Fried Pickles
Looking for a tasty snack with a crunchy twist? Try this easy and delicious fried pickles recipe that will have your taste buds begging for more!
Servings 6
Calories 191kcal
Ingredients
- 3-4 large kosher dill pickles cut in 1/4 inch thick rounds patted dry
- 1 cup all-purpose flour
- 1 teaspoon Creole seasoning substitute Cajun seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/8 teaspoon ground cayenne pepper
- 1/2 cup buttermilk
- 1 large egg
- vegetable oil for frying
- comeback sauce optional
Instructions
- Combine the flour, salt, Creole seasoning, ground black pepper, paprika, garlic powder, and ground cayenne pepper in a shallow bowl.
- In a small bowl, combine the buttermilk and egg.
- Dredge the pickles in the flour mixture, then the buttermilk mixture, and back in the flour mixture.
- In a Dutch oven or heavy pot, heat the vegetable oil to 375 degrees. Fry the pickles until golden brown on both sides, flipping them halfway through. Using a spider skimmer, transfer them to a wire rack to drain. For best results enjoy promptly.
Notes
- It is crucial to get those pickle slices as dry as possible. Pat them as dry as possible with paper towels.
- Only add the salt if you are using a no-salt Creole seasoning or Cajun seasoning.
- For the crispiest fried pickles, maintain an oil temperature of 375 degrees. A deep-fry thermometer can help with this.
- Use a neutral oil with a high smoking point, like vegetable, canola, or peanut oil.
- As with most fried foods, these pickles are best enjoyed promptly.
Nutrition
Calories: 191kcal | Carbohydrates: 19g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 33mg | Sodium: 773mg | Potassium: 151mg | Fiber: 1g | Sugar: 2g | Vitamin A: 441IU | Vitamin C: 2mg | Calcium: 69mg | Iron: 1mg