Fried Pickles Recipe
Hand-battered pickle chips served with ranch dressing.
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Ingredients
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Pickles
Batter
Frying
Serving
Method
Pickles
- 1
Drain and dry the pickles
Place dill pickle chips on paper towels and pat them dry thoroughly to remove excess moisture. This helps the batter adhere better and prevents splattering during frying.
Batter
- 2
Prepare the batter
In a medium mixing bowl, whisk together the flour, cornstarch, baking powder, garlic powder, paprika, salt, and black pepper.
- 3
In a small bowl, beat the egg and mix it with cold water. Gradually pour the egg mixture into the dry ingredients, whisking until a smooth and slightly thick batter forms. Set aside.
Frying
- 4
Heat the oil
In a deep, heavy-bottomed pot or deep fryer, heat the vegetable oil to 375°F (190°C). Use a thermometer to ensure accurate temperature.
- 5
Batter and fry the pickles
Working in batches, dip each dried pickle chip into the batter, allowing excess to drip off. Carefully place the battered pickle chips into the hot oil.
- 6
Fry for 2–3 minutes or until golden brown and crispy. Use a slotted spoon to remove the pickles and transfer them to a paper towel-lined plate to drain.
Serving
- 7
Serve
Arrange the fried pickles on a serving plate. Garnish with chopped parsley if desired. Serve immediately with ranch dressing on the side for dipping.