Quick n' Easy Deep Fried Pickles
- 1 jar dill pickle slices 16 oz
- Frying oil
- ½ cup all-purpose flour
- 1 teaspoon Cajun seasoning
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika use regular if preferred
- 1 cup comeback sauce see below for the link to recipe
- Heat oil in a medium-sized pot, about 3" worth. Bring to between 360 degrees F. Use a good kitchen thermometer to check the temperature.
- Using a strainer, drain the jar of pickle slices. Reserve pickle juice for other uses like sauces and potato salads.
- Combine flour with seasonings—dredge ⅓ of the pickle slices (both sides) in flour mixture. Tap them a little if they start to clump. Gently add the first batch to the heated oil. Fry for 2 minutes or so until they begin to brown. Don't overcook.
- Promptly remove and set to drain on a wire rack. Repeat the process with the next two batches of pickles.
- To serve: Place pickles in a serving dish accompanied by a bowl of dipping sauce. Or, put them in your favorite sandwich. Do not refrigerate or freeze these pickles. They are meant to be enjoyed right after frying.
Get the Equipment - Deep Fryer Thermometer
KT Thermo Deep Fry Thermometer
Maintaining the correct oil temperature is vital to great frying. To monitor temperatures doesn't take a lot of technology, but it does require the right kind of thermometer. Instant read meat thermometers are designed to read at meat cooking temperatures. Since fryer oil is heated to much higher degrees, use a thermometer like this one to do the job right.