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Ingredients
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Pickles
Batter
Oil for frying
Method
Preparation
- 1
Slice the Pickles
Drain the dill pickles from their brine and slice them into 1/4-inch thick rounds.
- 2
Prepare the Batter
In a large mixing bowl, combine the all-purpose flour, cornstarch, baking powder, garlic powder, onion powder, paprika, salt, and black pepper. Mix well. Gradually add the cold water while stirring until the batter is smooth and thick.
Frying
- 3
Heat the Oil
In a deep skillet or frying pan, add the vegetable oil and heat it over medium-high heat until it reaches 350°F (175°C).
- 4
Coat the Pickles
Dip each pickle slice into the batter, ensuring it is fully coated. Allow any excess batter to drip off.
- 5
Fry the Pickles
Carefully place the coated pickle slices into the hot oil, working in batches to avoid overcrowding. Fry for about 2-3 minutes on each side or until golden brown and crispy.
- 6
Drain and Serve
Once fried, remove the pickles with a slotted spoon and place them on paper towels to drain any excess oil. Serve hot with your favorite dipping sauce.