I love pickles. They are sour, crunchy and delicious. And there is seldom a time when frying doesn’t make something better. Also, who doesn’t love fried pickles as an appetizer?? I hope you enjoy these bad boys as much as me!
- In a deep frying pan, add 1-1.5 inches of vegetable oil. Fix a candy thermometer to the edge (in the oil but not touching the bottom of the pan) and set heat to medium. Oil needs to reach 375°F before frying.
- Line a plate with paper towels and set the pickles slices on it. This will extract some of excess moisture to help keep the flour dredge on when frying.
- Prepare your breading mixture by whisking together flour, pepper, Cajun Seasoning, and cayenne pepper in a shallow dish (I used a pie dish). Set aside.
- In a separate shallow dish, whisk together buttermilk and egg.
- Once oil has reached 375F, prepare 3-4 pickle slices for frying. Do this in batches or the flour dredge will soak into the egg mixture.
- Coat pickle slices in flour mixture, then dredge in buttermilk/egg mixture, then coat with flour mixture again. Gently shaking any excess flour off.
- Transfer (I use tongs to place, flip, and remove the slices) pickle slices to the oil and fry 3-4 pickle slices at a time for 60-90 seconds on each side or until golden brown.
- Carefully remove pickles from oil and transfer to a paper towel lined plate. Make sure you are checking oil throughout so it stays at 375°F.
- Repeat until desired amount of pickles are made. Enjoy!