Fried Pickles
A crunchy and tangy appetizer, perfect for gatherings or casual snack times. Learn to make irresistible fried pickles with this easy recipe.
Ingredients
For the coating
- 1 cup all-purpose flour Or gluten-free blend if necessary.
- 1 cup cornmeal Use fine or medium grind for different textures.
- 1 teaspoon baking powder To give the coating extra fluffiness.
- 1 teaspoon salt Adjust quantity to taste.
- 1 teaspoon pepper Freshly ground black or cayenne for spice.
For the pickles
- 2 cups dill pickles Can substitute with pickle slices or spears.
- 1 cup buttermilk Regular milk or plant-based alternative can be used.
- Oil vegetable or canola oil For frying.
Instructions
Preparation
- Begin by draining your pickles and slice them into 1/4-inch rounds if using whole pickles. Lay them on paper towels to remove excess moisture.
Combine Ingredients
- In a large bowl, mix together the flour, cornmeal, baking powder, salt, and pepper.
- In a separate bowl, pour the buttermilk and dunk each pickle slice, ensuring it's fully coated.
Coat the Pickles
- Transfer the buttermilk-coated pickles to the dry mixture and toss gently until fully covered.
Fry the Pickles
- Heat enough oil in a skillet to cover the bottom, about 1 inch deep, to a temperature of 350°F (175°C).
- Fry the coated pickles in batches for 2-3 minutes per side until golden brown, flipping carefully.
Serve
- Transfer fried pickles to a plate lined with paper towels to absorb excess oil. Serve hot with your favorite dipping sauce.
Notes
For a lighter version, brush pickles with olive oil and bake at 425°F until crispy. Store leftovers in an airtight container and reheat in an oven for best texture.