I don’t make fried food at home often because my kitchen will smell like fried food for about 24 hours afterward. But I really love fried pickles, so sometimes I just have to make them. These are really good with ranch dressing or chipotle mayo.
Be very careful when working with hot oil! Keep an eye on the temperature, place food in carefully, and be careful removing food from the oil. Basically, work with hot oil and deep fry stuff at your own risk.
- 1 ½+ cups flour
- ¾+ cups milk
- 1 tsp cayenne
- 4 cups canola oil (or more depending on the size of your pot)
- Dill pickle chips
Begin heating oil (it needs to reach 375°) in a pot (or deep fryer, if you have one). I started mine on medium-high heat. Make sure there is enough oil in the pot for your pickles to do some swimming. It should be a couple of inches deep.
Thoroughly dry all of the pickles with paper towels. This is really important because pickles are so wet! If they’re too wet, the batter will fall off, or the water will cause a lot of splattering when you fry them.
Divide four into two dishes. Season each with cayenne. Put a bowl of milk between the two. You may also want a clean plate to put the battered pickles on. I find it easiest to put the plate next to the stove and work in that direction. In my kitchen, the order (left to right) is: stove, plate, flour, milk, flour, pickles. Coat in flour, shake off excess, drop in milk, remove, coat in flour in the other dish, then set onto plate. (Tip: Designate a wet hand and a dry hand. Use your dry hand for the initial four coating and dropping it into the milk. Use the wet hand to remove from the milk, coat, and place onto the plate.) Add additional flour and milk to your dishes as needed. Keep an eye on your oil temperature while you’re doing this!
Carefully place pickles into the oil (assuming it’s 375° by now). Don’t crowd the pot! They should be able to move around freely without sticking together. Turn a couple of times during frying, until golden on both sides. I use a spider spoon to turn and remove them. Remove and place on a paper towel. Repeat!
Dill pickles are salty enough that they shouldn’t need to be seasoned after you remove them. I made this mistake once and they were super salty!