Fried Pickles Recipe
Knife – cut dill pickle spears, hand – dipped and fried to order, with S.B. Sauce
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Ingredients
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Pickles
Batter
Frying
S.B. Sauce
Method
Preparation of Pickles
- 1
Slice the Pickles
Using a knife, cut the dill pickles into spears, creating long, thin pieces.
Batter Preparation
- 2
Combine Dry Ingredients
In a mixing bowl, whisk together the all-purpose flour, cornmeal, baking powder, salt, black pepper, and garlic powder.
- 3
Mix Wet Ingredients
In another bowl, whisk together the buttermilk and the egg until well combined.
- 4
Combine Wet and Dry Mixtures
Pour the wet mixture into the dry ingredients and stir until just combined. Do not overmix; some lumps are okay.
Frying Pickles
- 5
Heat the Oil
In a large, heavy pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 6
Dip and Fry
Take each pickle spear, dip it into the batter until fully coated, then carefully place it into the hot oil. Fry in batches to avoid overcrowding.
- 7
Fry Until Golden
Fry the pickles for about 3-4 minutes, or until they are golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
S.B. Sauce Preparation
- 8
Mix the Sauce
In a small bowl, combine the mayonnaise, ketchup, hot sauce, and dill pickle juice. Stir until smooth.