Ingredients: 1 jar of sliced dill pickles (approximately 24 ounces)
1 cup of regular flour
1 small spoon of paprika
1/2 teaspoon of powdered garlic
1/2 teaspoon of powdered onion
1/4 teaspoon of spicy cayenne pepper
Add salt and pepper according to your preference.
2 big eggs
1/2 cup of buttermilk
1 cup of corn flour
Oil for frying vegetables
Directions:
Get the pickles ready:
Remove the liquid from the pickle slices and dry them with paper towels to get rid of extra water. This step is very important to make sure the batter sticks well and becomes crispy.
To prepare the breading area:
In a small bowl, mix flour with paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper.
In another small bowl, mix eggs and buttermilk using a whisk.
In another small bowl, put cornmeal.
To coat the pickles with breadcrumbs:
Put each pickle slice in the flour mix and remove any extra.
Put the pickle slice covered in flour into the beaten egg, allowing any extra to drip off.
Lastly, cover the pickle slice with cornmeal, gently pressing to make sure it sticks well.
To cook the pickles in hot oil:
Heat a good amount of vegetable oil in a big pan on medium-high heat until it reaches 375°F (190°C).
Cook the pickles in small groups, making sure not to put too many in the pan at once. Cook each group of food for approximately 2 to 3 minutes on each side, until they are golden brown and crispy.
Take out the fried pickles using a spoon with holes and put them on a plate with paper towels to remove extra oil.
To assist or help.
Enjoy the hot fried pickles with your preferred sauce like ranch, spicy mayo, or barbecue sauce.