Imagine taking a crispy, golden-brown pickle spear, perfectly coated in a crunchy cornmeal breading, and dipping it into a zesty, peppy sauce that makes your mouth water instantly. These Fried Pickle Spears are not just a side dish—they're a culinary adventure that transforms the humble pickle into a crispy, irresistible appetizer that will have everyone at your gathering asking for the recipe. Whether you're a pickle lover or a curious foodie looking to try something new, this recipe promises a flavor explosion that will change the way you think about pickles forever!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 jar dill pickle spears
- 1 cup all-purpose flour
- 1 cup cornmeal
- 2 eggs, beaten
- Oil for frying
- 1/2 cup mayonnaise
- 1 tbsp hot sauce
Instructions
- Begin by gathering all your ingredients and equipment. You will need a jar of dill pickle spears, all-purpose flour, cornmeal, eggs, oil for frying, mayonnaise, and hot sauce. Prepare a large plate for the coated pickle spears and a shallow dish for the flour.
- In a shallow dish, add 1 cup of all-purpose flour. This will be used to coat the pickle spears before dipping them in the egg mixture.
- In another shallow dish, combine 1 cup of cornmeal with a pinch of salt and pepper for added flavor. This will create the crispy coating for the pickle spears.
- In a separate bowl, crack open 2 eggs and beat them until well combined. This will be used to help the cornmeal adhere to the pickle spears.
- Heat oil in a deep skillet or frying pan over medium heat. You will need enough oil to submerge the pickle spears halfway, typically about 1 to 2 inches deep. Allow the oil to heat for about 5-7 minutes, or until it reaches 350°F (175°C).
- While the oil is heating, prepare the pickle spears. Remove them from the jar and pat them dry with paper towels to remove excess moisture. This will help the coating stick better.
- Once the oil is hot, take a pickle spear and first coat it in the all-purpose flour, shaking off any excess flour.
- Next, dip the floured pickle spear into the beaten eggs, ensuring it is fully coated.
- Finally, roll the pickle spear in the cornmeal mixture, pressing lightly to ensure an even coating. Place the coated pickle spear on the plate and repeat with the remaining spears.
- Carefully add a few coated pickle spears to the hot oil, being cautious not to overcrowd the pan. Fry for about 3-4 minutes on each side, or until they are golden brown and crispy.
- Once cooked, use a slotted spoon to remove the fried pickle spears from the oil and place them on a paper towel-lined plate to drain excess oil. Continue frying the remaining spears in batches.
- While the pickle spears are cooling, prepare the peppy dipping sauce. In a small bowl, combine 1/2 cup of mayonnaise with 1 tablespoon of hot sauce. Stir well until fully blended.
- Once all the pickle spears are fried and the sauce is ready, serve the fried pickle spears warm with the peppy dipping sauce on the side. Enjoy!
Tips
- Pat your pickle spears completely dry before coating to ensure the breading sticks perfectly.
- Maintain your oil temperature around 350°F for the crispiest results—use a kitchen thermometer if possible.
- Don't overcrowd the pan when frying; this helps maintain oil temperature and ensures even cooking.
- For extra flavor, consider adding some garlic powder or cayenne to your cornmeal coating.
- Let the fried pickles drain on a paper towel to remove excess oil and keep them crispy.
- Serve immediately for the best texture and flavor—these are best enjoyed hot and fresh!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 5g
Fat: 22g
Saturated Fat: 4g
Cholesterol: 55mg
