Fried Pickles

• Vegetarian

• Produce

  • 1 tsp Garlic powder

• Refrigerated

  • 2 Eggs

• Condiments

  • 1 jar Dill pickles, whole

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1 pinch Cayenne
  • 1 cup Flour
  • 1/2 tsp Paprika
  • 1 tsp Salt

• Oils & Vinegars

  • 1 Vegetable or canola oil

• Dairy

  • 1/2 cup Buttermilk

Found on dinnerthendessert.com

Description

Ingredients

• 1 jar of whole dill pickles
• 2 eggs, beaten
• ½ cup buttermilk
• 1 cup flour
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 1 teaspoon garlic powder
• ½ teaspoon paprika
• 1 pinch cayenne
• vegetable or canola oil for frying (depending on the size of pan you use)

Directions

• Slice the dill pickles ¼ inch thick with your crinkle cut knife and dry them very well between sheets of paper towels.
• Add your flour, salt, black pepper, garlic powder, paprika and cayenne to a bowl and mix.
• Add the eggs to the buttermilk in a separate bowl and whisk to combine.
• Add the pickles to the dry ingredients and coat.
• Remove from the dry ingredients.
• Add the pickle chips to the milk mixture one at a time and dredge back through the dry ingredients a second time.
• Coat all the pickle chips before you begin frying, once you start frying you wont have time to mess with the pickle chips and your fingers getting caked in egg/breading mixture.
• Heat your oil to 350 degrees.
• Fry the pickles in small batches to avoid crowding, for two minutes or until golden brown.
• Remove and drain onto a brown paper bag. If you drain the oil onto paper towels the pickles will soften from the steam it creates.
• Serve with ranch or honey mustard dipping sauce.