Vegan Crispy Fried Pickles
Get ready to elevate snack time with these irresistible Vegan Crispy Fried Pickles—perfectly crunchy, tangy bites that are entirely plant-based! This quick and easy recipe combines the zesty punch of dill pickle chips with a flavorful vegan batter made from chickpea flour, non-dairy milk, and a touch of smoked paprika for a subtle kick. Coated in a golden cornmeal crust and fried to perfection, these pickles are a deliciously satisfying vegan twist on a classic appetizer. Serve them hot with your favorite vegan dipping sauce for the ultimate crowd-pleaser, whether it’s game day or movie night. With just 30 minutes of prep and cook time, these indulgent bites are as simple as they are delicious!
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Recipe Information
Ingredients
- 2 cups Dill pickle chips
- 1 cup All-purpose flour
- 0.5 cup Chickpea flour (or sub all-purpose flour)
- 1 cup Non-dairy milk (e.g., almond, soy)
- 1 teaspoon Apple cider vinegar
- 1 teaspoon Salt
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Smoked paprika
- 1 teaspoon Baking powder
- 0.5 cup Cornmeal
- 4 cups Vegetable oil (for frying)
Instructions
Begin by draining the dill pickle chips well and pat them dry using paper towels. Set aside.
In a mixing bowl, combine the non-dairy milk and apple cider vinegar to create a vegan 'buttermilk'. Let it sit for 5 minutes to curdle slightly.
In another large bowl, whisk together the all-purpose flour, chickpea flour, salt, garlic powder, onion powder, smoked paprika, and baking powder.
Gradually add the vegan 'buttermilk' to the flour mixture, whisking until you have a smooth batter.
In a shallow dish, place the cornmeal.
Heat the vegetable oil in a deep skillet or pot over medium-high heat until it reaches about 350°F (175°C).
Dip each pickle chip into the batter, allowing the excess to drip off before dredging it in the cornmeal to coat completely.
Gently place the battered pickles into the hot oil, frying in batches if necessary. Fry until golden brown and crispy, about 2-3 minutes per side.
Remove the fried pickles using a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
Serve immediately with your favorite vegan dipping sauce.
Nutrition Facts
Calories |
2359 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 239.7 g | 307% | |
| Saturated Fat | 34.4 g | 172% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1538 mg | 67% | |
| Total Carbohydrate | 63.8 g | 23% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 6.7 g | ||
| Protein | 8.9 g | 18% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 121 mg | 9% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 379 mg | 8% | |
*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.
