If you’re looking for a good appetizer, you might want to try this fried pickles that comes with a creamy dip that balances the overall flavor.
- Oil: Vegetable, canola oil can be used but Peanut oil provides the best flavor.
- Dill Pickle Slices: It makes the prep easier if you go with jarred pickles.
- Flour: Self-rising flour provides lighter texture.
- Cornstarch: Helps to keep the outside crispy.
- Paprika: Smoked paprika will definitely give you a smoky flavor
- Onion Powder: That unique flavor of onion when cooked is good for this
- Garlic Powder: The slight kick of this ingredients adds to the flavor
- Milk: Hold the powders for thicker coating.
- Fry Sauce: You can make fry sauce or buy a pre-made.
Time to make the Pickle Fries!
An easy to make and good to share Pickle Fries leaves you like a pro cook.
- Heat: Heat a frying pan, then add oil of half inch. Stay at medium heat.
- Drain: Remove excessive water from the pickles then dry with a paper towel.
- Whisk: Combine all the dried ingredients in a medium bowl then slowly add the milk. Mix well until there are no lumps left.
- Dip: Dredge the pickles in the batter. Make sure that each is coated well.
- Fry: At medium heat, fry for 2-3 minutes until golden brown. Place a paper towel over the plate to remove excessive oil before transferring to a serving plate.
Pickle Fries can get more tasty and crispy with these tips and variations:
Don’t be afraid of trying variations and changes on this recipe. You might want to keep this as is but making a difference on it makes it special and unique every time.
- Pickles: Pickle spears are used on this recipe but you can use any type if you wish to or whichever is available. Cutting on your own is simple, just don’t go over on size and thickness. Sweet pickles are welcome depending on your preference of taste.
- Dry: Completely dry the pickles to make the batter stick to them and also to avoid oil from splattering.
- Air Fry: Air Fryer can definitely be used. Just make sure to preheat at 425 degrees. Make a single layer and cook for 7-10 minutes. Additional 7-10 minutes to cook it perfectly until golden brown.
- Fry: Keep the temperature the same for different batches. To ensure this, you can use a thermometer. Neither too hot nor too cool oil make your pickle fries undesirable.
- Batter: Cayenne or chili powder, extra onion or garlic powder can be used on your pickles. Italian and barbecue seasoning can do extra taste. Sour cream powder is also good to add.
- Sauce: Ranch, Blue Cheese, Chipotle or Hot sauce can also be used instead of fry sauce. Don’t lock in the recipes. Play with your tastebuds.
Make your Pickle Fries stored properly and reheated.
In 1960, fried pickles were going around the Deep South where it originated. You may use the following steps to keep the leftovers:
- On the Fridge: After making sure that the excessive oil was removed, place them in an airtight container or place them in a container with a tight cover and make sure they are separated by paper towels to prevent the soggy structure.
- Reheat: In an oven, warm them up over a cookie sheet then bring to broil for 1-2 minutes until well reheated.
Pickle FriesPrint Recipe
- oil for frying
- 1 16 ounce jar dill pickle slices
- 1 cup flour
- 2 Tablespoons cornstarch
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 1/4 cup milk
- Fry sauce for dipping (optional)
- Heat a frying pan, then add oil by half an inch. Stay at medium heat.
- Remove excessive water from the pickles then dry with a paper towel.
- Combine all the dried ingredients in a medium bowl then slowly add the milk. Mix well until there are no lumps left.
- Dredge the pickles in the batter. Make sure that each is coated well.
- At medium heat, fry for 2-3 minutes until golden brown. Place a paper towel over the plate to remove excessive oil before transferring to a serving plate.