Fried Pickles
Fried pickles are addictive and easy to make for any party or whenever a craving hits!
Servings: 30
Ingredients
- 1 quart (946 ml) canola oil for frying
- ⅓ cup (53 g) yellow cornmeal
- ⅔ cup (83 g) all-purpose flour
- 2 teaspoon paprika
- 1 teaspoon cayenne pepper
- 2 teaspoon garlic powder
- 16 ounce (454 g) jar of dill pickle slices drained and pat dry with paper towels
Instructions
- Heat oil in a large deep pot (like a Le Creuset Dutch Oven) until temperature reaches 375 °F (191 °C)1 quart canola oil
- While oil is heating up, in a shallow bowl, whisk together cornmeal, flour, paprika, cayenne, and garlic powder.1/3 cup yellow cornmeal, 2/3 cup all-purpose flour, 2 teaspoon paprika, 1 teaspoon cayenne pepper, 2 teaspoon garlic powder
- In small batches, coat pickle slices in cornmeal flour mixture and place on a baking sheet while you finish coating the rest.16 ounce jar of dill pickle slices
- When ready place pickle slices in spider strainer and gently place in oil. You don't want to put too many in at once, otherwise the oil temperature will drop. Do them in small batches. I think I did about 10-12 each time.
- Flip the pickle slices over after 3 minutes and fry the other side for another 3 minutes. You're really looking to just get the pickle slices a light color brown.
- Place fried pickles on a plate with a paper towel to drain.
- Serve immediately with your favorite dipping sauce.
Nutrition
Serving: 1 pickle | Calories: 297 kcal | Carbohydrates: 4 g | Protein: 1 g | Fat: 32 g | Saturated Fat: 2 g | Polyunsaturated Fat: 9 g | Monounsaturated Fat: 20 g | Trans Fat: 0.1 g | Sodium: 0.3 mg | Potassium: 13 mg | Fiber: 0.3 g | Sugar: 0.1 g
Return to Website
Scan this QR code with your phone's camera to get back to the recipe on the website.
*If you're viewing this on your phone, press and hold the QR code to open in your browser.