Imagine a crispy, tangy explosion of flavor that transforms the humble pickle into a mind-blowing appetizer that'll have everyone at your table begging for more! These golden-brown fried pickles are not just a snack; they're a culinary adventure that combines the zesty punch of dill pickles with a perfectly crisp coating and an irresistible salt and vinegar mayo that will make your mouth water. Whether you're hosting a game day party or looking for a show-stopping appetizer, these fried pickles are about to become your new obsession.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 jar dill pickle slices
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Oil for frying
- 1/2 cup mayonnaise
- 1 tablespoon apple cider vinegar
- Salt to taste
Instructions
- Drain the pickle slices thoroughly and pat them completely dry using paper towels to ensure crispy coating.
- In a medium bowl, whisk together buttermilk, garlic powder, and paprika to create a marinade for the pickles.
- Place pickle slices in the buttermilk mixture and let them soak for 10 minutes to enhance flavor and help coating adhere.
- In a separate shallow dish, mix all-purpose flour with additional salt and pepper for seasoning.
- Heat vegetable or canola oil in a large, deep skillet or heavy-bottomed pan to 375°F, using a cooking thermometer for accuracy.
- Remove pickles from buttermilk, allowing excess to drip off, then dredge each slice completely in seasoned flour mixture.
- Carefully place floured pickle slices into hot oil, frying in small batches to prevent overcrowding and maintain oil temperature.
- Fry pickles for 2-3 minutes, turning once, until golden brown and crispy on both sides.
- Remove fried pickles with a slotted spoon and drain on wire rack or paper towels to remove excess oil.
- For the salt and vinegar mayo, whisk mayonnaise with apple cider vinegar and a pinch of salt until smooth and well combined.
- Serve hot fried pickles immediately with salt and vinegar mayo for dipping, garnished with fresh herbs if desired.
Tips
- Moisture is the Enemy: Ensure your pickle slices are completely dry before coating. Use paper towels to remove all excess liquid, which guarantees a super crispy exterior.
- Temperature Matters: Use a cooking thermometer to maintain the oil at exactly 375°F. Too cool, and your pickles will be greasy; too hot, and they'll burn.
- Batch Cooking is Key: Fry in small batches to maintain oil temperature and prevent pickles from sticking together.
- Drain Properly: Use a wire rack instead of paper towels for draining to keep the bottom of the pickles crisp.
- Serve Immediately: Fried pickles are best enjoyed hot and crispy, so time your cooking to serve right away.
- Customize Your Seasoning: Feel free to experiment with the flour coating by adding cayenne pepper or your favorite spice blend for extra kick.
- Make Your Mayo Sing: Don't skip the salt and vinegar mayo - it's the secret weapon that elevates these fried pickles from good to absolutely irresistible!
Nutrition Facts
Calories: 816kcal
Carbohydrates: 30g
Protein: 5g
Fat: 77g
Saturated Fat: 12g
Cholesterol: 10mg
