You guys, I love pickles. It’s dangerous – and weird, but I really love them. My most favorite appetizer of all time is fried pickles. So I really wanted to learn how to make them myself. I don’t have an air fryer, so I was going to have to risk the burns of hot oil to get them. I don’t like a super thick batter, so this was perfect. (Also, the best fried pickles in Birmingham can be found at Gus’ Fried Chicken downtown – you’ll thank me later, I promise)
WHAT YOU NEED
// 28 oz jar sliced Dill Pickles (or if you prefer thicker slices, buy full pickles and slice them).
// 1 qt oil for frying
// 1 cup flour
// 1/2 cup cornmeal
// 1 oz packet Ranch seasoning.
// 1 tsp salt
1/4 tsp Cayenne pepper ( I promise this doesn’t make them spicy!!)
WHAT YOU DO
// Mix flour, cornmeal, Ranch seasoning, salt and Cayenne until ingredients are all incorporated.
// Heat oil in a deep fryer or tall sided skillet to 375 degrees. Oil should be deep enough so the pickles can float and be turned.
// Working in batches ( I did about 10 at a time), coat the pickles in the batter until they’re fully coated. Drop carefully into the oil.
// Cook for about 90 seconds, flipping them halfway through. Fry them until they turn golden brown.
// When finished cooking, place them on a wire rack to cool. I put paper towels under the rack to catch any excess oil.
// Serve with ranch!