There comes a time when you find yourself doing things that you never thought you would do. One of them for me, Frying Pickles. Yup, just not a big enough pickle fan to think I would ever fry them up for a snack. However the food network told my husband that I should. Does that ever happen to you? Darn food network fills my families heads with all sorts of ideas. So off to the kitchen I went. My husband now thinks I am now the best wife in the world which made the 15-20 minutes I just spent in the kitchen totally worth it!
I tasted a fried pickle, because what kinda cook would I be if I didn’t taste my own creation. I decided that if you are a fan of Salt & Vinegar chips, these are a tasty treat. The tangy dip I made to go with them, adds a spicy creaminess to them. I handed the bowl over to my husband and kids and they were gone within minutes. So, I must have done something right.
- 1-2 Cups Dill pickle Chips drained
- 1 cup corn starch
- 2 tsp chili powder
- 1-2 cups corn meal
- ¼ tsp dill
- ½ tsp garlic salt
- pinch pepper
- Hot sauce
- Vegetable Oil for frying
- 1 egg
- 1 cup milk
- ½ cup Mayo
- 1 TBSP Ketchup
- ⅛ tsp dill
- 1 tsp lemon juice
- ¼ tsp garlic salt
- couple shakes of Hot Sauce
- 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, ¼ tsp dill, ½ 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.
- Wisk together all the ingredients and serve with the pickles.
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!