Fried Pickles – Page 2

How to Make Fried Pickles

Step 1: Drain and Pat Dry the Pickles

Remove the pickle slices from the jar and place them on a paper towel-lined plate. Pat them dry with more paper towels. Removing the excess moisture will help the batter stick better and prevent the pickles from becoming soggy.

Step 2: Prepare the Batter

In a shallow bowl, whisk together the flour, cornmeal (if using), garlic powder, paprika, cayenne pepper, salt, and pepper.
In another bowl, whisk the egg and buttermilk until combined.

Step 3: Heat the Oil

In a deep skillet or Dutch oven, heat about 2 inches of vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer to ensure the oil stays at the right temperature.

Step 4: Coat the Pickles

Dip each pickle slice into the buttermilk and egg mixture, allowing any excess to drip off.
Dredge the pickles in the flour mixture, coating them evenly on both sides. Shake off any excess flour.

Step 5: Fry the Pickles

Working in batches, carefully add the coated pickles to the hot oil. Fry them for 2-3 minutes, turning occasionally, until they are golden brown and crispy.
Remove the fried pickles with a slotted spoon and transfer them to a paper towel-lined plate to drain excess oil.

Step 6: Serve

Sprinkle the hot fried pickles with a little extra salt, if desired, and serve immediately with your favorite dipping sauce like ranch or spicy mayo.

Kitchen Equipment Needed

Shallow bowls for dredging
Deep skillet or Dutch oven for frying
Slotted spoon or tongs for removing the pickles from the oil
Paper towels for drying the pickles and draining the fried ones
Candy or deep-fry thermometer (optional, but helpful for accurate frying)

Storage and Reheating Tips

While fried pickles are best served fresh and hot, you can store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, place the fried pickles on a baking sheet in a preheated oven at 375°F (190°C) for 10-12 minutes, or until they are heated through and crispy again. Avoid microwaving, as it will make them soggy.

Tips for the Perfect Fried Pickles

Dry the pickles well: Patting the pickles dry before battering them is crucial for ensuring the batter sticks and they stay crispy.
Keep an eye on the oil temperature: Maintaining the oil temperature around 350°F ensures that the pickles fry evenly and don’t absorb too much oil. If the oil gets too cool, the pickles can become greasy; if it gets too hot, they may burn.
Use cornmeal for extra crunch: Adding a little cornmeal to the flour mixture adds a nice crunch to the fried pickles. If you prefer a smoother texture, you can omit the cornmeal and just use flour.

Variations and Substitutes

Pickle Spears: You can use pickle spears instead of slices for a larger, heartier bite. Just be sure to adjust the frying time accordingly, as spears take a little longer to cook.
Spicy Fried Pickles: For an extra kick, add more cayenne pepper or a pinch of chili powder to the flour mixture. You can also serve them with a spicy dipping sauce, like Sriracha mayo.
Different Types of Pickles: While dill pickles are traditional, feel free to try bread and butter pickles or spicy pickles for a different flavor profile.

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