My Aunt Elba is famous in the family for making deep fried dill pickles. I was secretly hoping that she would make them while I was visiting. They are seriously good and extremely addictive. Her fried pickles are the best ones I have ever had.
Prep: 15 mins
Cook: 5 mins
Yields: 6 Servings
Ingredients
1 (24-ounce) jar kosher dill pickle spears, cut into bite size chunks
Vegetable oil
1 cup all-purpose flour or Kikkoman® Extra Crispy Tempura Batter Mix
1 teaspoon garlic powder
1 teaspoon ground black pepper
¼ teaspoon salt
1 cup club soda, chilled
Directions
1Drain pickles, reserving 2 tablespoons pickle juice. Press pickles between layers of paper towels. Set aside.
2Pour oil to a depth of 3 inches into a Dutch oven; heat to 375° F.
3Combine flour and next 3 ingredients in a medium bowl. Stir in club soda and reserved 2 tablespoons pickle juice, stirring just until combined. (Batter will be lumpy.)
4Dip pickles into batter, letting excess drip off.
5Fry pickles, in batches, 2½ minutes or until golden brown. Drain on wire racks over paper towels, and serve immediately.