Description
Crispy Deep Fried Pickles are a flavorful appetizer featuring dill pickle spears or chips coated in a seasoned flour batter, dipped in a buttermilk and egg mixture, then deep fried to golden perfection. This crunchy, tangy snack is perfect for sharing and pairs wonderfully with your favorite dipping sauce.
Ingredients
Scale
Pickles
- 1 jar pickle spears or chips
Breading Mixture
- 1 cup all-purpose flour
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
Wet Mixture
- 1 cup buttermilk
- 1 egg
For Frying
- Vegetable oil, for frying
Instructions
- Heat the oil: Heat vegetable oil in a deep fryer or a large deep pot to 350°F (175°C) to ensure proper frying temperature for crispy, non-greasy pickles.
- Prepare the dry coating: In a bowl, mix together all-purpose flour, garlic powder, onion powder, paprika, salt, and black pepper until well combined.
- Prepare the wet batter: In a separate bowl, whisk together the buttermilk and egg until smooth and homogeneous.
- Coat the pickles: Dip each pickle spear or chip into the buttermilk and egg mixture, ensuring it’s fully coated, then dredge it in the seasoned flour mixture, pressing gently to adhere a good coating.
- Fry the pickles: Fry the coated pickles in batches, being careful not to overcrowd the pot, for 2-3 minutes each or until they turn golden brown and achieve a crispy texture.
- Drain excess oil: Remove the fried pickles with a slotted spoon and place them on paper towels to drain any excess oil and maintain crispiness.
- Serve: Serve immediately with your favorite dipping sauce such as ranch, spicy aioli, or blue cheese dressing for a delicious appetizer or snack.
Notes
- Use firm pickle spears or chips to ensure they hold up during frying.
- Maintain the oil temperature at 350°F for even cooking and to prevent sogginess.
- Do not overcrowd the fryer to keep oil temperature steady and crisp coating.
- Serve immediately for best texture and flavor.
- Pickles can be drained of excess liquid before coating to prevent soggy batter.
- Vegetable oil can be substituted with canola or peanut oil for frying.
