Super Easy & Crispy Fried Pickles Recipe
Image credit: The Hillbilly Kitchen - Down Home Country Cooking via YouTube
In my opinion, I think pickles are underrated delicious snacks. They are very tasty as is, addicting, and even more flavorful when served a certain way, or in this case, when covered in a yummy batter and fried to crispy perfection! I’ve always loved them but was too afraid to try them myself because I doubt that I could achieve the same crispiness as I see in video tutorials. However, I changed my mind when I watched this version by The Hillbilly Kitchen – Down Home Country Cooking on YouTube which also comes with lots of helpful tips that helped me learn to cook the best-fried pickles I’ve ever tasted.
Ingredients:
- 16 ounces of dill pickle slices
- ¾ cup of self-rising flour or cornmeal mix
- ¾ cup of milk
- 1 egg
- 1-2 tbsp of pickle juice
- Black pepper and other spices, to taste
- 1/3 cup of cornstarch
- Oil, for frying
Directions:
Step 1
Drain the pickles, then place them on a plate lined with paper towels in a single layer, and pat them dry. Once dry, toss the pickles in cornstarch until completely covered and let them sit for a little bit while preparing the batter. Place a large and deep pan on a stove over medium-high heat, then let it heat up before adding the oil, and continue to preheat while preparing the pickles. Add the pickle juice to the milk, then beat the egg before adding it to the flour, and pour in the milk. Season them with black pepper and other spices that you prefer, then stir them together until fully combined and incorporated, then pour them over the dredged pickles, and gently flip each piece over to coat with the batter.
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Step 2
Let them sit for a bit, then test if the oil is hot enough by dropping a small amount of batter, and once it sizzles, then the oil is at the right temperature. Once ready to fry, drop each piece of pickle into the hot oil, then cook until crispy and golden brown, flip it over, and cook the other side as well. Fry them in batches to not overcrowd the pan. Transfer them to a wire cooling rack to drain off all the excess oil and keep them crispy, then once you’ve fried all of the pickles, serve them with a dipping sauce, and enjoy!
*All image credit belongs to The Hillbilly Kitchen – Down Home Country Cooking via YouTube. Follow and subscribe to her channel for more!
