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Hello, fellow food enthusiasts! Today, I am excited to share a recipe that’s sure to delight all the pickle lovers out there: Crispy Fried Pickle Straws. These crunchy, tangy snacks are perfect for parties, game days, or just when you need a tasty treat. If you’re a fan of fried pickles, you’re going to love this fun twist on the classic.
Fried pickle straws are thin strips of pickles that are coated in a flavorful batter and deep-fried to golden perfection. They offer the perfect balance of tangy and crispy, making them an irresistible snack. The thinner cut allows for an extra crunchy bite, ensuring you get a satisfying crunch with every piece.
To make a batch of crispy fried pickle straws, you’ll need the following ingredients:
Start by draining the dill pickles and patting them dry with paper towels. This step is crucial to ensure the batter sticks well to the pickles. Once dry, spiral the pickles into thin straws.
In one shallow bowl, pour the buttermilk. In another shallow bowl, mix the flour, garlic powder, salt, and black pepper. This will be your seasoned flour mixture.
NOTE: I tried a few variations and you definitely can just skip the buttermilk part and pat dry then add to flour, however I really liked the flavor when I soaked them in buttermilk first!
In a large skillet or deep fryer, heat oil of choice to 375°F (190°C). You need enough oil to submerge the pickle straws fully, so fill the skillet or fryer accordingly.
Dip each pickle straw into the buttermilk, ensuring it’s fully coated. Then, dredge it in the seasoned flour mixture, pressing lightly to ensure the coating sticks. Shake off any excess flour.
Carefully place the coated pickle straws into the hot oil in small batches, making sure not to overcrowd the skillet or fryer. Fry until golden brown and crispy, about 3-5 minutes per batch. Use a slotted spoon to remove the pickles and transfer them to a paper towel-lined plate to drain any excess oil.
Once all the pickle straws are fried, it’s time to enjoy them! Serve the crispy fried pickle straws with a side of ranch dressing or your favorite dipping sauce. They are best enjoyed hot and fresh.
I had this idea late at night to take some whole pickles that I had and run them through my spiral attachement for my chopper. You know, the spiral cutter you use for zucchini or other vegetables to make veggie noodles?
I thought it would be fun to do a twist on the classic fried onion straws that you top on burgers but with pickles!
Man oh man, did it turn out so good and probably going to be on repeat anytime we make burgers.
Let’s get started!
I tried a few variations and you definitely can just skip the buttermilk part and pat dry then add to flour, however I really liked the flavor when I soaked them in buttermilk first!