Fried pickles are a fun way to enjoy pickles crammed with delicious flavor.
Course: Appetizer, Side Dish
Keyword: Fried Pickles Recipe
FOR THE PICKLES
4cupspeanut oilor vegetable oil
FOR THE DIPPING SAUCE
2teaspoonsdark brown sugar
1teaspoonapple cider vinegar
1teaspoonhot sauceor to your taste
To make the dipping sauce, combine all the ingredients and stir until smooth then pop in the fridge until serving.
Prepare the cooking oil by pouring the oil into a 10 inch heavy-bottomed skillet. Cast iron works great! The oil needs to be at least 1 inch deep. Place a candy thermometer on the side of the pan and heat the oil to 375°F. This will take about 10 minutes. Keep an eye on the oil, making sure it does not come to a boil. While frying the pickles, try to keep the temperature of the oil between 360°F and 375°F degrees.
If you are slicing your own pickles, slice them crosswise into 1/4 inch slices. Lay the pickles onto paper towels and pat dry.
In a half gallon or gallon sized ziploc bag, combine flour, salt, pepper, paprika, garlic powder, and cayenne. Set aside.
In a small shallow bowl, combine the buttermilk and egg.
Place several pickle slices (about 6 to 8) into the bag with the flour mixture. Coat the pickles by gently shaking the bag. Dip the pickles into the buttermilk mixture. Return the pickles to the flour mixture and coat again.
Gently place the pickles into the heated oil. Fry until golden. This will only take 90 seconds to 2 minutes. Remove with a slotted spoon. Place on a plate lined with a paper towel. Repeat until all the pickles are cooked.
Serve with dipping sauce or eat as is. These are best when served warm.
TIP: Check the grocery store for dill pickle chips as they come pre-sliced making this recipe even easier!
TIP: Be careful not to have any excess moisture on your hands when using the skillet as drops of water into the oil will cause it to pop and you could get a nasty little burn.
TIP: If you like stronger flavor in your fried pickles, then make the slices thicker. You can also use pre-sliced pickles if you prefer a simple option.
TIP: When adding to the flour then buttermilk mixture, use one hand for the dry ingredient step and the other for the wet. This stops everything from getting into a gooey mess during the dipping process!
TIP: Monitor the oil temperature throughout cooking as this stops the pickles from absorbing too much oil and becoming greasy.