Crispy Fried Pickles
These crunchy fried pickles, coated in a golden, cornmeal-flecked crust, are a perfect party starter or late-night snack, delivering a balance of tang and crunch.
Ingredients
For the coating
- 1 cup all-purpose flour
- 1 cup cornmeal (medium or fine grind)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika (smoked paprika adds depth)
- to taste Salt
- to taste Pepper
For frying
- 3 cups neutral oil (vegetable, canola, or peanut) for frying
For the pickles
- 2 cups dill pickles (spears or slices) or sweet and sour gherkins
For serving
- 1 cup ranch dressing for dipping
Instructions
Preparation
- Drain pickles and pat them dry. Slice into spears or chips if not pre-sliced.
- In a bowl, whisk together flour, cornmeal, garlic powder, onion powder, paprika, salt, and pepper until evenly combined.
- Pour oil into a deep fryer or a heavy skillet to a depth of 1–1.5 inches. Heat to about 350–375°F (175–190°C).
Frying
- Working in batches, toss pickles in the dry mixture, pressing lightly so the coating sticks. Shake off excess.
- Carefully place coated pickles into hot oil. Fry for 2–3 minutes, turning once if needed, until golden brown and crisp.
- Use a slotted spoon or spider to remove pickles and transfer to paper towels or a wire rack set over a baking sheet to drain.
Serving
- Serve hot with ranch dressing or your preferred dip.
Notes
For extra crunch, swap half the flour for panko. Use gluten-free flour and cornmeal for a GF option. For a spicier coating, add cayenne or chili flakes.