Description
Crispy, tangy fried pickles coated in a seasoned flour batter and served warm with an optional zesty dipping sauce, perfect as a crunchy American appetizer.
Ingredients
Scale
Pickles and Breading
- 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, sliced just shy of ¼” thick and lightly patted dry
Dipping Sauce (optional)
- 2 tablespoons Ranch dressing
- 1 tablespoon BBQ sauce
- 1 teaspoon ketchup
- 1 teaspoon mayonnaise
- Dash of Tabasco sauce
- Dash of ground black pepper
Instructions
- Heat the oil: Fill a Dutch oven or heavy-bottomed saucepan 2-3 inches deep with vegetable oil and attach a frying thermometer. Heat oil over medium heat until reaching 375°F (190°C), which takes about 10 minutes.
- Prepare the dry mix: In a bowl, whisk together the flour, salt, black pepper, paprika, cayenne pepper, and garlic powder. Set aside.
- Prepare the wet mix: In a separate bowl, whisk together buttermilk and egg until combined.
- Coat the pickles: Working in batches, dredge pickle slices first in the flour mixture, shake off excess, then dip in the buttermilk and egg mixture, and dredge again in the flour mixture to fully coat.
- Fry the pickles: Carefully add 3-4 coated pickle slices at a time to the hot oil. Fry for 90 seconds on each side or until golden brown and crispy. Use a slotted spoon to remove pickles and drain on a paper towel-lined plate. Allow oil to return to 375°F before frying the next batch.
- Make the dipping sauce: In a small bowl, stir together Ranch dressing, BBQ sauce, ketchup, mayonnaise, Tabasco, and black pepper until well combined.
- Serve: Enjoy fried pickles warm with the dipping sauce or your favorite accompaniment like classic Ranch dressing.
Notes
- You can substitute the fresh sliced pickles with 1½ cups of pre-sliced dill pickle chips for convenience.
- Pat pickles dry before coating to help the batter adhere better and to avoid excess oil splatter.
- Maintain the oil temperature at 375°F for even, crispy frying and to prevent greasy pickles.
- If you prefer, skip the dipping sauce and serve with plain Ranch dressing for a classic taste.
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 50 mg
