I Love Pickles Fried Dill Pickles
Get ready to elevate your snack game with "I Love Pickles Fried Dill Pickles," the ultimate crispy treat for pickle lovers! This recipe takes tangy dill pickles—slices or spears—and transforms them into a crunchy, golden-brown delight with a perfectly seasoned coating made from a blend of flour, cornmeal, garlic powder, paprika, and black pepper. Dipped in a buttermilk and egg batter for extra tenderness, these fried pickles are quick to prepare, with just 15 minutes of prep and 10 minutes of cooking time. Fried to perfection in hot, shimmering vegetable oil, each bite is a sensational combination of zesty, juicy pickle and crackling crust. Serve them hot with a creamy ranch or spicy aioli and watch them disappear in minutes. Perfect for game days, parties, or as a fun appetizer, this fried dill pickle recipe is a crispy, tangy crowd-pleaser you won’t want to miss!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 16 pieces Dill pickles (slices or spears)
- 1 cup All-purpose flour
- 1 cup Cornmeal
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 cup Buttermilk
- 1 large Egg
- 3 cups Vegetable oil (for frying)
Instructions
Drain the dill pickles thoroughly using a paper towel to remove excess moisture. This step ensures the coating sticks well and prevents oil splattering.
In a medium mixing bowl, whisk together the flour, cornmeal, garlic powder, paprika, salt, and black pepper to create the dry coating mixture.
In a separate bowl, whisk together the buttermilk and egg until fully combined to create the wet batter.
Set up a breading station with the pickles, dry coating mixture, and wet batter.
Heat the vegetable oil in a deep skillet or heavy-bottomed pot over medium-high heat until it reaches 350°F (175°C). Use a kitchen thermometer to monitor the temperature.
Dip each pickle into the wet batter, allowing any excess to drip off, then coat it in the dry mixture, pressing lightly to ensure even coverage. Repeat for all pickles.
Carefully place a few coated pickles into the hot oil, avoiding overcrowding. Fry in batches for 2-3 minutes or until golden brown and crispy.
Using a slotted spoon, remove the fried pickles from the oil and place them on a plate lined with paper towels to absorb excess oil.
Continue frying the remaining pickles, ensuring the oil temperature stays consistent between batches.
Serve the fried dill pickles warm with your favorite dipping sauce, such as ranch or spicy aioli. Enjoy!
Nutrition Facts
Calories |
7607 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 734.7 g | 942% | |
| Saturated Fat | 109.3 g | 546% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 246 mg | 82% | |
| Sodium | 7273 mg | 316% | |
| Total Carbohydrate | 283.0 g | 103% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 20.2 g | ||
| Protein | 45.2 g | 90% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 438 mg | 34% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 1641 mg | 35% | |
*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.
