Easy Fried Pickles with Dill Yogurt Sauce
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!
Equipment
Ingredients
- 8 dill pickle spears
- ½ cup plain Greek yogurt
- ½ cup dill + more for topping
- 1 tablespoon lemon juice
- ½ cup corn muffin mix
- 1 egg
- 1 cup buttermilk
- 2 tablespoons paprika
- 4 cups vegetable oil for frying
Instructions
- 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!
Video
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