonings: Feel free to adjust spices! Add a bit of onion powder, or swap cayenne for your favorite hot seasoning to match your heat preference.
How Can I Ensure My Fried Pickles Are Perfectly Crispy?
Getting that perfect crunch is all about technique. Here are some tips to make sure your fried pickles shine!
- Make sure to drain and pat dry your pickles very well; excess moisture can make them soggy.
- Coat them well in buttermilk and then the flour mixture—this creates a sturdy crust.
- Heat the oil to 350°F (175°C) before adding the pickles to prevent greasiness and ensure crispness.
- Don’t overcrowd the pan; fry in batches to maintain the oil temperature.
- Drain on paper towels after frying to get rid of surplus oil for extra crispiness.
With these little tricks up your sleeve, your fried pickles will be the star of the show!
How to Make Fried Pickles
Ingredients You’ll Need:
For the Fried Pickles:
- 1 cup dill pickle slices (about 16-20 slices), drained and patted dry
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (optional, for heat)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup buttermilk
- Vegetable oil, for frying
For the Dipping Sauce:
- 1/2 cup mayonnaise
- 2 tablespoons ketchup
- 1 teaspoon hot sauce (optional)
- 1/2 teaspoon garlic powder
- 1 teaspoon Worcestershire sauce
- Salt and black pepper, to taste
- 1 tablespoon chopped fresh parsley or dill (optional)
How Much Time Will You Need?
This delicious recipe takes about 15 minutes for prep and another 10-15 minutes for frying. You’ll have crispy, flavorful fried pickles ready in no time, which makes them perfect for a quick snack or appetizer!
Step-by-Step Instructions:
1. Prepare Your Frying Oil:
In a deep skillet or fryer, pour in enough vegetable oil to be about 2 inches deep. Heat the oil until it reaches 350°F (175°C), using a thermometer to check the temperature. This ensures a nice crispy texture!
2. Make the Batter Mixture:
In a large bowl, combine the flour, cornmeal, garlic powder, paprika, cayenne pepper (if you like a bit of heat), salt, and black pepper. Mix well so all spices are evenly distributed.
3. Dip the Pickles:
In a separate bowl, pour the buttermilk. Take each pickle slice and first dip it in the buttermilk, ensuring it’s fully coated. Then, dredge it in the flour mixture, making sure to coat it well. Shake off any extra flour mix to prevent clumping.
4. Fry the Pickles:
Carefully add the coated pickle slices to the hot oil in batches so you don’t overcrowd the pan. Fry for about 2-3 minutes until they are golden brown and crispy, turning halfway through for even cooking.
5. Drain the Fried Pickles:
Using a slotted spoon, remove the fried pickles from the oil and place them on a paper towel-lined plate to drain any excess oil. This step helps keep them crispy!
6. Prepare the Dipping Sauce:
In a small bowl, mix together the mayonnaise, ketchup, hot sauce (if using), garlic powder, Worcestershire sauce, salt, and pepper. Stir until well combined and adjust seasoning to your taste. Add herbs if you’d like a fresh touch!
7. Serve:
Arrange your crispy fried pickles on a platter with the dipping sauce on the side. Serve hot, and enjoy each crunchy, tangy bite!
Enjoy your crunchy, tangy fried pickles dipped in zesty sauce!
Can I Use Different Types of Pickles for This Recipe?
Absolutely! While dill pickles are traditional, you can use bread and butter pickles for a sweeter flavor or even spicy pickles for a kick. Just ensure whatever you use is firm and not overly soggy.
How Can I Make Fried Pickles Crispy?
To ensure crispy fried pickles, make sure to drain and pat the slices dry thoroughly. Properly heat your oil to 350°F (175°C) before frying, and don’t overcrowd the pan. Letting them drain on paper towels after frying also helps maintain crispness!
Can I Prepare the Batter in Advance?
Yes, you can mix the flour and seasoning blend ahead of time! Store it in an airtight container until you’re ready to use it. Just prepare the buttermilk and pickle slices right before frying for the freshest results.
How to Store Leftover Fried Pickles?
If you have leftovers, store them in an airtight container in the fridge for up to 2 days. To reheat, you can bake them in a preheated oven at 400°F (200°C) for about 10 minutes to reclaim their crispiness!
