Fried Pickles Recipe
MASA BATTER FRIED DILL PICKLE CHIPS, ADOBO DUST, JALAPENO RANCH
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Ingredients
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For the Fried Pickles
For the Adobo Dust
For the Jalapeno Ranch Dipping Sauce
Method
Preparing the Adobo Dust
- 1
Make the Adobo Dust
In a small bowl, combine the smoked paprika, ground cumin, garlic powder, onion powder, and salt. Mix well and set aside.
Preparing the Jalapeno Ranch Dipping Sauce
- 2
Make the Dipping Sauce
In a separate bowl, combine the ranch dressing, finely chopped jalapenos, and lime juice. Mix thoroughly and refrigerate until ready to serve.
Frying the Pickles
- 3
Prepare the Pickles
Drain the dill pickle chips and pat them dry with paper towels to remove excess moisture.
- 4
Make the Masa Batter
In a mixing bowl, whisk together the corn masa flour, all-purpose flour, baking powder, salt, garlic powder, and black pepper. Gradually add in the cold water, stirring until you have a smooth batter.
- 5
Heat the Oil
In a large pot or deep fryer, heat the vegetable oil to 350°F (175°C). Use a thermometer to ensure the oil is at the right temperature for frying.
- 6
Fry the Pickles
Dip each pickle chip into the masa batter, allowing any excess to drip off. Carefully place the battered pickles into the hot oil, frying in batches to avoid overcrowding. Fry for about 2-3 minutes or until golden brown.
- 7
Drain and Season
Using a slotted spoon, remove the fried pickles from the oil and place them on a paper towel-lined plate to drain excess oil. While still hot, sprinkle with the adobo dust.
