What makes these pickles 'crispy battered' instead of just 'fried'?

The secret lies in the batter and frying technique. Using a specific blend of flour, seasonings, and perhaps a touch of cornstarch, combined with the right oil temperature, ensures a light and crispy coating that perfectly complements the pickle's tanginess.

What kind of pickles are best for making crispy battered pickles?

Dill pickles are the most popular choice due to their classic salty and sour flavor. You can use pickle spears, chips, or even whole pickles, depending on your preference. Just make sure they're well-drained before battering them.

What is the best oil to use for frying crispy battered pickles?

Vegetable oil, canola oil, or peanut oil are all excellent choices for frying. They have a high smoke point and a neutral flavor that won't interfere with the taste of the pickles and batter. Make sure the oil is heated to the correct temperature for optimal crispiness.

How do I prevent the batter from falling off while frying?

Ensure your pickles are well-dried before coating. Also, dredge the pickles in flour before dipping in wet batter; this helps the batter adhere. Don't overcrowd the pan; fry in batches to maintain the oil temperature and prevent soggy pickles.

7 Best Crispy Battered Pickles Secrets

Name: Crispy Battered Pickles: The ULTIMATE Easy Fry Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 1 (24 ounce) jar dill pickle spears, drained and patted dry; 1 cup all purpose flour; 1 teaspoon garlic powder; 1/2 teaspoon paprika; 1/4 teaspoon cayenne pepper (optional); 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 cup buttermilk; Vegetable oil, for frying; For the Dipping Sauce (Optional):; 1/2 cup mayonnaise; 1/4 cup sour cream; 1 tablespoon dill pickle relish; 1 teaspoon garlic powder; 1 teaspoon dried dill; Salt and pepper to taste

Description

Tangy dill pickle spears coated in a crispy, seasoned batter and deep fried to golden perfection, served with a creamy dill dipping sauce.

Ingredients

Scale

1 (24 ounce) jar dill pickle spears, drained and patted dry
1 cup all purpose flour
1 teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper (optional)
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup buttermilk
Vegetable oil, for frying
For the Dipping Sauce (Optional):
1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon dill pickle relish
1 teaspoon garlic powder
1 teaspoon dried dill
Salt and pepper to taste

Instructions

1. Drain pickle spears and pat dry.
2. In a bowl, whisk together flour, garlic powder, paprika, cayenne (optional), salt, and pepper.
3. Pour buttermilk into another bowl. Dip pickles in buttermilk, then dredge in the flour mixture.
4. Heat 2 inches of vegetable oil to 350°F (175°C) in a deep fryer or pot.
5. Fry the pickles in small batches for 2-3 minutes per side, or until golden brown and crispy.
6. Remove with a slotted spoon and drain on paper towels.
7. For the dipping sauce, combine mayonnaise, sour cream, dill pickle relish, garlic powder, and dried dill. Season with salt and pepper.
8. Serve the crispy battered pickles hot with the dipping sauce.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Appetizer
Cuisine: American

Nutrition

Calories: 200
Sugar: 3g
Sodium: 800mg
Fat: 12g
Saturated Fat: 3g
Carbohydrates: 18g
Fiber: 1g
Protein: 4g
Cholesterol: 15mg

Keywords: fried pickles, crispy pickles, appetizer, snack, deep fried pickles