Low Sodium Crispy Fried Pickles
Indulge in a crave-worthy snack with this recipe for **Low Sodium Crispy Fried Pickles**, a lighter twist on the classic Southern favorite. Perfectly seasoned with a flavorful blend of paprika, garlic powder, onion powder, and a touch of cayenne, these pickle slices are soaked in buttermilk for extra tang before being coated in a crispy cornmeal and flour mixture. Fried to golden perfection in hot vegetable oil, these crunchy treats are ideal for those seeking a sodium-conscious yet delicious appetizer or snack. Serve them hot with your favorite low sodium dipping sauce for a crowd-pleasing bite that’s equally satisfying and heart-friendly. All the joy of fried pickles without compromising on flavor or health!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Low sodium dill pickle slices
- 1 cup Buttermilk
- 1 cup All-purpose flour
- 1 cup Cornmeal
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Onion powder
- 0.25 teaspoon Cayenne pepper
- 4 cups Vegetable oil
Instructions
Drain the low sodium dill pickle slices thoroughly in a colander and pat them dry with paper towels to remove excess moisture.
In a medium-sized bowl, combine the buttermilk with the pickle slices and let them soak for at least 15 minutes to infuse flavor.
While the pickles are soaking, in a separate shallow dish, mix together the all-purpose flour, cornmeal, garlic powder, paprika, ground black pepper, onion powder, and cayenne pepper.
Heat vegetable oil in a large, heavy-bottomed skillet or pot over medium-high heat until it reaches 350°F (175°C). It's crucial to maintain this temperature for even frying.
Take the pickle slices out of the buttermilk, allowing excess buttermilk to drip off, and dredge them in the dry flour mixture, coating both sides thoroughly.
Gently drop a small batch of coated pickles into the hot oil and fry for about 3-4 minutes, turning occasionally until they are golden brown and crispy.
Use a slotted spoon to remove the fried pickles from the oil and place them on a baking rack over a baking sheet or paper towels to drain excess oil.
Repeat the frying process with the remaining pickle slices, making sure not to overcrowd the pot to prevent the oil temperature from dropping.
Serve the crispy fried pickles immediately for optimal texture and flavor. Enjoy them as they are or with your favorite low sodium dipping sauce.
Nutrition Facts
Calories |
8601 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 853.8 g | 1095% | |
| Saturated Fat | 125.4 g | 627% | |
| Polyunsaturated Fat | 538.1 g | ||
| Cholesterol | 27 mg | 9% | |
| Sodium | 437 mg | 19% | |
| Total Carbohydrate | 283.8 g | 103% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 13.7 g | ||
| Protein | 35.6 g | 71% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 402 mg | 31% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 1177 mg | 25% | |
*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.
