Fried Pickles Recipe
Dill pickle slices, hand-battered and fried until golden brown.
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Ingredients
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Pickles
Batter
Frying
Method
Preparation
- 1
Drain and Pat Dry Pickles
Begin by draining the dill pickle slices thoroughly. Use paper towels to pat them dry to remove excess moisture, ensuring they crisp up nicely when fried.
- 2
Prepare the Batter
In a large mixing bowl, combine the all-purpose flour, cornmeal, baking powder, garlic powder, onion powder, salt, and black pepper. Whisk until well combined.
- 3
Mix Wet Ingredients
In a separate bowl, whisk together the buttermilk and the egg until smooth. Gradually add the wet mixture to the dry ingredients, stirring until just combined. The batter should be thick and slightly lumpy.
Frying
- 4
Heat the Oil
In a deep frying pan or pot, pour in the vegetable oil and heat over medium-high heat until it reaches 350°F (175°C). You can test if the oil is ready by dropping a small amount of batter into the oil; it should sizzle and float to the surface.
- 5
Batter the Pickles
Dip each dill pickle slice into the batter, ensuring it’s fully coated. Allow any excess batter to drip off.
- 6
Fry the Pickles
Carefully place the battered pickle slices into the hot oil, making sure not to overcrowd the pan. Fry in batches for about 2-3 minutes on each side, or until they are golden brown and crispy.
- 7
Drain and Serve
Once fried, use a slotted spoon to remove the pickles from the oil and place them on a plate lined with paper towels to drain excess oil. Serve hot with your favorite dipping sauce.
