Fried Pickles
User Reviews
5
Fried Pickles
Description
Fried Pickles start with drying dill pickle slices thoroughly to help the batter adhere well. The batter is made from self-rising flour, cornstarch, and seasonings, mixed with cold beer to achieve a light, slightly lumpy consistency. Resting the batter in the fridge helps it set before frying.
The pickles are dipped individually, shaking off excess batter to keep the coating thin and crispy, then fried in oil heated precisely to 375°F for about 1.5 minutes until golden brown. This method ensures a crunchy exterior with a juicy, tangy pickle center.
They are commonly served with ranch, chipotle ranch, sriracha mayo, ketchup, or come-back sauce for dipping, complementing the sour and salty pickle flavor with creamy or spicy condiments.
The recipe allows substitution with dill pickle spears, regular flour if self-rising is not available, seltzer water instead of beer, and adjusting the batter thickness for optimal coating.
Ingredients
- 16 oz. dill pickles chips
- ½ cup self-rising flour
- 1/8 cup corn starch
- ½ teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon sugar
- ½ cup beer pale ale works well, cold
- 1 quart vegetable oil
Instructions
- Dry each side of the pickles on paper towels, they’ll cling onto the batter this way.
- Whisk the dry ingredients together, then add in the cold beer. Stir to combine, lumps in the batter are fine.
- Place the batter in the fridge while the oil heats up.
- Use an oil thermometer and heat 2 inches of oil in a dutch oven to 375 degrees. It’s important for the temperature to be exact. A deep fryer may also be used.
- Once heated, fry the pickles in batches. Place about 8 pickles into the batter. Pick them up one at a time and use the rim of the bowl to rid each one of excess batter, you want a thin coating and need to be able to see the ridges in the pickle.
- Use a spider strainer to carefully lower the pickles into the heated oil. Fry for about 1 ½ minutes, until golden. Use the spider strainer to remove and place on a paper towel-lined plate. Repeat until all pickles are fried.
- Serve with Ranch or Chipotle Ranch Dressing, ketchup, or sriracha mayo, or homemade Comeback Sauce.
Notes
- Dry pickles thoroughly to help batter stick properly.
- Dill pickle spears can be used as an alternative to chips, with the same drying step.
- Regular flour can replace self-rising flour if needed; adjust as necessary.
- Seltzer water can substitute beer in the batter for those avoiding alcohol.
- Adjust batter thickness by adding more liquid if too thick or more flour if too thin.
- Serve with a variety of dipping sauces like ranch, chipotle ranch, or sriracha mayo based on preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 273 kcal
% Daily Value*
| Calories | 273kcal | 14% |
| Carbohydrates | 17g | 6% |
| Protein | 2g | 4% |
| Fat | 22g | 34% |
| Saturated Fat | 18g | 90% |
| Sodium | 796mg | 33% |
| Potassium | 103mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 249IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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