Ingredients
For the Batter:
- 1 cup all-purpose flour: This forms the base of the batter for crispiness.
- 1 tsp baking powder: Essential for a light and crunchy texture.
- Garlic powder: Start with 1/2 tsp, or more to taste, for savory flavor.
- Onion powder: Add 1/2 tsp for depth of flavor.
- Paprika: Use 1/2 tsp for a subtle smoky taste; smoked paprika can be used for more intensity.
- Italian seasoning: Add 1/2 tsp for a herby kick; adjust based on your preference.
- Salt and pepper: Start with 1/2 tsp each, adjust as needed.
- Milk or water: Add gradually (start with 1/2 cup) to create a smooth, pancake-like batter consistency.
For Frying:
- Pickle slices: Use dill pickle chips for tanginess or bread-and-butter pickles for a hint of sweetness. About 1 jar (16 oz) works well.
- Oil for frying: Vegetable, canola, or peanut oil work best. You’ll need enough to fill your pan to about 1-2 inches deep.
For the Dipping Sauce:
- 2 parts mayo: Use vegan mayo for a dairy-free option.
- 1 part ketchup: Adjust to taste.
- Optional: Add a dash of garlic powder, paprika, or a splash of hot sauce for extra flavor.
Step-by-Step Instructions
1. Prepare the Pickles:
- Open the jar of pickles and drain the liquid.
- Lay the pickle slices on a plate lined with paper towels.
- Pat them dry with another paper towel to remove excess moisture.
- Drying the pickles is crucial to help the batter stick better.
2. Make the Batter:
- In a medium mixing bowl, combine flour, baking powder, garlic powder, onion powder, paprika, Italian seasoning, salt, and pepper. Mix well.
- Slowly add milk or water to the dry ingredients, whisking continuously to avoid lumps.
- Stop adding liquid once the batter is smooth and thick enough to coat the back of a spoon but not too runny.
3. Heat the Oil:
- Heat about 1-2 inches of oil in a deep skillet, frying pan, or deep fryer to 350°F (175°C).
- If you don’t have a thermometer, test the oil by dropping a small amount of batter into it. The batter should sizzle and float to the top immediately.
4. Fry the Pickles:
- Dip each pickle slice into the batter, ensuring it is completely coated.
- Gently shake off any excess batter before placing it in the hot oil.
- Fry pickles in batches, ensuring not to overcrowd the pan.
- Cook each batch for 2-3 minutes, flipping halfway, until golden brown and crispy.
- Use a slotted spoon or tongs to remove the fried pickles and place them on a plate lined with paper towels to drain excess oil.
5. Prepare the Dipping Sauce:
- In a small bowl, mix mayo and ketchup until combined.
- For added flavor, stir in garlic powder, paprika, or a splash of hot sauce. Adjust seasonings to taste.
Tips for Success
- Consistency is Key: Make sure the batter is smooth and thick enough to coat the pickles without dripping too much.
- Keep It Crispy: For extra crunch, sprinkle a little cornstarch over the dried pickles before dipping them in the batter.
- Test the Oil: Always fry a small piece first to ensure the oil is at the right temperature.
- Serve Immediately: Fried pickles are best enjoyed fresh and warm.
Serve your crispy fried pickles with the dipping sauce on the side and watch them disappear in no time! 🥒✨