Fried Pickles with Salt and Vinegar Mayo
These fried pickles with salt and vinegar mayo are addicting and SO crunchy! You are sure to love this fried pickles recipe.
Servings: 8
Ingredients
For the Fried Pickles
- 33 ounce jar of pickle chips sliced in rounds and dried well on paper towels, we are using bread and butter pickles, but you can use any you prefer
- 2 cups all purpose flour
- 2 cups sparkling water
- 1 teaspoon cayenne pepper powder
- 1 teaspoon paprika powder
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- 1 teaspoon mustard powder
- salt and pepper to taste
- neutral oil for frying canola oil, grapeseed oil, vegetable oil
Salt and Vinegar Mayo
- 1/2 cup mayo
- 1 tablespoon white distilled vinegar
- 1/2 tablespoon sherry vinegar or can sub with red wine vinegar or apple cider vinegar
- salt and pepper to taste
Instructions
- In a bowl, mix your mayo, vinegars, salt and pepper. Set aside until ready to serve.
- In a large bowl, add in your flour and seasonings of choice (we are using cayenne, paprika, chili, onion and mustard powder). Mix until combined. Add in your sparkling water into the flour mixture and whisk well so there are no clumps. Chill in the fridge for up to 30 minutes.
- In the meantime, drain and dry your pickle rounds with paper towels in a single layer.
- Heat a deep skillet or pot with oil. Take your dried pickles and toss them in your flour/seltzer batter, shake off any excess and fry until golden brown on all sides (about 5-7 minutes). Place on paper towels to dry out any oil.
- Serve on a platter with your dipping sauce of salt and vinegar mayo.
Nutrition
Calories: 213kcal | Carbohydrates: 24g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 6mg | Sodium: 107mg | Potassium: 53mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 206IU | Vitamin C: 0.1mg | Calcium: 12mg | Iron: 2mg