I love this recipe because it combines the tangy crunch of dill pickles with the perfect hint of spice, making every bite an absolute delight. Plus, the nostalgia of dipping these crispy bites into ranch or spicy aioli brings back all the snack-time vibes from my millennial childhood!
I adore preparing crunchy treats, and Los Mejores Pepinillos Fritos Extra Crujientes are among my top picks. First, I take dill pickles and slice them.
Then I soak the slices in buttermilk. Next, I coat them in a mixture of all-purpose flour, cornmeal, and seasonings—primarily paprika and cayenne pepper, which give the pickles their “fried green tomato” flavor.
Finally, I fry the pickles to a golden brown and serve them up with a side of ranch dressing.
Ingredients
1 cup dill pickle slices: They furnish a tart, salty flavor and delightful crunch.
1 cup buttermilk: Contributes a sauce’s unique, tangy taste, creamy richness, and helps bind together the coating materials.
1 teaspoon paprika: Adds a flavor that is mild and smoky and a color that is vibrantly red.
1/2 teaspoon garlic powder: Provides savory, robust undertones that deepen the flavor of the dish.
1 cup cornmeal: Offers an added crunch and crispness.
Rich in fiber, cornmeal is the perfect base for polenta, and when combined with a little water and salt, creates a bowl of porridge with a unique texture.
Oil for frying: Vegetable oil works best to ensure a perfectly crispy and golden-brown coating.
Ingredient Quantities
- 1 cup dill pickle slices
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup cornmeal
- Vegetable oil, for frying
- Ranch dressing or spicy aioli, for dipping (optional)
Instructions
1. Dab the dill pickle slices with paper towels to remove excess moisture.
2. In a bowl, put the buttermilk and soak the pickle slices in it for about 10-15 minutes.
3. In a different bowl, combine the following: all-purpose flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
4. Put the cornmeal in another flat dish.
5. In a large skillet or deep fryer, heat the vegetable oil to 350°F (175°C).
6. Take the pickle slices from the buttermilk, letting the extra drip off, and dredge each slice in the flour mixture, coating it completely and evenly.
7. Take the flour-coated pickles and dip them back into the buttermilk. Then, coat the pickles with cornmeal.
8. Fry the pickles in batches so that you do not overcrowd the pan.
9. Sauté the pickles for 2-3 minutes or until they are a deep, rich gold and crispy, turning them frequently to ensure even coloring and texture.
10. Take the fried pickles out of the oil and drain them on paper towels. They can be served hot with ranch dressing or spicy aioli for dipping, if you wish.
Equipment Needed
1. Paper towels
2. Medium bowl (for buttermilk soak)
3. Large bowl (for flour mixture)
4. Flat dish (for cornmeal)
5. Large skillet or deep fryer
6. Cooking thermometer (optional, for checking oil temperature)
7. Tongs or a slotted spoon (for handling pickles)
8. Plate lined with paper towels (for draining fried pickles)
FAQ
- Q: Can I use a different type of pickles?A: Yes, you can use pickles of the bread-and-butter variety or any other favorite kind, but dill pickles are an ideal balance with spicy batter.
- Q: Is there a substitute for buttermilk?B: A mixture of milk and vinegar or lemon juice can be used. Mix a tablespoon of either with a cup of milk, and let it sit for 5 minutes.
- Q: Can these be baked instead of fried?Q: Can you bake the pickles instead of frying them? A: Yes, you can bake the pickles at 425°F (220°C) for about 15-20 minutes, turning halfway through for even crispiness.
- Q: How do I store leftover fried pickles?A: Keep them in an airtight container in the fridge for up to 2 days. For the best results, reheat them in an oven or an air fryer.
- Q: Can the cayenne pepper be omitted?A: Yes, you can leave it out if you like a milder flavor, or you can change the amount to match your taste preference.
- Q: What is the best oil for frying?A: Oil is recommended; however, canola and peanut oils are just as effective due to their high smoke points.
Substitutions and Variations
Buttermilk: Use in its place 1 cup of milk mixed with 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using.
Dill pickle slices: Use bread and butter pickles for a sweet, pickle-flavored alternative.
All-purpose flour: For a gluten-free option, substitute with a gluten-free flour blend.
Cayenne pepper: For a milder, smoky taste, swap in 1/4 teaspoon of smoked paprika.
Ranch dressing: Replace with blue cheese dressing for a more zesty dip option.
Pro Tips
1. Drying the Pickles: Make sure to thoroughly dry the pickle slices with paper towels before soaking them in buttermilk. This helps the coating adhere better and results in a crispier finish.
2. Double Dipping Technique: For extra crunchy pickles, you can repeat the dredging process. After the initial coat with flour and buttermilk, dip them back into the flour mixture again before adding the cornmeal coating.
3. Oil Temperature Consistency: Keep a kitchen thermometer handy to maintain the oil temperature at 350°F (175°C). If the temperature fluctuates, the pickles might end up too greasy or unevenly fried.
4. Resting the Coated Pickles: After coating the pickles with flour and cornmeal, let them rest on a rack for a few minutes before frying. This allows the coating to set, reducing the risk of it falling off during cooking.
5. Flavor Variations: For a twist, try adding finely grated Parmesan cheese to the cornmeal mixture or use smoked paprika instead of regular paprika for a smoky flavor profile.
Los Mejores Pepinillos Fritos Extra Crujientes Recipe
My favorite Los Mejores Pepinillos Fritos Extra Crujientes Recipe
Equipment Needed:
1. Paper towels
2. Medium bowl (for buttermilk soak)
3. Large bowl (for flour mixture)
4. Flat dish (for cornmeal)
5. Large skillet or deep fryer
6. Cooking thermometer (optional, for checking oil temperature)
7. Tongs or a slotted spoon (for handling pickles)
8. Plate lined with paper towels (for draining fried pickles)
Ingredients:
- 1 cup dill pickle slices
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup cornmeal
- Vegetable oil, for frying
- Ranch dressing or spicy aioli, for dipping (optional)
Instructions:
1. Dab the dill pickle slices with paper towels to remove excess moisture.
2. In a bowl, put the buttermilk and soak the pickle slices in it for about 10-15 minutes.
3. In a different bowl, combine the following: all-purpose flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
4. Put the cornmeal in another flat dish.
5. In a large skillet or deep fryer, heat the vegetable oil to 350°F (175°C).
6. Take the pickle slices from the buttermilk, letting the extra drip off, and dredge each slice in the flour mixture, coating it completely and evenly.
7. Take the flour-coated pickles and dip them back into the buttermilk. Then, coat the pickles with cornmeal.
8. Fry the pickles in batches so that you do not overcrowd the pan.
9. Sauté the pickles for 2-3 minutes or until they are a deep, rich gold and crispy, turning them frequently to ensure even coloring and texture.
10. Take the fried pickles out of the oil and drain them on paper towels. They can be served hot with ranch dressing or spicy aioli for dipping, if you wish.