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Fried pickles have become a beloved snack and appetizer across the United States, particularly in the southern regions. These crispy treats offer a delightful combination of tangy and savory flavors that can elevate any gathering, whether it’s a casual family dinner or a lively party. Among the myriad of fried pickle recipes, crunchy zesty fried pickles stand out for their unique flavor profile, which balances the briny essence of dill pickles with a spicy kick and a satisfying crunch.

Fried Pickles

Craving a tasty snack? Try this crunchy zesty fried pickles recipe! With a perfect balance of tangy dill pickles, a crispy batter, and a spicy kick, these fried pickles are sure to impress at any gathering. Enjoy them with your favorite dipping sauces or incorporate them into burgers for an extra crunch. Follow our step-by-step guide to bring this Southern classic to your kitchen. Get ready to indulge in a deliciously crispy treat! #FriedPickles #SnackTime #SouthernCooking #HomemadeGoodness #PartyFood
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Ingredients
  

1 cup dill pickle slices (jarred)

1 cup buttermilk

1 cup all-purpose flour

1/2 cup cornmeal

1 tsp garlic powder

1 tsp onion powder

1/2 tsp paprika

1/4 tsp cayenne pepper (adjust for spice level)

Salt and pepper to taste

Oil for frying (vegetable or peanut oil)

Optional: ranch dressing or spicy dipping sauce for serving

Instructions
 

Prepare Pickles: Drain the dill pickle slices and pat them dry with paper towels to remove excess moisture. This helps the batter stick better.

    Marinate: In a bowl, pour the buttermilk over the pickle slices and let them soak for about 30 minutes. This adds flavor and creates a nice coating for the batter.

      Mix Dry Ingredients: In a separate bowl, combine the flour, cornmeal, garlic powder, onion powder, paprika, cayenne pepper, and a generous pinch of salt and pepper. Mix well until evenly combined.

        Heat Oil: In a deep skillet or frying pan, heat about 2 inches of oil over medium-high heat until it reaches 350°F (175°C). You can check the temperature by dropping a small amount of the batter into the oil; if it sizzles and bubbles immediately, the oil is ready.

          Coat Pickles: Remove the pickles from the buttermilk one at a time, allowing excess to drip off. Dredge each pickle slice in the flour mixture, ensuring they are fully coated. Place them on a plate while you coat the remaining pickles.

            Fry: Carefully place the coated pickles in the hot oil, a few at a time, without overcrowding the pan. Fry them for about 3-4 minutes or until they are golden brown and crispy.

              Drain: Use a slotted spoon to remove the fried pickles from the oil and place them on a plate lined with paper towels to absorb excess oil.

                Serve: Serve the fried pickles warm with ranch dressing or your favorite dipping sauce for a perfect crunchy snack.

                  Prep Time: 15 min | Total Time: 1 hr 15 min | Servings: 4-6