Crispy Fried Pickles

Nutrition Facts

What You'll Need

Ingredients

• 20 pieces dill pickle slices
  • Use thick-cut pickles, drained well
• 1 cup all-purpose flour
• 0.5 cup cornstarch
• 1 teaspoon baking powder
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 teaspoon cayenne pepper (optional)
  • Adds a slight kick
• 1 cup cold water
  • Adjust batter consistency as needed
• 2 large eggs
• 4 cups vegetable oil
  • For frying

Instructions

1. Drain the dill pickle slices well and pat dry with paper towels to remove excess moisture.
2. In a medium mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, black pepper, and cayenne pepper (if using).
3. In another bowl, beat the eggs and then whisk in the cold water.
4. Pour the wet ingredients into the dry ingredients, and stir gently until just combined. The batter should be thick but smooth; adjust with a little more water or flour if needed.
5. Heat the vegetable oil in a deep fryer or heavy deep pot to 375°F (190°C). Use a thermometer for accuracy.
6. Dip each pickle slice into the batter, coating it thoroughly, letting the excess drip off.
7. Carefully place the battered pickles into the hot oil in batches; avoid overcrowding the pot. Fry for about 2 to 3 minutes, or until golden brown and crispy.
8. Using a slotted spoon or tongs, remove the fried pickles from the oil and place them on a wire rack or paper towels to drain excess oil.
9. Serve immediately with your favorite dipping sauce, such as ranch dressing or spicy mayo.