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    Fried Pickles

    Source of Recipe


    Recipe Introduction

    This Deep Fried Pickles recipe is like a trip to the state fair, all year long. A simple beer batter and bread crumb combo takes an ordinary pickle chip and turns it into a crunchy appetizer that your family will love! Make sure to use my ranch dressing, jalapeno ranch dressing, and buffalo sauce for dipping!

    List of Ingredients

    BATTER #1
    1-1/2 cup all-purpose flour divided

    BATTER #2
    1/4 cup yellow cornmeal
    1/2 tablespoon baking powder
    1/4 teaspoon kosher salt
    1/4 teaspoon black pepper
    1/8 teaspoon cayenne pepper
    1 (12 ounce) beer

    BATTER #3
    1 cup bread crumbs
    4 cups canola oil, for frying (add more or less to adjust for pan size)
    1 bottle (24 ounces) thick-cut dill pickle chips, patted dry


    BATTER #1
    In a small bowl, add 1/2 cup of flour, set aside.

    BATTER #2
    In a medium bowl, whisk together 1 cup of flour, cornmeal, baking powder, salt, pepper, cayenne, and beer and stir until all lumps are gone, set aside.

    BATTER #3
    In a small bowl, add bread crumbs, set aside.

    Add canola oil to a large pot (fill to about 2 deep), heat to 350 Fahrenheit. Do your best to maintain this heat throughout cooking.
    Add 1 pickle at a time to batter #1, toss to coat each side of the pickle with flour.
    Add the same pickle to batter #2 flipping to coat each side, then lightly shake off excess batter.
    Add the same pickle to batter #3, lightly coat each side with bread crumbs, and then release the coated pickle into the hot oil. Cook until golden brown on both sides, about 1 to 2 minutes per side. Using a sieve or metal spatula, lift pickle up out of the oil, drain, and set it on a paper towel to soak up excess grease.




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