Description
These crispy fried pickles are the ultimate appetizer or snack, with a tangy dill pickle coated in a seasoned cornmeal crust. Perfectly crunchy on the outside and tangy on the inside, they are a must-try for pickle lovers.
Ingredients
Scale
Dill Pickle Slices:
1 cup dill pickle slices, drained and patted dry
Buttermilk:
1 cup
All-Purpose Flour:
1 cup
Cornmeal:
1/2 cup
Seasonings:
1 teaspoon garlic powder, 1 teaspoon paprika, 1/2 teaspoon cayenne pepper, 1/2 teaspoon salt, 1/4 teaspoon black pepper
Vegetable Oil:
for frying
Instructions
- Soak Pickles: Place pickle slices in buttermilk for 10–15 minutes.
- Prepare Coating: Mix flour, cornmeal, and seasonings in a bowl.
- Heat Oil: Heat vegetable oil to 375°F (190°C) in a skillet.
- Coat Pickles: Dredge pickles in flour mixture and fry until golden.
- Drain and Serve: Remove from oil, drain on paper towels, and serve hot with dipping sauce.
Notes
- For extra crunch, double-dip pickles in buttermilk and flour mixture.
- Try using pickle spears for a heartier option.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 230
- Sugar: 2g
- Sodium: 810mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 5mg
