Erin Merhar is a professionally trained chef, food stylist, and recipe developer. When she is not coming up with the next great dish for ThePioneerWoman.com, you can find her at the farmers' market or making pizza for friends.
Fried appetizers—especially these fried pickles—are irresistible by nature: They're hot and crispy and salty, and it's impossible to eat just one! Fried pickles are the ideal game day snack or party appetizer—just be sure to make enough for the whole crowd because everyone will want in on them! Serve them alongside your favorite BBQ recipes, as part of a menu of comfort food dishes, or simply on their own with a side of homemade ranch dressing. You can't go wrong with this classic fried pickles recipe.
How do you make fried pickles from scratch?
The key to really great fried pickles is to use thicker dill pickle chips (about 1/4-inch thick) or slice your own chips from whole dill pickles. The thicker chips will give you a better pickle-to-breading ratio. Fry the pickles in a shallow cast-iron skillet (rather than a deep pot) so that the pickles have space in the pan and won’t stick together.
How do you keep fried pickles from getting soggy?
There’s nothing worse than soggy fried food! To keep your pickles from getting soggy, use a sturdy breading. This one is made with a mix of flour and cornstarch. The cornstarch is key: It absorbs excess moisture from the wet pickles which results in an even crispier fried coating. Another important step in frying is to make sure you fry at the correct temperature of 375 degrees. Any lower and your breading will absorb too much oil which will make it soggy and less crispy. Let your oil return to the correct temperature before starting your next batch. Then, be sure to serve the fried pickles piping hot and fresh from the skillet.
What oil is best for frying fried pickles?
Choose a frying oil that has a high smoke point so you can heat it to a higher temperature and a neutral flavor so it won't compete with what you're frying. For fried pickles, use vegetable or canola oil. After you're done cooking, let the oil cool completely, then pour into a disposable container. Chill it in the fridge until solid, then discard.
What can you substitute for buttermilk?
Buttermilk is a great binder for breaded and fried foods: It adds great flavor and has just the right consistency for the coating to stick. If you don't have buttermilk on hand, try stirring milk into yogurt or sour cream until it has the same consistency.
- Yields:
- 6 - 8 serving(s)
- Prep Time:
- 20 mins
- Total Time:
- 30 mins
Ingredients
Vegetable oil, for frying
- 2 c.
all-purpose flour
- 1/4 c.
cornstarch
- 2 tsp.
kosher salt
- 1 1/2 tsp.
ground black pepper
- 1/2 tsp.
paprika
- 1/2 tsp.
garlic powder
- 1/2 tsp.
onion powder
- 1 c.
buttermilk
- 1
egg
- 16 oz.
dill pickle chips, drained and patted very dry
Ranch dressing, for serving
- Nutrition Information
- Per Serving (Serves 8)
- Calories352 Fat23 gSaturated fat2 gTrans fat0 gCholesterol22 mgSodium560 mgCarbohydrates30 gFiber2 gSugar2 gProtein5 gVitamin D0 mcgCalcium80 mgIron2 mgPotassium169 mg
- Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.Powered by
Directions
- Step 1Heat 3/4-inch of vegetable oil in a large cast-iron skillet until a deep-fry thermometer registers 375˚.
- Step 2Mix together the flour, cornstarch, salt, black pepper, paprika, and garlic and onion powders in a wide, shallow bowl. Whisk the buttermilk and egg to combine in a separate wide, shallow bowl.
- Step 3Place 1/4 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 skillet and fry until golden brown and crispy, about 2 minutes. Using a clean slotted spoon or a spider, transfer the pickles to a paper towel-lined plate. Repeat with the remaining 3 batches of pickles. Serve immediately with ranch dressing for dipping.
Tip: Pie plates make great vessels for your flour and buttermilk mixtures!
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