Recipe Details
This is the easiest thing I have ever made, especially with the ease of already sliced pickles!
Start by reserving a little of the pickle juice before draining and patting dry your pickles. In this I am using Dill ships but I think our bread and butter chips would be awesome in this as well (for those sweet and salty lovers).
For the batter combine:
- 1 cup flour
- 2 tbs garlic powder
- 1 tsp each of salt and pepper
- 1 large table spoon italian seasoning
- a few big dashes of hot sauce
- add in about 2 table spoons of that reserved pickle juice
- Add water as you mix to get the right consistency, about a half a cup of water should do
heat about an inch of oil on medium high. In small batches, add your pickles to the batter, and then to the hot oil. Let cool about 3-4 minutes on each side until golden brown. Have a paper towel on a plate ready to put your fried pickles on to (the paper towel will absorb some of the left over oil).
Next lets make our yummy dippin’ sauce, in a small bowl add:
- 1/2 cup mayo
- 1 table spoon garlic powder
- 2 tbs Worchester sauce
- a large dash of hot sauce
- 2 tbs ketchup
Combine this until smooth, and serve with your pickles!
Instructions
Prepare the Pickles
- Reserve about 2 tablespoons of pickle juice.
- Drain the pickles and pat them dry thoroughly.
Make the Batter
- In a bowl, combine flour, garlic powder, salt, pepper, and Italian seasoning.
- Add hot sauce and reserved pickle juice.
- Slowly add water while mixing until a smooth batter forms (about 1/2 cup).
Heat the Oil
- Add about 1 inch of oil to a pan.
- Heat over medium-high until ready for frying.
Fry the Pickles
- Dip pickles into the batter, coating evenly.
- Place into hot oil in small batches.
- Fry for 3–4 minutes per side until golden brown.
- Remove and place on a paper towel-lined plate to absorb excess oil.
Make the Dipping Sauce
- In a small bowl, combine mayonnaise, garlic powder, Worcestershire sauce, hot sauce, and ketchup.
- Mix until smooth.
Serve
- Serve fried pickles hot with dipping sauce.
