Description
Crispy, golden fried pickles make a perfect savory appetizer with a spicy, flavorful breading and optional tangy dipping sauce. This American classic is easy to prepare and best served warm.
Ingredients
Scale
For the Fried Pickles
- Vegetable oil for frying
- 1 cup (125 g) all purpose flour
- ½ teaspoon salt
- 1 teaspoon ground black pepper
- ¼ teaspoon paprika
- ¼ teaspoon cayenne pepper
- ¼ teaspoon garlic powder
- ½ cup (118 ml) buttermilk
- 1 large egg
- 3 kosher dill pickles, cut into slices just shy of ¼” thick and lightly patted dry
For the Dipping Sauce (optional)
- 2 tablespoons Ranch dressing
- 1 tablespoon BBQ sauce
- 1 teaspoon ketchup
- 1 teaspoon mayonnaise
- Dash Tabasco sauce
- Dash of ground black pepper
Instructions
- Prepare the Oil: Fill a Dutch oven or heavy-bottomed saucepan 2-3 inches deep with vegetable oil. Attach a frying thermometer ensuring it is submerged but not touching the pan bottom, and heat on medium until oil reaches 375°F (190°C), which will take about 10 minutes.
- Make the Breading Mixture: In a bowl, whisk together the flour, salt, black pepper, paprika, cayenne pepper, and garlic powder. Set aside.
- Prepare Buttermilk Batter: In a separate bowl, whisk together the buttermilk and egg until fully combined.
- Coat the Pickles: Working in batches of 3-4 slices, dredge pickle slices first in the flour mixture, shaking off excess, then dip into the buttermilk and egg mixture, and coat again with the flour mixture.
- Fry the Pickles: Carefully transfer breaded pickles to the hot oil. Fry 3-4 slices at a time for 90 seconds per side or until golden brown and crispy. Use a slotted spoon to remove and place on paper towels to drain excess oil. Allow oil to return to 375°F (190°C) before the next batch.
- Prepare the Dipping Sauce: In a small bowl, stir together Ranch dressing, BBQ sauce, ketchup, mayonnaise, Tabasco sauce, and ground black pepper until combined.
- Serve: Best enjoyed warm, serve the fried pickles with dipping sauce or plain ranch dressing if preferred.
Notes
- Optionally, use 1 ½ cups of pre-sliced dill pickle chips for convenience.
- Make sure to pat the pickles dry to ensure the breading adheres well.
- Maintain oil temperature at 375°F to ensure crispy texture and proper cooking.
- Use a heavy-bottomed pan or Dutch oven to maintain consistent heat.
- The dipping sauce can be replaced with classic Ranch dressing if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 180 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 35 mg
