Deep Fried Pickles. This deliciously fun recipe for deep fried pickles was inspired by a trip to the Penguin Diner in Charlotte, NC and features a warmly spiced tempura batter. Serve with our Chipotle Ranch Dip!
Course
Appetizer/Party Food
Prep Time30minutes
Cook Time8minutes
Total Time38minutes
Servings20servings
Calories62kcal
AuthorBarry C. Parsons
Ingredients
8 to 10large garlic dill picklessliced
1cupbuttermilkapproximately
Aprox 1/2 cup corn starch for dipping before battering the pickles
For the tempura batter
1extra large egg
1cupice cold water
1cupsifted flour
1tbspground ginger
1/2tspchipotle powder
canola oil(for frying)
Instructions
Soak the pickle slices in the buttermilk for a couple of hours or overnight.
Rinse the pickles in cold water and pat dry with a clean dish towel or paper towels.
Preheat deep fryer to 375 degrees F. I use canola oil for frying but peanut oil or corn oil would be fine too.
To make the tempura batter
Sift together the flour and spices. It is important to sift your flour here or the batter will be too thick. Tempura batter should be quite thin in consistency. Add a little more water at the end if you feel you need to.
Whisk together the egg and cold water then quickly whisk in the dry ingredients. Small lumps are perfectly fine, even preferred.
Dip each pickle slice in corn starch before dipping into the tempura batter to help the batter stick much better.
Drop into the hot oil and fry to golden brown about 6 -8 minutes.