Fried pickles are an easy appetizer that fries up quickly with a crisp flavorful crust encapsulating tangy slices of dill pickles!
- 28 ounce jar sliced Dill Pickles
- 1 quart Cooking Oil (or as needed)
Fried Pickle Batter
- 1 cup Flour
- ½ cup Cornmeal
- 1 oz packet Ranch Seasoning
- 1 teaspoon Salt
- ½ teaspoon fresh ground Black Pepper
- ¼ teaspoon Cayenne Pepper (optional)
Combine all ingredients for the pickle batter and mix to evenly incorporate.
Heat frying oil in deep fryer or tall-sided skillet to 375 degrees. (oil should be deep enough to allow pickles to float and turn while frying)
Working in batches, remove pickles from the jar while still wet, and dredge them in batter with a fork, ensuring they are evenly coated. Shake off any excess batter and place in the frying oil.
Cook for 90 seconds, or until they turn golden brown. Gently stir and flip during frying to ensure they cook evenly and do not stick together.
When finished cooking, let them cool on a wire rack, while frying up the remaining batches of pickles. (a wire rack raises them above the oil that will drain and pool while they cool)
Serve with ranch dressing or your favorite condiment.
Calories: 239kcal | Carbohydrates: 30g | Protein: 4g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 1764mg | Potassium: 199mg | Fiber: 3g | Sugar: 2g | Vitamin A: 275IU | Vitamin C: 1.7mg | Calcium: 65mg | Iron: 2mg