The secret to this recipe is the spice in the breading. Don’t be afraid of the many peppers you’ll see. This recipe doesn’t turn out too spicy at all. Instead, you get a zingy, delicious fried pickles. The only thing you may not have is a spider strainer, which is just a metal strainer that you can put down into a pot of oil. If you don’t have one, you can put the pickle slices into the oil alone, and scoop them up with a slotted spoon. It’s a good idea to not skip the thermometer; the oil needs to be exactly the right temperature to achieve that summer festival crunch!

 

Ingredients

1 16 oz jar of dill pickle slices, drained and pat dry with paper towels

1/3 cup yellow cornmeal

2/3 cup all-purpose flour

2 tsp paprika

1 tsp cayenne pepper

2 tsp garlic powder

1 quart canola oil, for frying

Thermometer, frying

Spider strainer, for frying

 

Instructions

Heat oil in a large deep pot until temperature reaches 375 degrees Fahrenheit.

While oil is heating up, in a shallow bowl, whisk together cornmeal, flour, paprika, cayenne, and garlic powder.

In small batches, coat pickle slices in cornmeal flour mixture and place on a baking sheet while you finish coating the rest.

When ready place pickle slices in spider strainer and gently place in oil.

Flip the pickle slices over after three minutes and fry the other side for another three minutes. You’re really looking to just get the pickle slices a light color brown.

Place fried pickles on a plate with a paper towel to drain.

Serve immediately with your favorite dipping sauce.

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Quick tip: You don’t want to put too many pickles in the oil at once, otherwise the oil temperature will drop. Do them in small batches of 12 or so pickles at a time.

Recipe and image courtesy of Table for Two