Deep Fried Pickles
Crispy, golden fried pickles with a perfectly seasoned coating—just like your favorite restaurant appetizer. This is my friend Ree Drummond’s (The Pioneer Woman) best fried pickle recipe!
Video
Ingredients
- vegetable or canola oil, for frying
- 2 cups all purpose flour
- ¼ cup cornstarch
- 2 teaspoons Kosher salt
- 1½ teaspoons freshly ground black pepper
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 cup buttermilk
- 1 large egg
- One 16-ounce jar dill pickle chips
- Ranch dressing, for serving
Instructions
- Heat an inch or so of vegetable or canola oil in a heavy saucepan until a deep-fry thermometer registers 375℉.
- In a wide, shallow bowl, mix together the flour, cornstarch, salt, black pepper, paprika, and garlic and onion powders. In a separate wide, shallow bowl, whisk the buttermilk and egg to combine.
- Place ¼ of the pickle slices in the buttermilk mixture and gently stir with a fork to coat. Using a slotted spoon, drain the pickles well, place them in the flour mixture and toss to combine. Add the pickles to the pan with hot oil and fry until golden brown and crispy, about 2 minutes. Use a slotted spoon to transfer the pickles to a paper towel-lined plate. Repeat with the remaining 3 batches of pickles. Serve immediately with ranch dressing for dipping.
Notes
- Pat pickles dry before coating for best results
- Maintain oil temperature at 375°F for crispiness
- Don’t overcrowd the pan
- Serve immediately—they lose crispness as they sit
- Add spice if desired with cayenne or hot sauce
Nutrition
Serving: 1servingCalories: 439kcalCarbohydrates: 41gProtein: 7gFat: 28gSaturated Fat: 3gPolyunsaturated Fat: 7gMonounsaturated Fat: 16gTrans Fat: 0.1gCholesterol: 35mgSodium: 1442mgPotassium: 210mgFiber: 2gSugar: 3gVitamin A: 335IUVitamin C: 2mgCalcium: 102mgIron: 2mg
Tried this recipe?Let us know how it was!
This recipe comes from RecipeBoy.com
