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Ingredients
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Pickles
Batter
Frying
Method
Preparation
- 1
Prepare the Pickles
Begin by draining the dill pickles and patting them dry with paper towels. This will help the batter adhere better.
- 2
Make the Dry Mixture
In a mixing bowl, combine the all-purpose flour, cornmeal, baking powder, garlic powder, paprika, salt, and black pepper. Mix well until all dry ingredients are thoroughly combined.
- 3
Prepare Buttermilk
In a separate bowl, pour in the buttermilk. This will be used to dip the pickles before coating them in the dry mixture.
Frying
- 4
Heat the Oil
In a deep skillet or frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can check the temperature using a thermometer or by dropping a small amount of batter into the oil; it should sizzle immediately.
- 5
Dip the Pickles
Take each pickle and dip it into the buttermilk, ensuring it is fully coated. Allow any excess buttermilk to drip off.
- 6
Coat the Pickles
Next, roll the coated pickle in the dry mixture, ensuring it is fully covered in the batter. Gently press the batter onto the pickle for better adherence.
- 7
Fry the Pickles
Carefully place the battered pickle into the hot oil. Fry in small batches to avoid overcrowding the pan. Fry for about 2-3 minutes on each side or until golden brown.
- 8
Drain the Pickles
Once fried, remove the pickles from the oil using a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
Serving
- 9
Serve
Serve the deep-fried pickles warm with your favorite dipping sauce, such as ranch dressing or spicy ketchup.