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Fried Pickles Recipe

Name: Tubby's Tank House Thunderbolts FRIED PICKLES Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 24 pieces dill pickle slices (chips), well-drained; 1 cups all-purpose flour; 0.25 cups cornstarch; 1 tsp baking powder; 1 tsp kosher salt; 0.5 tsp black pepper; 0.5 tsp garlic powder; 0.5 tsp paprika (sweet or smoked); 1 cups cold club soda or cold water; 1 piece large egg; 4 cups vegetable oil (for frying); 0.5 cups all-purpose flour (for dredging); 0.5 cups mayonnaise; 0.25 cups sour cream; 0.25 cups buttermilk; 1 tbs fresh chives, finely chopped; 1 tbs fresh parsley, finely chopped; 1 tsp dill (fresh or dried); 0.5 tsp garlic, finely minced or grated; 1 tsp lemon juice; 0.25 tsp salt; 0.25 tsp black pepper

Inspired by Tubby's Tank House Thunderbolt

Time40m

Serves4

Lightly battered dill chips. Served with house ranch dressing.

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Ingredients

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Fried Pickles

24 pieces dill pickle slices (chips), well-drained

1 cups 00 bread flour

1/4 cups Cornstarch

1 tsp Baking powder

1 tsp kosher salt

1/2 tsp black pepper

1/2 tsp Watkins garlic powder

1/2 tsp paprika (sweet or smoked)

1 cups cold club soda or cold water

1 piece large egg

4 cups vegetable oil (for frying)

1/2 cups all-purpose flour (for dredging)

House Ranch Dressing

1/2 cups Mayonnaise

1/4 cups Sour cream

1/4 cups Buttermilk

1 tbs fresh chives, finely chopped

1 tbs fresh parsley, finely chopped

1 tsp dill (fresh or dried)

1/2 tsp garlic, finely minced or grated

1 tsp ReaLemon lemon juice

1/4 tsp Celtic sea salt

1/4 tsp black pepper

Method

House Ranch Dressing

In a medium bowl, whisk together mayonnaise, sour cream and buttermilk until smooth.

Add chopped chives, parsley, dill, minced garlic, lemon juice, salt and pepper; stir to combine.

Taste and adjust seasoning. Cover and refrigerate at least 20 minutes to let flavors meld (can be made up to 24 hours ahead).

Fried Pickles

Prep pickles

Remove pickle slices from jar and place them in a colander to drain for at least 10 minutes. Pat each slice dry with paper towels to remove surface moisture — this helps the batter adhere and prevents hot oil splatter.

Heat oil

Pour vegetable oil into a heavy-bottomed pot or deep fryer to a depth of about 2–3 inches (roughly 3–4 cups depending on your pot). Heat to 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of batter into the oil — it should sizzle and rise to the surface within a few seconds.

Make batter

In a medium bowl whisk together 1 cup flour, cornstarch, baking powder, 1 tsp kosher salt, 1/2 tsp black pepper, garlic powder and paprika. In a separate small bowl whisk the egg with the cold club soda (or water) until combined. Pour the wet mixture into the dry and whisk lightly until just blended; the batter should be slightly thick but still pourable. Do not overmix — a few small lumps are fine. Keep the batter cold (place bowl over ice briefly if your kitchen is warm).

Dredge and batter

Place the 1/2 cup flour for dredging in a shallow dish. Coat each dried pickle slice lightly in flour, shaking off excess, then dip into the batter to fully coat. Let excess batter drip back into the bowl.

Fry

Carefully lower battered pickle slices into the hot oil in small batches (4–6 pieces at a time to avoid overcrowding). Fry, turning once if needed, until golden and crisp, about 1.5–2.5 minutes per side. Use a slotted spoon or spider to remove fried pickles to a wire rack set over a baking sheet or paper towels to drain. Immediately season with a light sprinkle of salt while hot, if desired.

Keep warm

If frying multiple batches, keep finished batches warm in a 200°F (95°C) oven on a wire rack while you fry the rest so they stay crisp.

Serve

Arrange fried pickles on a serving plate and serve hot with house ranch dressing for dipping.