Crispy Fried Pickles
Indulge in the irresistible crunch of Crispy Fried Pickles! Perfectly seasoned and fried to golden perfection. 🍽️🥒
Equipment
- 1 Deep Skillet For frying the pickles.
- 1 Mixing bowl For combining dry ingredients.
- 1 Paper towels For draining excess oil.
Ingredients
Pickles
- 1 jar dill pickles (sliced) Choose firm and flavorful pickles.
Batter
- 1 cup all-purpose flour (or gluten-free flour) Use gluten-free flour for a gluten-free option.
- 1 cup cornmeal Creates a delightful batter.
- 1 teaspoon garlic powder Adds depth to the flavor.
- 1 teaspoon paprika Enhances the overall experience.
- to taste salt and pepper For seasoning.
- as needed oil cooking oil For frying.
Instructions
Prepare the Pickles
- Start by draining the jar of dill pickles. Then, pat them dry with paper towels. This step is crucial because excess moisture can prevent the batter from adhering properly.
Mix the Dry Ingredients
- In a mixing bowl, combine all-purpose flour, cornmeal, garlic powder, paprika, and salt and pepper. Whisk these ingredients together until they are well blended.
Coat the Pickles
- Take each pickle slice and dip it into the batter mixture. Ensure that each slice is evenly coated. This step is essential for achieving that crispy texture.
Heat the Oil
- In a deep skillet, heat cooking oil to 350°F (175°C). Use enough oil to submerge the pickles. This temperature is vital; if the oil is too cool, the pickles will absorb excess oil and become soggy.
Fry the Pickles
- Carefully add the battered pickles to the hot oil in small batches. Fry them for about 2-3 minutes on each side, or until they turn golden brown and crispy. Remember, frying in small batches helps maintain the oil temperature.
Drain and Serve
- Once fried, remove the pickles from the oil and place them on paper towels to drain any excess oil. This step ensures they remain crispy. Serve them hot for the best flavor experience!
Video
Notes
Essential nutrition facts per serving:
| Calories | Fat | Protein | Carbs |
|---|---|---|---|
| 150 | 8g | 3g | 18g |