Get ready to transform your snack game with the most addictive appetizer you'll ever taste! These gluten-free fried pickles are about to become your new obsession - crispy on the outside, tangy on the inside, and so irresistibly delicious that even pickle skeptics will be begging for more. In just 15 minutes, you can whip up a batch of these golden, crunchy delights that will have everyone at your gathering asking, "How did you make these?"
Prep Time: 10 mins
Cook Time: 5 mins
Total Time: 15 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 jar dill pickles, sliced
- 1 cup gluten free flour
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1 cup buttermilk
- Oil for frying
Instructions
- Begin by gathering all your ingredients: 1 jar of dill pickles, 1 cup of gluten-free flour, 1 teaspoon of garlic powder, 1 teaspoon of paprika, 1/2 teaspoon of salt, 1 cup of buttermilk, and oil for frying.
- Open the jar of dill pickles and drain the liquid. Pat the pickle slices dry with paper towels to remove excess moisture, which will help the coating stick better.
- In a medium-sized mixing bowl, combine the gluten-free flour, garlic powder, paprika, and salt. Mix well to ensure that all the dry ingredients are evenly distributed.
- In another bowl, pour in the buttermilk. This will be used to dip the pickle slices before coating them with the flour mixture.
- Heat oil in a deep skillet or frying pan over medium-high heat. You will need enough oil to submerge the pickle slices, about 1-2 inches deep.
- While the oil is heating, take a pickle slice and dip it into the buttermilk, ensuring it is fully coated.
- Next, transfer the buttermilk-coated pickle slice into the bowl with the flour mixture. Toss it gently to coat evenly, pressing lightly to ensure the flour sticks.
- Once the oil is hot (you can test it by dropping a small amount of the flour mixture into the oil; it should sizzle), carefully place the coated pickle slice into the oil. Fry in batches to avoid overcrowding the pan.
- Fry the pickle slices for about 2-3 minutes on each side, or until they are golden brown and crispy. Use a slotted spoon to flip them halfway through cooking.
- Once cooked, remove the fried pickles from the oil and place them on a plate lined with paper towels to drain excess oil.
- Repeat the process with the remaining pickle slices until all are fried.
- Serve your easy gluten-free fried pickles warm, with your favorite dipping sauce, such as ranch or spicy mayo. Enjoy!
Tips
- Moisture is the Enemy: Always pat your pickle slices completely dry before coating to ensure maximum crispiness.
- Oil Temperature Matters: Use a cooking thermometer if possible. The ideal frying temperature is between 350-375°F for perfect golden-brown results.
- Don't Overcrowd the Pan: Fry in small batches to maintain oil temperature and ensure even cooking.
- Experiment with Seasoning: Try adding cayenne pepper or smoked paprika to your flour mixture for an extra flavor kick.
- Serving Suggestion: Serve immediately for the best texture, and pair with ranch, spicy mayo, or your favorite dipping sauce.
- Make-Ahead Tip: You can prepare the dry and wet coating mixtures in advance to speed up the cooking process.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 20g
Protein: 3g
Fat: 16g
Saturated Fat: 4g
Cholesterol: 10mg
