Fried Pickles

FRIED PICKLE CHIPS WITH DILL YOGURT

If you’re a fan of pickles, or your family loves them— this is the recipe for you!

Heinen’s carries a line of Cleveland Pickle jars that has 4 different kinds. There’s the trusty original dill, sweet and sour, spicy and bread and butter. For this recipe I fried all of them. Because I’m here to tell you they’re all good, of course!

Make sure to pat the pickles dry. You do NOT want to put “wet” into a pot of hot oil.

Little green Tabasco to help make the batter.

This is a particularly easy recipe. There’s no dairy or egg involved. All you’ll need is flour, water, hot sauce, seasoning and frying oil. Oh, and a few light stacks of paper towels to absorb the water from the pickles before frying, and oil from after frying. Depending on the size of the pickle chips you buy, if they are too thick, I sliced them in half. Make sure your knife is sharp, and it goes by pretty quickly to get more chips fry out of it.

FRIED PICKLE CHIPS WITH DILL YOGURT RECIPE

Prep Time: 30 min | Cook Time: 1-2 min each batch | Serving Size: 4 dozen

Ingredients

• 2 jars of Cleveland Pickle Chips

• 3/4 cup all purpose flour

• 3/4 cup water

• vegetable oil for frying (1.5” high in frying pot)

• 1 tablespoon Cajun seasoning

• 1 teaspoon garlic powder

• 1/2 teaspoon black pepper

• 1/4 teaspoon paprika

• 1 tablespoon green Tabasco or any hot sauce

• 8 ounces greek yogurt

• juice of 1 lemon

• 1 tablespoon tahini sauce

• 1/4 cup chopped dill

• 1/2 teaspoon black pepper

Instructions

For the dill yogurt sauce, mix the last five ingredients of the ingredients list above. Set aside in fridge.

Drain the pickle jars of all juice. On a countertop with paper towels lined up, lay all the pickle chips flat without overlapping. If you need to cut the larger ones in half, do so. I did.

Use more paper towels to pat down over the pickles for a few minutes to make sure the excess water is drained out/absorbed.

In a large bowl, mix the flour and seasoning, then the water and hot sauce to be fully combined and a nice thick batter.

Get the oil in the frying pot to 375°F. Don’t let it get too hot, you will get some flying grease. I always used a splash guard when frying.

I put about 8-10 pickle chips in the batter bowl at a time. Make sure both sides of the pickle chips are coated nicely before dropping in the oil together.

However you feel safe, that is how you should add the pickles to the fryer.

I drop them in slowly with my hands 1 at a time until the batch is done, in different places so they don’t stick to each other. You can also use thin tongs or a slotted spoon. But I find those remove the batter.

After 1-2 minutes of frying, check to see if lightly golden, then they are ready. I do use a large slotted spoon to get them from the frying oil. It’s a large, flat slotted spoon that gets them almost all on one scoop.

Place each pickle batch on the paper towel plate.

Serve immediately after last batch. Don’t forget your dill yogurt sauce!