Fried Pickles Recipe
choice of ranch or bleu cheese dressing
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Ingredients
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Dry Batter
Wet Batter
Pickles
For Frying
Method
Fried Pickles
- 1
Line a sheet pan with paper towels and pat the pickle slices dry to remove excess moisture.
- 2
In a large bowl, whisk together the dry batter ingredients (flour, cornmeal, garlic powder, onion powder, paprika, cayenne, salt, black pepper) to create an even mixture.
- 3
In a separate bowl, whisk together the wet batter (buttermilk, egg, and optional hot sauce) until smooth.
- 4
In a heavy-bottomed pot or deep skillet, heat vegetable oil to 350–365°F (175–185°C) for frying.
- 5
Dredge the pickle slices in the dry batter, shaking off any excess coating.
- 6
Dip the dredged pickles into the wet batter, allowing excess to drip back into the bowl.
- 7
Roll the wet-coated pickles in the dry batter again to form a thick crust. This double-dredge helps achieve extra crispiness.
- 8
Carefully add the battered pickles to the hot oil in batches and fry for about 2–3 minutes, or until golden brown and crisp. Avoid overcrowding the pan.
- 9
Transfer fried pickles to a rack or paper towels to drain. Serve immediately with your choice of ranch or blue cheese dressing.