Crunchy cornmeal fried pickles (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 jar (16 oz) dill pickles (slices or spears)
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1 cup all-purpose flour
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1 teaspoon cayenne pepper (adjust to taste)
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1 teaspoon paprika
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½ teaspoon salt
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½ teaspoon black pepper
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1 cup buttermilk
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1 cup cornmeal
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Vegetable oil (for frying)
→ For Serving
12 -
Ranch dressing or spicy aioli for dipping (optional)
# Instructions:
01 -
Drain the pickles and lay them on a paper towel to remove excess moisture. Pat dry with another paper towel to ensure they are as dry as possible for frying.
02 -
In a shallow dish, combine the flour, garlic powder, onion powder, cayenne pepper, paprika, salt, and black pepper. In another dish, pour the buttermilk, and in a third dish, place the cornmeal.
03 -
Dredge each pickle slice or spear in the flour mixture, shaking off any excess. Next, dip it into the buttermilk, allowing the excess to drip off, and then coat it in the cornmeal. Ensure each piece is fully coated for maximum crunch.
04 -
In a deep skillet or frying pot, add enough vegetable oil to submerge the pickles (about 2-3 inches deep). Heat the oil to 350°F (175°C), using a thermometer for accuracy.
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Once the oil is hot, carefully add a few pickles at a time (don't overcrowd the pan). Fry until golden brown and crispy, about 2-3 minutes per side. Use a slotted spoon to transfer them to a plate lined with paper towels to drain excess oil.
06 -
Serve the fried pickles hot with your choice of ranch dressing or spicy aioli for dipping. Enjoy the crunch!
# Notes:
01 -
Make sure the pickles are very dry before breading to ensure a crispy coating.
02 -
Keep the oil temperature consistent for even cooking and crispiness.
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Serve immediately for the best texture and flavor.