Crispy CRUNCHY FRIED PICKLE CHIPS, Perfect Appetizer

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

Greek yogurt adds creaminess while reducing calories.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Whole wheat flour adds fiber; cornstarch gives a lighter coating.

vegetable oil

🥗Healthier: canola oil

💰Cheaper: peanut oil

Canola oil is healthier; peanut oil is often cheaper.

dipping sauce

🥗Healthier: yogurt-based dip

💰Cheaper: ketchup

Yogurt dip is lighter; ketchup is a budget-friendly option.

Line a plate with paper towels and lay out the dill pickles in a single layer.

Cover the pickles with another sheet of paper towels and blot them dry to remove excess moisture.

In a shallow bowl, add 3/4 cup of all-purpose flour and 1/4 teaspoon of baking powder.

Add 1/8 teaspoon of black pepper, 1/8 teaspoon of salt, 1/8 teaspoon of cayenne pepper, and 1/8 teaspoon of garlic powder to the flour mixture and blend together with a fork.

Add 1/8 cup of cornmeal to the mixture and mix well.

Pour in 1/2 cup of club soda or beer to the dry ingredients and mix until you have a nice batter, adding more liquid if necessary to achieve a light consistency.

Prepare another plate with panko crumbs or bread crumbs for coating the pickles.

Heat 1 cup of cooking oil in a large deep skillet over medium-high heat until hot.

Take 10 pickles at a time, dip them into the batter, ensuring they are fully coated, then transfer them to the panko crumbs and coat evenly.

Carefully add the coated pickles to the hot oil and fry until golden brown, flipping them to ensure even cooking.

Once golden brown on both sides, remove the pickles and place them on a paper plate lined with paper towels to drain excess oil.

Serve hot with ranch dipping sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens