Get ready to enjoy the perfect combination of crunch and tang with these incredible edible fried pickles. This recipe takes crunchy dill pickle spears, coats them in a seasoned batter, and fries them until golden and delicious. Serve them as an appetizer, snack, or even as a topping for burgers or sandwiches. With just a few simple ingredients, you can make these addictive fried pickles in no time. Get ready to impress your friends and family with this crowd-pleasing recipe.
Ingredients
- 1 jar of dill pickle spears
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup buttermilk
- 1 cup bread crumbs
- Vegetable oil for frying
Directions
- Drain the pickle spears and pat them dry with paper towels.
- In a shallow dish, whisk together the flour, garlic powder, paprika, cayenne pepper, salt, and black pepper. This will be the dry coating for the pickles.
- Pour the buttermilk into another shallow dish.
- Place the bread crumbs in a third shallow dish.
- Dip each pickle spear into the flour mixture, then into the buttermilk, and finally, coat it well with bread crumbs. Press the bread crumbs onto the pickles to ensure they adhere.
- Place the coated pickles on a baking sheet and refrigerate for 15 minutes. This will help the coating set and ensure it stays on during frying.
- Heat vegetable oil in a deep fryer or large skillet to 375°F (190°C).
- Carefully lower a few pickles into the hot oil using a slotted spoon or tongs. Fry them for 2-3 minutes or until golden brown and crispy.
- Remove the fried pickles from the oil and drain them on a paper towel-lined plate.
- Repeat with the remaining pickles, frying them in small batches to avoid overcrowding the fryer or skillet.
- Serve the incredible edible fried pickles hot with your favorite dipping sauce, such as ranch dressing or spicy mayo.
- Enjoy the perfect combination of crunch and tang!
