Fried Pickles Recipe
Lightly battered pickle chips, deep – fried and served with cilantro aioli
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Ingredients
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Fried Pickles
Cilantro Aioli
Method
Fried Pickles
- 1
Prepare the Pickles
Drain the dill pickle chips from their brine and pat them dry with paper towels to remove excess moisture.
- 2
Make the Batter
In a mixing bowl, combine the all-purpose flour, cornstarch, baking powder, garlic powder, paprika, salt, and black pepper. Gradually whisk in the cold water until the batter is smooth and has a slightly thick consistency.
- 3
Heat the Oil
In a deep frying pan or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping a small amount of batter in; it should sizzle and rise to the surface.
- 4
Fry the Pickles
Dip each pickle chip into the batter, allowing excess batter to drip off. Carefully place the battered pickle chips into the hot oil, frying in batches to avoid overcrowding. Fry for about 2-3 minutes or until golden brown, turning occasionally.
- 5
Drain and Serve
Once fried, remove the pickles using a slotted spoon and place them on a plate lined with paper towels to absorb excess oil. Serve hot.
Cilantro Aioli
- 6
Combine Ingredients
In a small mixing bowl, combine the mayonnaise, chopped cilantro, minced garlic, lemon juice, and salt. Mix until well blended.
- 7
Chill and Serve
Refrigerate the aioli for at least 15 minutes before serving to allow the flavors to meld. Serve alongside the fried pickles.