Crispy fried pickles are the ultimate appetizer for those who crave a mix of tangy and crunchy in every bite. Coated in a perfectly seasoned, light, and airy batter, these fried pickles are deliciously crisp on the outside while maintaining their tangy juiciness inside. Whether you’re serving them as a party snack or a side dish for your burgers, these fried pickles will steal the show. Easy to make and bursting with flavor, they’ll become a new favorite in your appetizer rotation.
Ingredients:
- 1 jar (16 oz) dill pickle slices (or spears, if preferred)
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper (optional, for a little heat)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 large egg
- 3/4 cup buttermilk
- 1/2 cup water
- Vegetable oil (for frying)
- Ranch dressing or your favorite dipping sauce (optional)
Instructions:
- Prep the Pickles:
Drain the pickle slices and pat them dry using paper towels. This will help the batter stick better and prevent excess moisture while frying. - Make the Dry Mix:
In a medium bowl, combine the flour, cornmeal, paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper. Mix well. - Prepare the Wet Batter:
In another bowl, whisk together the egg, buttermilk, and water until smooth. - Coat the Pickles:
Dredge each pickle slice first in the dry flour mixture, then dip it into the wet batter, and finally coat it again in the flour mixture to create a double coating. Set the coated pickles on a baking sheet or plate while you finish coating all of them. - Heat the Oil:
Heat about 1-2 inches of vegetable oil in a large skillet or deep fryer to 350°F (175°C). You can test the oil by dropping in a small piece of batter; it should sizzle and rise to the top. - Fry the Pickles:
Carefully place the coated pickles in the hot oil, a few at a time, without overcrowding the pan. Fry them for 2-3 minutes on each side, or until golden brown and crispy. - Drain the Pickles:
Using a slotted spoon, remove the fried pickles and place them on a plate lined with paper towels to drain any excess oil. - Serve:
Serve the crispy fried pickles immediately with a side of ranch dressing or your favorite dipping sauce for an extra burst of flavor.