Deep Fried Pickles
Fried pickles are a Southern favorite! Serve them with your favorite spicy mayo or ranch dressing.
Ingredients
- 36 to 48 36 to 48 dill pickle slices, cut 1/2 inch thick, (from whole dill pickles)
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 tsp garlic powder
- 1 tsp paprika
- ¾ tsp table salt
- ½ tsp cayenne pepper
- ½ tsp black pepper
- 1 cup buttermilk
- Vegetable oil , for deep frying
Instructions
- Pat the sliced pickles dry with paper towels and set aside.36 to 48 36 to 48 dill pickle slices, cut 1/2 inch thick
- In a large bowl, combine the flour, cornmeal, garlic powder, paprika, salt, cayenne pepper, and black pepper.1 cup all-purpose flour | 1 cup cornmeal | 1 tsp garlic powder | 1 tsp paprika | 3/4 tsp table salt | 1/2 tsp cayenne pepper | 1/2 tsp black pepper
- Pour the buttermilk into a separate bowl.1 cup buttermilk
- Heat 1 1/2 inches of oil in a deep, heavy pot to 370 F, or use an electric deep fryer.Vegetable oil
- When the oil is hot, dip several slices of pickles in the buttermilk, then dredge in the flour and cornmeal mixture. Add several battered slices to the oil, but be careful not to crowd. Fry for 4 to 6 minutes, turning to brown on all sides. Use a slotted metal spoon or tongs to transfer the pickles to paper towels to drain. Repeat with the remaining pickles.
- Serve with spicy mayonnaise, aioli, or ranch dressing.
Nutrition
Calories: 143kcalCarbohydrates: 19gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gTrans Fat: 0.03gCholesterol: 2mgSodium: 240mgPotassium: 94mgFiber: 2gSugar: 1gVitamin A: 156IUVitamin C: 0.1mgCalcium: 28mgIron: 1mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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