Fried Pickles
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Type: Appetizer
By: [email protected]
Prep Time: 15 mins
Cook Time: 3 mins
Total Time: 18 mins
Serves: 6-8
Ingredients
1-2 Cups Dill pickle Chips drained
1 cup corn starch
2 tsp chili powder
1-2 cups corn meal
1/4 tsp dill
1/2 tsp garlic salt
pinch pepper
Hot sauce
Vegetable Oil for frying
1 egg
1 cup milk
Tangy Dipping Sauce
1/2 cup Mayo
1 TBSP Ketchup
1/8 tsp dill
1 tsp lemon juice
1/4 tsp garlic salt
couple shakes of Hot Sauce
Directions
Heat Vegetable oil in pan to 350-375 degrees F.
You will need three bowls. In the first bowl place cornstarch and season it with 1 tsp Chili powder.
In the second bowl you will need to whisk together 1 egg and 1 cup of milk. I added a couple dashes of hot sauce for flavor.
In the third bowl mix together 1-2 cups of cornmeal, 1/4 tsp dill, 1/2 tsp garlic salt, and 1tsp chili powder. Add a pinch of pepper too. :)
Dip the pickle chips in the cornstarch mix shaking of the excess.
Then in the Egg wash, finally coating them with the cornmeal mix.
Drop the pickles into the hot oil and fry for 2-3 minutes until golden brown. Remove and drain on paper towels
Serve with Tangy Dipping Sauce.
Tangy Dipping Sauce
Wisk together all the ingredients and serve with the pickles.
Notes
Gluten Free- Use a gluten free corn meal and these are a delicious gluten free treat
Dairy Free- Use a dairy free milk alternative for the egg was (such as almond, soy or Rice milk.)
Start with dill pickle chips. Drained very well, you don’t want them to be too soggy. Go ahead an heat your own in your pan now to about 350-375 degrees.
Dip the pickle chips in seasoned cornstarch. I did it one at a time for demonstration purposes. Later on…I got real and did a handful at a time. LOL
Then dip them into the egg wash. I added a couple dashed of hot sauce to it to spice them up a bit.
And then one more trip in to the seasoned corn meal. After they are coated, drop them in the a hot oil for 2-3 minutes or until golden brown.
Serve with the Tangy Dipping Sauce. DELISH!
Type: Appetizer
By: [email protected]
Prep Time: 15 mins
Cook Time: 3 mins
Total Time: 18 mins
Serves: 6-8
Ingredients
1-2 Cups Dill pickle Chips drained
1 cup corn starch
2 tsp chili powder
1-2 cups corn meal
1/4 tsp dill
1/2 tsp garlic salt
pinch pepper
Hot sauce
Vegetable Oil for frying
1 egg
1 cup milk
Tangy Dipping Sauce
1/2 cup Mayo
1 TBSP Ketchup
1/8 tsp dill
1 tsp lemon juice
1/4 tsp garlic salt
couple shakes of Hot Sauce
Directions
Heat Vegetable oil in pan to 350-375 degrees F.
You will need three bowls. In the first bowl place cornstarch and season it with 1 tsp Chili powder.
In the second bowl you will need to whisk together 1 egg and 1 cup of milk. I added a couple dashes of hot sauce for flavor.
In the third bowl mix together 1-2 cups of cornmeal, 1/4 tsp dill, 1/2 tsp garlic salt, and 1tsp chili powder. Add a pinch of pepper too. :)
Dip the pickle chips in the cornstarch mix shaking of the excess.
Then in the Egg wash, finally coating them with the cornmeal mix.
Drop the pickles into the hot oil and fry for 2-3 minutes until golden brown. Remove and drain on paper towels
Serve with Tangy Dipping Sauce.
Tangy Dipping Sauce
Wisk together all the ingredients and serve with the pickles.
Notes
Gluten Free- Use a gluten free corn meal and these are a delicious gluten free treat
Dairy Free- Use a dairy free milk alternative for the egg was (such as almond, soy or Rice milk.)
Start with dill pickle chips. Drained very well, you don’t want them to be too soggy. Go ahead an heat your own in your pan now to about 350-375 degrees.
Dip the pickle chips in seasoned cornstarch. I did it one at a time for demonstration purposes. Later on…I got real and did a handful at a time. LOL
Then dip them into the egg wash. I added a couple dashed of hot sauce to it to spice them up a bit.
And then one more trip in to the seasoned corn meal. After they are coated, drop them in the a hot oil for 2-3 minutes or until golden brown.
Serve with the Tangy Dipping Sauce. DELISH!
