Crispy Fried Pickles
Get ready to elevate your appetizer game with these delightfully Crispy Fried Pickles—a Southern-inspired snack that's irresistibly crunchy and savory. This recipe features tangy dill pickles coated in a spiced batter made with Cajun seasoning, flour, cornstarch, and black pepper for a flavorful kick. Double-dipped for extra crispiness and fried to golden perfection, these pickles boast a mouthwatering texture that’s hard to resist. Perfect for game days, casual gatherings, or whenever you’re craving a creative twist on comfort food, they’re best served hot with a creamy ranch or zesty spicy mayo dipping sauce. With just 10 minutes of prep time, you'll be indulging in this crunchy treat in no time! Keywords: crispy fried pickles recipe, easy appetizer ideas, Southern-inspired snacks, tangy fried pickles, dipping sauce for pickles.
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Recipe Information
Ingredients
- 16 slices (spears or rounds) Dill pickles
- 1 cup All-purpose flour
- 1 tablespoon Cornstarch
- 1 teaspoon Baking powder
- 1 teaspoon Cajun seasoning
- 0.5 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 cup Milk
- 1 large Egg
- 2 cups (for frying) Vegetable oil
Instructions
Drain the dill pickles well and pat them dry with paper towels to remove excess moisture.
In a medium bowl, mix together the all-purpose flour, cornstarch, baking powder, Cajun seasoning, salt, and ground black pepper.
In another bowl, whisk together the milk and egg until fully combined.
Dip each pickle slice into the flour mixture, ensuring it is fully coated. Then, dip into the milk and egg mixture, and once again into the flour mixture for a double coating.
Heat the vegetable oil in a deep frying pan or pot over medium-high heat until it reaches 350°F (175°C). You can test if the oil is ready by dropping a small piece of bread into it; if it sizzles and browns in about 30 seconds, the oil is hot enough.
Carefully add a few pickle slices at a time into the hot oil, frying them in batches to avoid overcrowding the pan.
Fry the pickles for 3 to 4 minutes or until they are golden and crispy, turning occasionally for even cooking.
Using a slotted spoon, remove the fried pickles from the oil and transfer them to a paper towel-lined plate to drain excess oil.
Serve the fried pickles hot, either on their own or with your choice of dipping sauce, such as ranch or spicy mayo.
Nutrition Facts
Calories |
4310 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 432.4 g | 554% | |
| Saturated Fat | 65.0 g | 325% | |
| Polyunsaturated Fat | 270.9 g | ||
| Cholesterol | 242 mg | 80% | |
| Sodium | 2938 mg | 128% | |
| Total Carbohydrate | 119.1 g | 43% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 16.3 g | ||
| Protein | 27.3 g | 55% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 352 mg | 27% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 595 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
