How to Make Fried Pickles
Heat vegetable oil in a large saucepan until it reaches 375°F (190°C)., Make the batter., Sprinkle the pickle slices with salt and pepper to taste. , Dip each pickle slice into the batter., Fry the pickle slices in batches., Remove the pickles from...
Step-by-Step Guide
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Step 1: Heat vegetable oil in a large saucepan until it reaches 375°F (190°C).
Fill the saucepan with about 1 inch (2.5 cm) of vegetable oil.
Test the temperature using a deep-fry thermometer.
Alternatively, you can add a pinch of flour to the oil to see if it immediately browns and bubbles.
If it does, then the oil is ready. -
Step 2: Make the batter.
Combine 1 cup of flour, 1 cup of cornmeal, and 3 lightly-beaten eggs in a large bowl.
Mix the ingredients together until you've created a thick, even batter for the pickles. ,, Use tongs or a fork to lower each pickle into the batter and move it around until it's completely covered in it.
Hold it above the batter for a second or two so that the excess batter drips off the pickle. , Once you've covered a sauce pan's worth of pickles in the batter, it's time to start frying them.
Lower the pickles into the hot oil using a mesh basket or a set of tongs.
Fry them until they are crispy and golden brown, which should take about three minutes, depending on the size of the saucepan.
The pickles are done when they float easily on the surface of the oil.
Once one batch of pickles is fried, move on to the next.
Avoid crowding the pan or you'll bring down the temperature of the oil.
The pickles will be soggy instead of crispy. , Place them on plates covered in paper towels to absorb excess oil. , Serve the fried pickles immediately with a small bowl of ranch dressing for dipping. -
Step 3: Sprinkle the pickle slices with salt and pepper to taste.
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Step 4: Dip each pickle slice into the batter.
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Step 5: Fry the pickle slices in batches.
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Step 6: Remove the pickles from the oil with a set of tongs.
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Step 7: Serve.
Detailed Guide
Fill the saucepan with about 1 inch (2.5 cm) of vegetable oil.
Test the temperature using a deep-fry thermometer.
Alternatively, you can add a pinch of flour to the oil to see if it immediately browns and bubbles.
If it does, then the oil is ready.
Combine 1 cup of flour, 1 cup of cornmeal, and 3 lightly-beaten eggs in a large bowl.
Mix the ingredients together until you've created a thick, even batter for the pickles. ,, Use tongs or a fork to lower each pickle into the batter and move it around until it's completely covered in it.
Hold it above the batter for a second or two so that the excess batter drips off the pickle. , Once you've covered a sauce pan's worth of pickles in the batter, it's time to start frying them.
Lower the pickles into the hot oil using a mesh basket or a set of tongs.
Fry them until they are crispy and golden brown, which should take about three minutes, depending on the size of the saucepan.
The pickles are done when they float easily on the surface of the oil.
Once one batch of pickles is fried, move on to the next.
Avoid crowding the pan or you'll bring down the temperature of the oil.
The pickles will be soggy instead of crispy. , Place them on plates covered in paper towels to absorb excess oil. , Serve the fried pickles immediately with a small bowl of ranch dressing for dipping.
About the Author
James Gordon
Dedicated to helping readers learn new skills in pet care and beyond.
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