Description
Crispy, golden fried pickles coated in a seasoned flour batter and deep-fried to perfection. These tangy, crunchy snacks are perfect for serving with your favorite dipping sauces like ranch or aioli and make an irresistible appetizer or snack.
Ingredients
Scale
Pickles
- 2 cups dill pickle slices
Batter
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1 teaspoon Creole seasoning (optional)
- 1 large egg
- 1 cup whole milk
Frying
- Vegetable oil for frying
Instructions
- Heat Oil: Add vegetable oil to a frying pot and heat to 375°F to prepare for deep frying.
- Dry Pickles: Pat the dill pickle slices dry thoroughly with paper towels to remove excess moisture for better batter adherence.
- Prepare Egg Wash: In a bowl, beat together the large egg and whole milk until well combined.
- Mix Dry Ingredients: In a separate bowl, combine the all-purpose flour, cornstarch, garlic powder, onion powder, black pepper, and optional Creole seasoning to create the seasoned flour mixture.
- Batter the Pickles: Coat each pickle slice by first dipping it into the flour mixture, ensuring it’s well covered, then dip into the egg wash, and back into the flour mixture for a double coating. Repeat this with about 10 pickle slices at a time to avoid sticking.
- Fry Pickles: Once the oil reaches 375°F, carefully drop the coated pickle slices into the hot oil. Fry for approximately 3 minutes or until they turn golden brown and crispy.
- Drain: Remove the fried pickles from the oil with a slotted spoon and place on a plate lined with paper towels to drain excess oil.
- Repeat & Serve: Continue frying the remaining pickles in batches. Serve hot with your favorite dipping sauces such as ranch, ketchup, aioli, or remoulade.
Notes
- Oil: Vegetable oil is preferred for frying due to its high smoke point, but peanut oil is also an excellent choice.
- Storage: Fried pickles are best served fresh and hot, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheating: To reheat, spread pickles on a baking sheet and warm in a 400°F oven or air fryer at 360°F for 2 minutes. If still not heated through, continue warming in short 15-30 second intervals.
