FRIED PICKLES
This Deep Fried Pickles recipe is like a trip to the state fair, all year long. A simple beer batter and bread crumb combo takes an ordinary pickle chip and turns it into a crunchy appetizer that your family will love!
Servings: 12
Ingredients
Batter #1
- 1½ cups (187.5 g) all-purpose flour, divided
Batter #2
- ¼ cup (30.5 g) yellow cornmeal
- ½ tablespoon baking powder
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- ⅛ teaspoon cayenne pepper
- 1 can (12 ounces) beer
Batter #3
- 1 cup (108 g) bread crumbs
Fried Pickles
- 4 cups canola oil, for frying (add more or less to adjust for pan size)
- 1 bottle (24 ounces) thick-cut dill pickle chips, patted dry
Instructions
Batter #1
- In a small bowl, add ½ cup of flour. Set aside.
Batter #2
- In a medium bowl, whisk together 1 cup of flour, cornmeal, baking powder, salt, pepper, cayenne, and beer and stir until all lumps are gone. Set aside.
Batter #3
- In a small bowl, add bread crumbs, set aside.
Fried Pickles
- Add canola oil to a large pot (fill to about 2” deep), heat to 350° Fahrenheit. Do your best to maintain this heat throughout cooking.
- Add 1 pickle at a time to batter #1, toss to coat each side of the pickle with flour.
- Add the same pickle to batter #2 flipping to coat each side, then lightly shake off excess batter.
- Add the same pickle to batter #3, lightly coat each side with bread crumbs, and then release the coated pickle into the hot oil. Cook until golden brown on both sides, about 1 to 2 minutes per side. Using a sieve or metal spatula, lift pickle up out of the oil, drain, and set it on a paper towel to soak up excess grease.
Notes
Do not overcrowd the pan, this will reduce the heat of the oil. If the oil temperature drops too low you will end up with soggy pickles.