Fried Pickles Recipe

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1. Prepare the Pickles 

Drain the dill pickle slices from the jar and pat them dry with paper towels. Set aside. 

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2. Prepare the Dredging Mixture 

In a shallow dish, mix together the all-purpose flour, garlic powder, paprika, cayenne pepper, salt, and black pepper. This will be your dredging mixture. 

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3. Dip the Pickles 

Pour the buttermilk into another shallow dish. Dip each pickle slice into the buttermilk, ensuring it's fully coated. 

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4. Coat with Dredging Mixture 

After dipping in buttermilk, dredge each pickle slice in the flour mixture, making sure it's evenly coated on all sides. Shake off any excess flour. 

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5. Heat the Oil 

Pour vegetable oil into a frying pan or deep fryer. Heat the oil to 350°F (175°C). 

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6. Fry the Pickles 

Carefully place the coated pickle slices into the hot oil, a few at a time, making sure not to overcrowd the pan. Fry them until they're golden brown and crispy, usually about 2-3 minutes per side. 

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7. Drain and Serve  

Once the zucchini noodles are cooked, remove them from the heat and transfer them to a serving bowl. Add the desired amount of pesto sauce to the noodles and toss gently until they are evenly coated. 

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8. Serve and Enjoy 

Serve the fried pickles immediately while they're still hot and crispy. They can be enjoyed plain or with your favorite dipping sauce, such as ranch dressing or spicy mayo. 

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