Get ready to transform an ordinary jar of pickles into a mind-blowing appetizer that will have everyone begging for your secret recipe! These Bronx Ale House-inspired fried pickles are the ultimate crowd-pleaser, combining the zesty crunch of dill pickles with a golden, crispy coating that'll make your mouth water. Whether you're hosting a game night, looking for the perfect bar-style snack, or just craving something deliciously addictive, these fried pickles are about to become your new culinary obsession.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 jar dill pickles
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 teaspoon cayenne pepper
- 1 cup buttermilk
- Vegetable oil for frying
Instructions
- Start by preparing your ingredients. Open the jar of dill pickles and drain the liquid. Pat the pickles dry with paper towels to remove excess moisture, which will help the coating adhere better.
- In a shallow bowl, combine the all-purpose flour, cornmeal, and cayenne pepper. Mix well to ensure the cayenne is evenly distributed throughout the dry mixture.
- In another bowl, pour the buttermilk. This will be used to dip the pickles before coating them in the flour mixture.
- Heat the vegetable oil in a deep skillet or frying pan over medium-high heat. You want enough oil to submerge the pickles, about 2 inches deep. To test if the oil is hot enough, drop a small amount of the flour mixture into the oil; it should sizzle immediately.
- While the oil is heating, take a pickle slice and dip it into the buttermilk, allowing any excess to drip off. Then, dredge the pickle in the flour and cornmeal mixture, ensuring it is fully coated. Shake off any excess coating and place the coated pickle on a plate.
- Repeat the dipping and coating process with the remaining pickle slices until all are prepared.
- Once the oil is hot, carefully add a few coated pickles to the oil, making sure not to overcrowd the pan. Fry them for about 2-3 minutes on each side, or until they are golden brown and crispy.
- Using a slotted spoon, remove the fried pickles from the oil and place them on a plate lined with paper towels to drain excess oil. Continue frying the remaining pickles in batches.
- Once all the pickles are fried, serve them hot with your choice of dipping sauce, such as ranch dressing or spicy mayo. Enjoy your homemade fried pickles!
Tips
- Moisture is the Enemy: Always thoroughly pat your pickle slices dry with paper towels. Excess moisture will prevent the coating from sticking and make your pickles soggy.
- Oil Temperature is Crucial: Use a thermometer if possible, aiming for 350-375°F. If you don't have one, test the oil by dropping a bit of flour mixture - it should sizzle immediately but not burn.
- Don't Overcrowd the Pan: Fry pickles in small batches to maintain oil temperature and ensure each piece gets perfectly crispy.
- Experiment with Seasonings: Try adding different spices to your flour mixture like garlic powder, smoked paprika, or even a touch of Old Bay for extra flavor.
- Serve Immediately: Fried pickles are best enjoyed hot and crispy, right after cooking. If you need to hold them, keep them in a warm oven (200°F) on a wire rack to maintain crispiness.
- Dipping Sauce Matters: While ranch is classic, try spicy mayo, comeback sauce, or even a tangy remoulade to elevate your fried pickle game.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 35g
Protein: 5g
Fat: 22g
Saturated Fat: 3g
Cholesterol: 10mg
