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Crispy Deep-Fried Pickles Recipe with Easy Tangy Dipping Sauce

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A quick and easy recipe for crispy deep-fried pickles served with a tangy, creamy dipping sauce that balances saltiness and crunch perfectly.

Ingredients

Scale
  • Dill pickle slices (preferably thick-cut)
  • 1 cup all-purpose flour
  • 1/2 cup cornmeal
  • 1 teaspoon baking powder
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 large eggs, beaten
  • 3/4 cup milk or buttermilk
  • 4 cups vegetable, canola, or peanut oil (for frying)
  • For the Tangy Dipping Sauce:
  • 1/2 cup mayonnaise
  • 1 tablespoon apple cider vinegar or lemon juice
  • 1/2 teaspoon garlic powder
  • 1 teaspoon Worcestershire sauce
  • Dash of hot sauce (optional)
  • Salt and black pepper to taste

Instructions

  1. Drain the pickle slices well and pat dry with paper towels.
  2. In a medium bowl, whisk together flour, cornmeal, baking powder, garlic powder, smoked paprika, salt, and black pepper.
  3. In a separate bowl, beat eggs with milk or buttermilk.
  4. Slowly add the wet ingredients to the dry ingredients, whisking until smooth and thick enough to coat the pickles.
  5. Heat oil in a deep fryer or heavy-bottomed pot to 350°F (175°C), using a thermometer to maintain temperature.
  6. Dip each pickle slice into the batter, letting excess drip off.
  7. Fry pickles in batches of 4-5 for 2-3 minutes until golden brown and crispy, turning once if needed.
  8. Remove fried pickles with a slotted spoon and drain on paper towels or a wire rack.
  9. While frying, whisk together mayonnaise, apple cider vinegar, garlic powder, Worcestershire sauce, hot sauce (if using), salt, and pepper for the dipping sauce. Chill until serving.
  10. Serve the fried pickles warm with the tangy dipping sauce on the side.

Notes

Keep the oil temperature steady at 350°F to avoid greasy or burnt pickles. Do not overcrowd the fryer. Pat pickles dry to prevent soggy batter. Use a wire rack to drain for crispiness. The dipping sauce is best made fresh and chilled. Batter can rest 5-10 minutes for better texture. For gluten-free, substitute flour with gluten-free blend and use almond milk. For a spicy twist, add cayenne pepper or use spicy pickles.

Nutrition

Keywords: fried pickles, deep-fried pickles, crispy pickles, tangy dipping sauce, appetizer, snack, party food

Find it online: https://emmaoven.com/crispy-deep-fried-pickles-recipe-with-easy-tangy-dipping-sauce/