Fried Pickles

Method

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1. Spread the pickle chips on a double layer of paper towels and pat them very dry, pressing down. Leave them for 10 minutes.

   Mark done Start 10 min timer

2. Stir the dip ingredients together and chill.

   Mark done

3. Set up three shallow dishes: 60 g of flour in one, the eggs beaten with the buttermilk in another, and the cornmeal, remaining flour, paprika, garlic powder and cayenne mixed in the third.

   Mark done

4. Dredge the pickles in the flour, dip them in the egg mixture, then coat in the cornmeal mixture, pressing firmly.

   Mark done

5. Heat the oil in a deep, heavy pan to 180°C / 350°F. Fry the pickles in batches for 2 minutes, until golden and crisp.

   Mark done Start 2 min timer

6. Drain on paper towels and serve hot with the dip.

   Mark done

Chef’s Tips

• Dry the pickles thoroughly. Wet pickles lose their coating in the oil.
• Do not salt the coating. The pickles are salty enough.
• Fry in small batches so the oil stays hot and the coating crisps.

Common Substitutions & Variations

• Out of buttermilk? Stir a tablespoon of lemon juice or vinegar into the same amount of ordinary milk and let it sit five minutes before using.

Pairing Suggestions

• Ranch dip
• Cold beer
• Fried chicken

Storage & Reheating

Best eaten straight from the fryer. They do not keep crisp.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.