Kosher dill pickle slices/Large dill pickles, which you may slice to your desired thickness
All purpose flour
1⁄2 Cup (8 tbs)
Ground red pepper
1⁄2 Cup (8 tbs), chilled
2 Cup (32 tbs) (For Deep Frying)
Drain dill pickles, reserving 1 tablespoon of pickle juice. (If pickles are whole, cut them into slices that are about 3/8-inch thick.) Use paper toweling to remove any excess moisture from the pickle slices. Place 1 ½ to 2 inches of peanut oil in a heavy, medium-sized pot. Heat oil to 370 degrees. Meanwhile, combine 1/2 cup flour, 1/2 teaspoon garlic powder, 1/4 teaspoon ground red pepper, and a dash of salt in a medium-sized mixing bowl. Stir in 1/2 cup chilled club soda and the reserved tablespoon of pickle juice, stirring just until combined. (Mixture will be lumpy, but do not over-blend.) When oil is heated, dip pickle slices, a few at a time, into batter, and shake off any excess batter. Carefully place battered pickle slices into hot oil. Fry in batches, 2 or 2 ½ minutes, until golden brown. Drain on a wire rack over paper toweling. Serve immediately with Dill Pickle Remoulade Sauce. One nice way to serve these is to place a wooden skewer through the middle of about 6 deep-fried pickle slices and place the skewer on a nice serving plate with Dill Pickle Remoulade Sauce alongside. Delish! This is great for a snack on game day. Almost everyone enjoys these! Have a gorgeous day! --Betty
Deep-fried pickles are a crowd favorite at any gathering. Plus, it's easy to prepare and notches up the flavor of your snack table easily. Just grab the ingredients and follow Betty’s video recipe to get preparing this tasty treat at home.