Description
Crispy, tangy, and perfectly seasoned, these Fried Pickles are a crowd-pleaser. They’re easy to make at home and taste just like your favorite restaurant’s appetizer. Serve them with ranch or your favorite dipping sauce for a snack that everyone will love.
Ingredients
Units
Scale
- For the Pickles:
- 1 cup dill pickle slices (drained and patted dry)
- For the Batter:
- 1 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp cayenne pepper (optional, for spice)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 large egg
- 1 cup buttermilk
- For Frying:
- 1 cup breadcrumbs (panko or regular)
- Vegetable oil (for frying)
Instructions
- Prepare the Pickles:
Drain the pickles and pat them dry with a paper towel. Set aside. - Make the Batter:
In a mixing bowl, whisk together the flour, garlic powder, paprika, cayenne (if using), salt, and pepper. In another bowl, whisk the egg and buttermilk until smooth. - Bread the Pickles:
Dip each pickle slice into the flour mixture, then into the egg mixture, and finally coat with breadcrumbs. Repeat for all slices. - Heat the Oil:
In a deep skillet or heavy-bottomed pot, heat about 2 inches of vegetable oil to 375°F (190°C). - Fry the Pickles:
Fry the coated pickles in small batches for 1–2 minutes, or until golden brown and crispy. Remove with a slotted spoon and drain on a paper towel-lined plate. - Serve:
Serve warm with ranch dressing or your favorite dipping sauce. Enjoy!
Notes
- For extra crispiness, use panko breadcrumbs.
- Adjust the cayenne pepper to your preferred spice level.
- These are best served immediately after frying, as they lose crispness over time.