Prep time: 15 mins | Cook time: 3 mins | Total time: 18 mins | Servings: 6-8
These Fried Pickles with Tangy Dipping Sauce are an amazing appetizer not only for game day but any day! They are super easy and quick to make. You can even make these fried pickles gluten-free just by substituting some ingredients.
Frying pickles are astonishingly amazing! They are a surprise appetizer and the Tangy Dipping Sauce makes these fried pickles even better! Make sure to give these fried pickles a try soon. They are game changers!
Want to save this recipe? Enter your email below and we’ll send the recipe straight to your inbox!
INGREDIENTS
1 egg
1 c. milk
1-2 c. Dill Pickle Chips drained
1 c. corn starch
1/2 teaspoon garlic salt
1-2 c. corn meal
1/4 teaspoon dill, dried
Hot sauce
pinch pepper
Vegetable Oil for frying
2 teaspoons chili powder
Tangy Dipping Sauce:
1/8 teaspoon dill
1 tablespoon Ketchup
1/2 c. Mayo
1 teaspoon lemon juice
1-2 shakes of Hot Sauce
1/4 teaspoon garlic salt
How to make Fried Pickles & Tangy Dipping Sauce
Step 1: In a pan, heat the vegetable oil to 350 to 375 degrees F.
Step 2: Ready three bowls. Place the cornstarch in the first bowl and season with 1 teaspoon of Chili powder. Whisk 1 egg with 1 c milk in the second bowl. For flavor, you can add a few dashes of hot sauce if desired. In the last bowl, combine 1 to 2 c cornmeal, 1/4 tsp dill, half tsp garlic salt, and 1 tsp chili powder. You can season with a pinch of pepper if preferred.
Step 3: In the cornstarch mixture, dip the pickle chips, shaking the excess off. Coat with the egg wash, then with the cornmeal mixture.
Step 4: Into the hot oil, drop the pickles and fry for about 2 to 3 minutes or until golden brown. On paper towels, transfer the fried pickles.
Step 5: To make the Tangy Dipping Sauce, combine the sauce ingredients until well blended.
Step 6: Serve the fried pickles with the Tangy Dipping Sauce. Enjoy!
NOTES:
For a gluten-free version, use gluten-free cornmeal.
You can use dairy-free milk in place of egg wash like almond, soy, or Rice milk.
Ingredients
- 1 egg
- 1 c. milk
- 1-2 c. Dill Pickle Chips drained
- 1 c. corn starch
- 1/2 teaspoon garlic salt
- 1-2 c. corn meal
- 1/4 teaspoon dill, dried
- Hot sauce
- pinch pepper
- Vegetable Oil for frying
- 2 teaspoons chili powder
- Tangy Dipping Sauce:
- 1/8 teaspoon dill
- 1 tablespoon Ketchup
- 1/2 c. Mayo
- 1 teaspoon lemon juice
- 1-2 shakes of Hot Sauce
- 1/4 teaspoon garlic salt
Instructions
Step 1: In a pan, heat the vegetable oil to 350 to 375 degrees F.
Step 2: Ready three bowls. Place the cornstarch in the first bowl and season with 1 teaspoon of Chili powder. Whisk 1 egg with 1 c milk in the second bowl. For flavor, you can add a few dashes of hot sauce if desired. In the last bowl, combine 1 to 2 c cornmeal, 1/4 tsp dill, half tsp garlic salt, and 1 tsp chili powder. You can season with a pinch of pepper if preferred.
Step 3: In the cornstarch mixture, dip the pickle chips, shaking the excess off. Coat with the egg wash, then with the cornmeal mixture.
Step 4: Into the hot oil, drop the pickles and fry for about 2 to 3 minutes or until golden brown. On paper towels, transfer the fried pickles.
Step 5: To make the Tangy Dipping Sauce, combine the sauce ingredients until well blended.
Step 6: Serve the fried pickles with the Tangy Dipping Sauce. Enjoy!
Notes
For a gluten-free version, use gluten-free cornmeal. You can use dairy-free milk in place of egg wash like almond, soy, or Rice milk.
