fried pickles

Ingredients

• 1 pound pickle spears, dill or bread and butter
• 1 cup all-purpose flour
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon cayenne pepper (optional)
• 1 cup buttermilk
• 1 egg, beaten
• 1 1/2 cups vegetable oil, for frying

Instructions

1. Prepare the Pickles: Cut the pickle spears into 2-inch pieces. Pat them thoroughly dry with paper towels. This is crucial for crispy pickles!
2. Prepare the Batter: In a shallow dish, whisk together the flour, paprika, garlic powder, onion powder, and cayenne pepper (if using).
3. Prepare the Wet Ingredients: In a separate bowl, whisk together the buttermilk and beaten egg.
4. Dredge the Pickles: Dip each pickle piece into the buttermilk mixture, then dredge in the flour mixture, ensuring they are fully coated.
5. Heat the Oil: Pour the vegetable oil into a large skillet. Heat over medium-high heat until the oil reaches 350°F (175°C).
6. Fry the Pickles: Carefully add the battered pickle pieces to the hot oil, working in batches to avoid overcrowding the skillet.
7. Cook: Fry for 2-3 minutes per batch, until golden brown and crispy. Turn occasionally to ensure even cooking.
8. Drain: Remove the fried pickles with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.

Notes

• For extra crispy pickles, you can double-dredge them – coat in flour, then buttermilk, then flour again.
• Do not overcrowd the skillet while frying to maintain oil temperature and ensure even cooking.
• Serve immediately for the best crispness. They are best enjoyed warm.
• Store leftover fried pickles in an airtight container at room temperature for up to 2 days. Reheating in a warm oven will help restore some crispness.