Fried Pickles
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!
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Servings: 8
Ingredients
- 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.
Batter:
- 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
Dipping Sauce:
- ½ cup of preferred barbecue sauce
- ½ cup of Ranch dressing
Instructions
- 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.
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