Golden fried pickles (Print Version)
# Ingredients:
→ Pickles
01 -
16 ounces of dill pickle slices, drained and dried with some paper towels
→ Batter
02 -
1/2 cup all-purpose flour
03 -
1 teaspoon garlic powder
04 -
1/4 teaspoon black pepper
05 -
1 teaspoon Italian seasoning
06 -
1/4 teaspoon salt
07 -
1/2 cup water
08 -
2 teaspoons hot sauce
→ For Frying
09 -
A generous amount of vegetable oil for deep frying (enough to fill a pot about 2 inches deep)
# Instructions:
01 -
Fill a large, sturdy pot with about 2 inches of vegetable oil. Heat it on medium-high until it hits 375°F. Use a kitchen thermometer to check if needed.
02 -
As the oil warms, mix together the flour, garlic powder, Italian seasoning, black pepper, and salt in a shallow plate or bowl.
03 -
Stir the water and hot sauce into the dry mix. Keep stirring until the batter is smooth and lump-free.
04 -
Grab some pickle slices and dunk them in the batter. Make sure you cover every side well before frying.
05 -
Carefully put the coated pickles into the hot oil one by one. Work in small groups (leave enough space for them to fry evenly). Cook for 1-2 minutes per side, or until golden and crispy.
06 -
Use a slotted spoon to lift the fried pickles out of the oil. Put them on paper towels to soak up extra oil. Serve hot with any sauce you love.
# Notes:
01 -
Pat the pickles completely dry before dipping them in batter, so it sticks properly.
02 -
These are tastiest when eaten fresh and still warm from frying.
03 -
Try pairing with ranch, spicy mayo, or a tangy remoulade sauce for dipping.