Deep Fried Dill Pickles
Crunchy, zesty deep fried dill pickles recipe made at home. The tempura is light and crispy, just like at the restaurant. Perfect for game day, as an appetizer or for snack time.
I discovered deep fried dill pickles last year at a restaurant and fell in LOVE with them. There was something about the salty, tangy, crunchy deep fried tempura dill pickles that made me want to order a second serving. I knew I wanted to see if I could recreate a recipe at home. I think this is pretty close to the deep fried tempura dill pickles I had at the restaurant.
Deep Fried Dill Pickle Ingredients:
- 24 Ounce Dill Pickle Chips (flavor of your choice)
- 2 Cups Flour, sifted
- 2 Egg Whites
- 1 Tablespoon Sugar
- 1 Teaspoon Salt
- 1 Cup Seltzer
- Heluva Good Buttermilk Ranch Dip
Deep fried dill pickles directions:
Drain the dill pickle chips and put them in between several layers of paper towels.
This will blot off the excess pickle juice. We are going to be frying them and the less moisture that will be in the pickles, the better! Water and oil don’t mix…. especially in frying.
The dill pickle flavor is fully infused in the pickle chips. Don’t worry.
Whip the egg whites with the sugar and salt to a medium peak.
The whites should have a bit of a ‘give’ or a ‘slump’ to them when you pick up the whip.
Sift the 2 cups of flour over the egg whites.
This will help reduce any clumps in the tempura batter.
Gently whisk the flour and the whipped egg whites together.
Add the cup of seltzer water to make the tempura batter.
There will be fizzing but the carbonation will help in the frying. The tempura will be light, crunchy and crispy.
Dip the pickles in the batter.
I would tell you to allow them to drip and drain a bit but that is not the technique I use.
I quickly ‘thwack’ them back and forth in the bowl.
Kind of a flick, kind of a shake.
Three thwack or flicks back and forth should be enough.
Results may vary….develop your own technique.
Heat vegetable or peanut oil in a deep pot to about 400 degrees.
If you are using a fry basket, drop the basket in the oil.
Dunk, ‘thwack’ and drop the tempura dill pickle chips into the oil.
Fry for several minutes until the pickles reach your desired color.
I like a medium golden brown.
You make like them deeper or lighter in color.
These tempura deep fried dill pickle chips are delicious on their own but when I am snacking I like to dip.
I pair this snack with Heluva Good Dip buttermilk ranch dip. There is just something about the thickness and the coolness of this dip that pairs so well with these pickles. Food is about flavor and balance and this dip balances the tang of the dill in these pickles. Plus you know I am all about ‘layers of flavor’. Buttermilk ranch adds one more layer of flavor.
Look at that dip! Dunk and enjoy!!
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