The BEST fried pickles

Ingredients

• 1 lb Dill Pickle Chips (cut into 1/4‑inch thick slices or use pre‑sliced chips)
• 1 cup All-Purpose Flour (sifted)
• 1 tsp Paprika (smoked or sweet)
• 1/2 tsp Garlic Powder
• 1/2 tsp Onion Powder
• 1/4 tsp Cayenne Pepper (optional for heat)
• 1 cup Sparkling Water (cold, carbonated)
• 2 cups Vegetable Oil (for deep frying, neutral flavor)
• 1/2 cup Mayonnaise (store‑bought or homemade)
• 1/2 tsp Salt
• 1/4 tsp Black Pepper (freshly ground)
• 1 tbsp White Vinegar (or apple cider vinegar for milder flavor)

Instructions

1. Drain and Dry Pickles

   Place the pickle chips in a colander, shake off excess brine, then pat them completely dry with paper towels.

   Time: PT5M

2. Prepare the Batter

   In a mixing bowl combine the flour, paprika, garlic powder, onion powder, and cayenne. Whisk together, then slowly pour in the sparkling water while whisking until the batter is thick enough to coat the back of a spoon.

   Time: PT5M

3. Heat the Oil

   Add the vegetable oil to the deep‑fry pan to a depth of about 2 inches. Heat over medium‑high until it reaches 350°F (175°C).

   Time: PT5M

   Temperature: 350°F

4. Fry the Pickles

   Working in small batches, dip each pickle chip into the batter, letting excess drip off, then carefully lower into the hot oil. Fry 2‑3 minutes, turning once, until golden brown and crisp.

   Time: PT7M

   Temperature: 350°F

5. Drain and Season

   Remove the fried pickles with tongs and place on a paper‑towel‑lined plate. Sprinkle lightly with salt while still hot.

   Time: PT2M

6. Make the Salt‑and‑Vinegar Mayo

   In a small bowl combine the mayonnaise, salt, pepper, and vinegar. Stir until smooth. Taste and adjust vinegar or salt as desired.

   Time: PT3M

7. Serve

   Arrange the fried pickles on a serving platter with the mayo dip on the side. Serve immediately for maximum crunch.

   Time: PT0M

Nutrition Facts

Calories

250

Protein

2g

Carbohydrates

15g

Fat

20g

Fiber

1g