One of our favorite Friday night family appetizers is Deep Fried Pickles. There are a ton of these recipes all over the internet, but the one that I keep going back to is based off of the recipe from Amy at SheWearsManyHats.com. I changed it slightly and modified the proportions to prepare one large jar of dill pickle chips.
Ingredients
- oil for frying (I use canola oil for this recipe)
- 1 cup all-purpose flour
- 2 teaspoon Cajun or Creole seasoning
- 1 1/2 teaspoons garlic powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 – 2 tablespoon hot sauce (depending on taste)
- 1 cup water
- 16 ounces dill pickle slices, drained and dried on paper towels
Directions
- Heat deep fryer to 375°. I use this Cuisinart Deep Fryer when cooking for these pickles, although when cooking for a large group, a larger fryer or deep dish frying pan would probably be a better call.
- In a shallow bowl or rimmed plate, whisk together flour, seasoning, garlic powder, salt and pepper. Add hot sauce to taste. The amount you add will depend on whether you’re making a spicy dipping sauce or not.
- Add water about 1/2 cup at a time and mix until smooth but not watery.
- Working in batches, add dried pickles to the batter, gently toss to coat. You can use a slotted spoon and let the excess batter drip off and add them to the deep fryer one by one, but I usually just pick them out of the batter bowl and drop them in.
- They’re ready in 1 1/2 to 2 minutes, but if you cook them longer, it’s totally fine.
- Remove and let drain on paper towels. Monitor oil temperature as batches are frying to maintain consistent 375-degrees F.
- Serve with spicy Zaxby’s knock off remoulade style sauce
I recently served these appetizers with a dry Alsatian Riesling and it was absolutely delicious. I think something like a Moscato d’Asti would also be a good pairing with the spice.
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