Fried pickles is a weakness of everyone in the family but me. Unfortunately, the appetizers at restaurants are extremely expensive and more fried pickles than the rest of the family can eat. So I came up with a fried pickle recipe on my own so my family can have fried pickles anytime without the restaurant.
Batter Fried Pickles Recipe
Prep Time: 20 minutes 10 minutes
Cook Time: 8 hours 5 minutes
Total Time: 15 minutes
Number of servings: 10-12 4
- Dill Pickle Slices/Chips
- Lowry's Seasoned Salt
- Red Pepper Powder
- I've left exact quantities out of this as, well, quite frankly I rarely cook with exact quantities and this recipe is very forgiving.
- I usually let the oil heat while making preparing the pickles but it is fine to let the pickles sit in flour and heat the frying oil afterwards if you are unsure of timing.
- Remove pickle slices from jar and spread them out on a paper towel in a single layer. Pat them dry with another paper towel. Drying the pickle chips as best you can will help the batter stick to the pickle so that when you bit into them you don't wind up with a shell of batter left on its own. You could also try a salad spinner, a few minutes in a dehydrator, or whatever other method works best for you to dry the pickle chips.
- While the pickles are drying, prepare your flour mixture in a bowl. Flour (at least one cup is usually needed), enough Lowry's seasoned salt to make the flour mixture faintly orange in color, a couple of teaspoons of Nutmeg, and a hint of red pepper powder. Whatever your measurements, the red pepper powder should be around 1/4 of the nutmeg. Unless of course, you like the pickles very hot.
- Dredge the pickles in the flour and remove to a plate to sit a moment.
- Whisk enough milk into your flour to create a thin cake batter consistency.
- Coat the pickle chips in the batter and leave them sitting a moment.
- In a shallow pan, add unseasoned flour. Now remove the chips one at a time from the batter and dredge them in the fresh flour. This keeps the seasonings inside the batter instead of being burned by the oil and helps prevent dripping batter into the oil.
- Fry the chips a few at a time in 375 degree oil until golden brown. Drain on paper towels before serving.
- If your fryer has a basket, do not place the pickles on it and then lower it into the oil. The pickles will stick and batter will be pulled off the pickles.
Serve with your favorite condiment (ketchup, ranch dressing, sriracha) and enjoy your fresh fried pickles!