Fried Pickles

Pickles fried in oil are the ideal snack. They are crispy, salty, and sour, and they taste great dipped in ranch dressing. Make an easy but popular appetizer at home with this recipe.

Ingredients :

• 1 (16-ounce) jar sliced pickles

• 1 cup all-purpose flour

• 1 teaspoon Italian seasoning

• 3/4 teaspoon kosher salt, divided

• 1/2 teaspoon black pepper

• 1/2 teaspoon garlic powder

• 1/2 cup buttermilk

• 2 large eggs

• 2 cups Italian seasoned breadcrumbs

• 4 cups canola oil, for frying

• Ranch dressing or blue cheese dressing, for dipping

Special Equipment

• Frying or candy thermometer

STEPS :

     1. Get the pickles ready :

Pickles should be removed from the jar and spread out in a single layer on a baking sheet that has been lined with paper towels or a clean towel. The pickles are then given a second layer and are properly dried by adding pressure to them.

     2. The breading station ready :

Whisk the flour with the Italian seasoning, 1/2 teaspoon each of salt, pepper, and garlic powder in three different bowls.

Buttermilk and eggs should be whisked together in a separate basin. In the third bowl, add the seasoned breadcrumbs last.

     3. Bread the pickles and warm the oil :

A big pot with a hefty bottom should have a few inches of oil added. To prevent the oil from spilling over the top of the pot, allow a few inches of room there. Heat the oil to 350°F over a medium-high heat. Line a plate or baking sheet with paper towels to prepare it.

Bread the pickles as the oil heats up. Working in batches, stir about 1/2 cup of pickle slices into the flour and make sure they are thoroughly coated. Transfer the pickles to the buttermilk mixture after shaking off any remaining flour. Transfer to the breadcrumbs after thoroughly coating. Apply the breadcrumbs to the pickles thoroughly.

     4. Sauté the pickles :

When the oil is hot, gently add the first batch of pickles to it, making sure they are separated in the oil with a slotted spoon. The pickles should be golden brown after 2 to 3 minutes of frying. Transfer to the prepared dish or baking sheet and remove with a slotted spoon to drain. Sprinkle salt on top.

While you bread the next batch of pickles, let the oil reheat. Continue until every pickle has been fried.

Serve warm with blue cheese or ranch dressing.