They were legendary.
And they were an appetizer that if you ordered them, you better believe there wouldn’t be any left by the time you were ready to enjoy your supper!
If you’ve never had Fried Pickles before, you’ve been missing out!!
They’re crispy crunchy and loaded with that dill pickle flavor we all love so much!
You won’t believe how easy these are to make and how much delicious dill pickle flavor they have!
If you’ve never tried or are not sure how to make fried pickles, step up to the plate and try these puffy golden bites. They’re a delicious accompaniment to a burger or a sandwich. For a fun and different appetizer, serve this fried pickle recipe with ranch dressing for a dip.
Coat dill pickle spears in Italian-seasoned breadcrumbs and fry until crispy. Serve with Ranch or blue cheese dressing for a crowd-pleasing appetizer.
INGREDIENTS
SERVINGS 4-6
1 pint dill pickle, sliced and undrained
1 large egg, beaten
1 tablespoon all-purpose flour, plus
1 1⁄2 cups all-purpose flour
1⁄2 teaspoon ground red pepper
1 teaspoon garlic powder
1⁄4 teaspoon salt
1 teaspoon paprika
hot sauce
vegetable oil (for frying)
DIRECTIONS
Drain pickles, reserving 2/3 cup pickle juice.
Press pickles between paper towels.
Combine pickle juice, egg, 1 Tbsp flour and hot sauce(to taste). Stir well and set aside.
Combine remaining flour with red pepper, garlic powder, salt and paprika. Blend well.
Dip pickles in egg mixture then in flour mixture.
Fry coated pickles in 375F oil until golden brown.
Drain on paper towels.