Contributed by: Cookbook/Recipe Author George Geary
The hot, crunchy pucker of these fried pickles is like no other flavor you can imagine. Pair with ketchup or mustard.
- 24 oz. dill pickles, sliced into ¼-inch rounds
- 1 ½ cups all-purpose flour
- 2 tsp. seasoned salt
- 2 tsp. garlic powder
- ½ tsp. freshly ground black pepper
- 1 ½ tbsp. hot sauce
- ¾ cup water
- canola oil
- Special Supplies:
- Candy/deep fry thermometer
- Paper towels
- Drain dill slices on paper towels. Refrigerate until ready to use.
- In a medium bowl, whisk together flour, seasoned salt, garlic powder, and black pepper. Add hot sauce and water to make a runny paste.
- In a stockpot, heat 1 ½ inches of canola oil over medium heat to 375°F.
- Dip pickle rounds into the batter to coat all sides. If the batter is runny and doesn’t stick to the pickle, add additional flour. If it is too thick, add hot water.
- Using a slotted spoon, lower the battered pickles into the hot oil and fry until golden brown, about 30 seconds, turning over halfway through.
- Remove from heat and drain on paper towels.