Fried Pickles

Savor the crispy crunch of Southern fried pickles with this easy recipe! Perfectly tangy and golden brown, these delights are a favorite for snacks or appetizers. Discover the secret to a perfect coating with spices, cornmeal, and dill pickles. Pair them with ranch or spicy mayo for an unforgettable flavor experience. Enjoy this classic treat at your next gathering! #FriedPickles #SouthernCuisine #SnackTime #Yummy #Appetizers #CrunchyDelight

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Ingredients

1 jar (16 oz) dill pickle spears or slices

1 cup all-purpose flour

1 cup cornmeal

1 tsp garlic powder

1 tsp onion powder

1/2 tsp cayenne pepper (adjust to taste)

1 tsp paprika

1/2 tsp salt

1/2 tsp black pepper

1 cup buttermilk

Vegetable oil, for frying

Ranch dressing or spicy mayo (for serving)

Instructions

Prepare the Pickles: Drain the pickle spears or slices thoroughly on paper towels to remove excess brine. Pat them dry gently to avoid spattering when frying.

Make the Breading Mixture: In a bowl, combine flour, cornmeal, garlic powder, onion powder, cayenne pepper, paprika, salt, and black pepper. Mix well to ensure even distribution of the spices.

Coat the Pickles: Dip each pickle spear or slice into the buttermilk, ensuring it's fully coated. Then, roll it in the breading mixture, pressing lightly to adhere. Repeat until all pickles are coated.

Heat the Oil: In a deep frying pan or pot, pour enough vegetable oil to cover the bottom (about 1-2 inches deep). Heat the oil over medium-high heat until it reaches 350°F (175°C).

Fry the Pickles: Carefully drop the coated pickles into the hot oil in batches, ensuring not to overcrowd the pan. Fry for about 2-3 minutes on each side until golden brown and crispy.

Drain and Serve: Remove the fried pickles with a slotted spoon and let drain on a plate lined with paper towels. Serve hot with ranch dressing or spicy mayo for dipping.

Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4-6