Fried Pickle Chips
The crunchiest seasoned batter makes these fried pickles so crispy. Perfect appetizer for anytime.
Ingredients
- 20 dill pickle chips, blotted dry
- 1 cup cooking oil (vegetable or canola)
- 1/2 cup all-purpose flour
- 1/8 tsp salt
- 1/8 tsp black pepper
- 1/8 tsp garlic powder
- 1/8 tsp ceyenne pepper (optional)
- 1/8 cup corn meal
- 3/4 cup club soda or beer (this adds the bubbles)
- 1 1/2 cups panko crumbs (or bread crumbs)
Instructions
- Place pickles on a plate & blot dry with paper towels.
- In a pie plate or thin narrow dish, whisk together flour, corn meal, salt, pepper, garlic powder, and ceyenne. Whisk in club soda or beer. (Water will do in a pinch.)In a separate plate or narrow skinny bowl (pie plate) place panko crumbs.
- In a large deep skillet or large pot, heat cooking oil over medium high heat (350 degrees F).
- Meanwhile place pickles in a single layer in batter. Turn pickles over to coat other side. Remove pickles from batter and place into panko crumbs and coat completely.
- Carefully place pickles into hot oil (oil should sizzle at this point). Once pickles are golden brown and crispy on the bottom, flip pickles over and cook until golden brown and crispy on this side.
- Remove pickles from oil and place on a paper towel lined plate to absorb any excess grease.
- Serve with favorite dipping sauce (ranch is a delicious one).