Dive into the crispy, crunchy delight of Fried Pickles, perfectly combining dill pickle tang with a seasoned flour batter. Dip them in a tantalizing blend of BBQ and Ranch for an unforgettable bite!
Oh, the tales of the pickles! You know, there’s a funny story behind these golden, crispy morsels of tart delight. Growing up, I was the weird kid who’d snack on pickles straight out of the jar, brine dripping down my chin, much to my siblings’ dismay. But one sultry summer afternoon, while at a county fair, I discovered the magic that is deep-fried pickles. I was hesitant at first, but after that first bite, I knew I had stumbled upon a gastronomic revelation. It was an orchestra of flavors: the sharpness of the pickle, the crunchy embrace of the batter, and the dance of sauces on my tongue. From that day, I was on a quest, a quest to perfect my own version of Fried Pickles, and folks, I dare say, this might just be it!
Alright, pickle pals, here’s what sets our Fried Pickles apart from any ordinary, run-of-the-mill version you might encounter:
- Perfect Balance: Our batter boasts the ideal blend of ingredients, ensuring that every bite isn’t overwhelmingly doughy, but just right.
- Dill Delight: With a touch of dried dill in the batter, we amp up the pickle flavor for an extra kick!
- Double the Dip: The BBQ-Ranch fusion dip! This sauce is not just a side note; it’s a headline act that’ll have your taste buds singing in harmony.
Ingredients For Fried Pickles:
A couple of notes to ensure your fried pickle experience is top-notch:
- Dill Pickles: Ensure they’re well-drained. You don’t want that excess moisture muddling with our star batter.
- Canola Oil: Perfect for frying, given its neutral flavor and high smoke point. But hey, if you’re feeling adventurous, peanut oil is a fab alternative.
- The Batter: All-purpose flour works best for this. And don’t skimp on letting the batter rest; it’s like giving it a short spa break before diving into the sizzle of the oil!
How To Make Fried Pickles:
Let’s deep-dive, shall we?
- Heating the Oil: This is essential, folks. Using a thermometer, get that oil to a perfect 370 degrees F. Too hot or too cool and you’re looking at a soggy or burnt mess.
- Batter Up: Whisk those batter ingredients till they’re good friends. Then let them chill, literally, for about 5-10 minutes. This helps in getting the perfect coating.
- Pickles Prep: Lay them out, folks! Use those paper towels to get ’em nice and dry. We want crisp, not limp!
- Dive In: Dip the pickle into the batter using your chosen tool of the trade (fork, slotted spoon, or your nimble fingers). Fry them up till they’re golden brown, then bask in their crispy glory!
- Dip and Devour: Mix up that Ranch and BBQ. Now, plunge your fried pickle into the dip, and let the flavors do their magic.
Had too much fun frying and made a mountain of pickles? No worries! They refrigerate well. Store them in an airtight container, and they’ll be good for 3-4 days. When you’re ready for round two, reheat in the oven to keep them crispy.
Variations and Substitutions:
Variety is the spice of life!
- Pickles: Switch things up with different pickles, like bread and butter or even spicy ones for an extra kick!
- Batter: How about some beer batter for a deeper flavor? Replace half the milk with your favorite lager.
- Dipping Sauce: Not a Ranch fan? Honey mustard or a spicy aioli could be your dipping destiny!
Remember, folks, the world is your pickle jar; don’t be afraid to experiment! 🥒✨
- 16 ounces dill pickle chips ensuring they are thoroughly drained and any fragmented pieces are discarded.
- Canola Oil sufficient to fill a deep cooking vessel to a depth of approximately 2 inches.
- 3/4 cup of all-purpose flour
- 3/4 cup of milk
- 1 teaspoon of baking powder
- ½ teaspoon of seasoned salt
- 1 teaspoon of dried dill
- ½ cup of preferred barbecue sauce
- ½ cup of Ranch dressing
- Heat the oil to a precise temperature of 370 degrees F.
- In a medium-sized mixing bowl, thoroughly combine the ingredients for the batter using a whisk. Allow the mixture to settle for a period of 5-10 minutes.
- In the interim, spread the dill pickles on absorbent paper towels to remove excess moisture. Press gently on the pickles with additional paper towels to ensure they are adequately dry.
- Utilizing a slotted spoon or fork, immerse a pickle chip into the batter and subsequently, with caution, introduce it into the preheated oil. It is recommended to fry the pickles in small quantities. Maintain in the oil for a duration of 3-4 minutes, or until they attain a golden hue and exhibit a crisp texture. Following this, relocate the pickles to a plate lined with paper towels to remove excess oil.
- In a separate container, amalgamate the Ranch dressing and barbecue sauce. The fried pickles are best served accompanied by this dipping sauce or an alternative sauce of choice.