Fried Pickles With Tangy Dipping Sauce

Homemade pickles take this appetizer to the next level.



Tangy Sauce Ingredients:

Pickle Brine:


In a medium size bowl combine all the tangy sauce ingredients then season with salt and pepper to your taste. Place in the fridge until you are ready to use.

Next, slice the cucumbers into 4 inch spears. In a medium size pot on low heat, add the water, vinegar, sugar, and salt. Once dissolved, turn off the heat and let cool. In a large mason jar or 2, add the cucumbers, all the pickle brine ingredients, and cover completely with the brine liquid. Let brine for at least 24 hours up to a few days in the fridge.

In a food processor add the corn flakes and process into a slightly coarse powder (similar to corn meal but not quite as fine).

In 3 separate large bowls, add flour to bowl one, beaten eggs with a splash of water to bowl 2 and the corn flakes to bowl 3. Season the corn flakes with garlic powder, onion powder, salt and pepper. Dredge each pickle in the flour then right into the egg wash and lastly into the seasoned corn flakes. Repeat the process with the rest of the pickles.

In a deep fryer or Dutch oven filled no more than 1/2 way up with vegetable oil, heat to 350 degrees Fahrenheit. Fry the pickles in batches for about 2-4 minutes or until golden brown. Drain on a wire rack and immediately season with salt.

Serve the fried pickles with the sauce on the side as a appetizer.


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