Crispy Fried Pickle Chips with Zesty Dipping Sauce
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"easy appetizer pickles"
Serves General | Prep Time 30 PT30M | Cook Time 15 PT45M | AppetizerWhy I Love This Recipe
Pickles date back to 2030 BC in ancient Mesopotamia, and the word 'pickle' comes from the Dutch word 'pekel,' meaning brine.
Ingredients You'll Need
2 cups dill pickle slices, thoroughly drained and patted dry
1 cup all-purpose flour, divided
1/2 cup cornmeal
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon cayenne pepper (optional for spicier chips)
1 large egg
1/2 cup milk
1 teaspoon baking powder
Vegetable oil for frying
Salt, to taste
1/2 cup mayonnaise
2 tablespoons ketchup
1 tablespoon pickle juice
1 teaspoon hot sauce (optional)
Directions
Prepare the pickles: Drain pickle slices thoroughly and pat them dry with paper towels to remove excess moisture.
In a shallow dish, combine 3/4 cup of the flour with the cornmeal, garlic powder, paprika, cayenne pepper (if using), and a pinch of salt.
In another small bowl, whisk together the egg, milk, and baking powder.
In another bowl, place the remaining 1/4 cup of flour.
Heat the vegetable oil in a deep skillet or frying pot to 350°F (175°C).
Working in batches, coat each pickle slice first in the plain flour, then in the egg mixture, and finally in the seasoned flour mixture.
Carefully place the battered pickle slices into the hot oil, frying until golden brown and crispy (about 2-3 minutes).
Remove fried pickles and place them on a paper towel-lined plate to drain any excess oil. Sprinkle lightly with salt while still warm.
For the dipping sauce, whisk together the mayonnaise, ketchup, pickle juice, and hot sauce (if using) in a small bowl until smooth.
Serve the fried pickle chips immediately with the zesty dipping sauce on the side.
Pairs Well With
Pairs well with an icy cold IPA beer or a tall glass of lemonade for a refreshing balance.
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