Fried Pickles

By Addie

Be sure the pickles are cold and dry. The batter will adhere better and won’t separate from the pickle while frying.

Ingredients

• DIPPING SAUCE:
• 5 large, cold whole dill pickles
• ...............................................
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1/4 cup buttermilk
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 small chipotle pepper, finely chopped
• ..............................................
• BATTER:
• 2 cups all-purpose flour, divided
• 2 tablespoons cornmeal
• 1/2 teaspoon chili powder
• 1 (12-ounce) can light beer
• .............................................
• 2 cups peanut oil for frying

Details

Servings 6
Adapted from keyingredient.com

Preparation

Step 1

1.Cut the pickles into 1/4-inch slices on a slight angle; place on a paper towel to drain.

2.For the dipping sauce, combine the mayonnaise, sour cream, buttermilk, garlic powder, salt, pepper and chipotle pepper in a medium bowl; mix until smooth.

3.Place 1 cup of the flour in a shallow bowl. Combine the remaining flour, cornmeal, chili powder and beer in a medium bowl; mix until thoroughly blended.

4.Heat the oil in a medium heavy skillet over medium-high heat until the temperature reaches 350°F.

5.Dip the pickle slices into the flour, into the batter, then back into the flour. Fry in batches until golden brown, about 2 minutes per side; drain on paper towels. Serve immediately with the chipotle dipping sauce.