Description
These Fried Pickles are crispy, golden, and packed with tangy dill flavor in every bite. Coated in a seasoned crunchy crust and served hot with dipping sauce, they make the perfect snack, appetizer, or game day treat.
Ingredients
2 cups dill pickle slices
1 cup all-purpose flour
1/2 cup cornstarch
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon black pepper
1 teaspoon Creole seasoning, optional
1 large egg
1 cup whole milk
Vegetable oil, for frying
Instructions
- Pour vegetable oil into a deep frying pot or heavy skillet and heat it to 375°F (190°C).
- Pat the pickle slices dry thoroughly with paper towels to remove excess moisture.
- In a medium bowl, whisk together the egg and milk until fully combined.
- In a separate bowl, combine the flour, cornstarch, garlic powder, onion powder, black pepper, and Creole seasoning.
- Coat each pickle slice in the flour mixture, dip it into the egg mixture, then coat it again in the flour mixture for extra crispiness.
- Working in small batches, carefully place the coated pickles into the hot oil.
- Fry for about 3 minutes until golden brown and crispy.
- Use a slotted spoon to transfer the fried pickles to a paper towel-lined plate to drain excess oil.
- Repeat with the remaining pickles and serve warm with ranch dressing, spicy aioli, or your favorite dipping sauce.
Notes
Add cayenne pepper or smoked paprika for extra heat and smoky flavor.
Use panko breadcrumbs in the coating for additional crunch.
Pickle spears can be used instead of slices for a heartier appetizer.
Cook in an air fryer for a lighter version with crispy texture.
Store leftovers in the refrigerator for up to 2 days.
Reheat in the oven or air fryer at 375°F until hot and crispy.
Avoid microwaving to prevent the coating from becoming soggy.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 980 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 55 mg
