Fried Pickles

• 1 cup all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• 1 cup buttermilk
• 1/2 cup cornmeal
• Vegetable oil for frying
• 1 (16 ounce) jar dill pickle slices, drained

Steps

1. 1 In a bowl, mix flour, garlic powder, paprika, and cayenne pepper.
2. 2 In another bowl, pour the buttermilk.
3. 3 Place cornmeal in a third bowl.
4. 4 Dip each pickle slice in the flour mixture, then the buttermilk, and finally coat with cornmeal.
5. 5 Heat oil in a deep skillet to 350°F (175°C).
6. 6 Fry pickles in batches for about 2-3 minutes, until golden brown.
7. 7 Drain on paper towels.
8. 8 Serve immediately while hot and crispy.

Nutrition

Tips

• For extra flavor, add a pinch of salt to the cornmeal coating.
• Keep fried pickles warm in a low oven if serving in batches.

Storage

Best enjoyed fresh, but leftovers can be stored in an airtight container for up to 1 hour. Reheat in a 350°F oven for a few minutes to restore crispiness.

Serving Suggestions

• Pair with creamy ranch or spicy aioli for dipping.
• Great alongside burgers or sandwiches.

FAQ