Whenever my boyfriend and I go out to dinner and see fried pickles on the menu, we’re bound to get them because, well, fried pickles are awesome. In my never ending quest to learn how to replicate all of our restaurant faves, I’ve whipped together a recipe for the best copycat restaurant pickles.
Battered in a thin, crispy corn meal crust, I used my favorite brand of dill pickle spears – but you can use whatever pickles you’d like! Sweet pickles might even work too (though I’ve personally never tried this method, let me know how it goes in the comments if you do!).
The pickles are fried until golden brown and served alongside a tangy dill Greek yogurt sauce, to really pump up the flavor. We ate the entire basket of pickles in record time – we may never have to go out to eat again!
Easy Fried Pickles with Dill Yogurt Sauce
- In a small bowl, whisk together the Greek yogurt, dill and lemon juice. Chill until ready to serve. Pour 3-4 cups of vegetable oil into a deep pot and bring to 400 F.
- Line a plate with paper towels. Arrange the pickles on the paper towels and use a paper towel to blot up the pickles' moisture.
- Add a half cup of flour to a large baggie. Put the pickles in the bag and shake until they are completely covered with flour.
- Use a large bowl to stir together the corn muffin mix, paprika, egg and buttermilk with the remaining flour until a thick batter forms. Place the flour covered pickles in the batter one at a time until they are completely coated. Shake off the excess batter so that the dough around the pickles doesn't get too thick. Carefully transfer the pickles to the preheated oil.
- Fry in the oil for 8-10 minutes, until golden brown and crisp. When ready, use tongs to place the cooked pickles on another plate lined with paper towels to soak up any oil before moving them to a serving platter. Serve along with the chilled dill yogurt sauce, garnish with fresh dill and enjoy!