32min 4 ppl
Fried Pickles
35 minutes
4 people
Medium31–60 min or 7–12 steps
35 min · 6 steps
Medium: 31–60 min or 7–12 steps
260 kcalper person
Protein 5g
Carbs 33g
Fats 12g
About this dish
Tangy dill pickle chips dipped in a buttermilk batter and fried until the coating is crisp and golden - a Southern roadhouse favourite best eaten hot.
Allergy Info
Dairy, Gluten
Diet Info
Vegetarian
Ingredients
Dairy & Eggs
- buttermilk200 ml
Tins & Jars
- Dill picklessliced into rounds, patted dry400 g
Dried Goods
- Plain flour150 g
- Cornmeal40 g
Spices & Seasonings
- Cayenne pepper0.25 tsp
- Garlic powder0.5 tsp
- kosher salt0.5 tsp
Oils & Condiments
- Vegetable Oilfor deep-frying1000 ml
Utensils
- Mixing bowl
- Large saucepan
- Meat thermometer
- Tongs
Method
1
Soak the pickle slices in the buttermilk for 10 minutes.
Approx. 3 minutes
2
Whisk the flour, cornmeal, cayenne pepper, garlic powder and kosher salt together in a bowl.
Approx. 4 minutes
3
Heat the vegetable oil in a large saucepan to 180°C, checking with a meat thermometer.
Approx. 8 minutes
4
Lift the pickle slices from the buttermilk and dredge them in the flour mixture until fully coated.
Approx. 8 minutes
5
Fry in batches for 3 minutes until deep golden and crisp.
Approx. 9 minutes
6
Drain on kitchen paper and serve immediately while hot.
Approx. 3 minutes
