Fried Pickles

Fried Pickles – a classic Southern favorite, these well-seasoned and battered fried dill pickles are light and crispy and have the right amount of tanginess and heat to keep you coming back for more. It’s the easiest party or game day appetizer you could ask for!

Course Snack

Cuisine Southern

Prep Time 15

Cook Time 10

Total Time 25

Servings - 4 people

Calories 308kcal

Author Imma

Ingredients

1 (16-oz.) (28.35 g) jar dill pickle chips , drained
1 cup (125 g) flour
⅓ cup (40.67 g) cornmeal
1 tablespoon (9.70 g) granulated garlic
1 tablespoon (9.70 g) onion powder
1/2 -1 teaspoon (1.05 - 2.1 g) cayenne pepper
1 teaspoon (2.1 g) white or black pepper
1 cup (240 g) buttermilk
1 Large egg

Instructions

Preheat a deep-fryer to 375 degrees, or in a large skillet pour enough vegetable oil for deep frying.
In a medium bowl mix together, flour, cornmeal, garlic , onion powder, cayenne, and white pepper. Set Aside.
In another medium bowl whisk together buttermilk and egg. Set aside.
Dip pickles in buttermilk mixture and lightly deep into the cornmeal-flour mixture.
Place on a plate or baking sheet.
Then fry a few at at a time. Do not overcrowd the pan- it might cause the pickles to become soggy and soak extra oil.
Fry until slightly brown and crispy, about 1-2 minutes. Remove from the fryer with a slotted spoon place. Quickly drain on paper towels. Do not stack on top of each other.
Repeat with the remaining pickles.
Serve while warm, as it sits it becomes mushy.

Notes

Please be reminded that the Nutritional Information shown in the post is a rough estimate and can vary greatly based on products used.

Nutrition