The pickle is a summer staple. It’s the sidekick to any pressed panini while dining al fresco, any lobster roll while picnicking in a park, and of course in relish form at any barbecue. My friends have often poked fun at my enthusiasm if not obsession with relish but no need to embarrass myself with that explanation. Anyways, while there is nothing better than taking a bite of a cool and crisp dill pickle on a hot day, there are so many other ways to enjoy the tangy All-American veggie.
For a party-friendly appetizer, I decided to attempt frying my own tart slices in a cornmeal crust alongside a tangy dip. The resultant lightly battered chips dipped in the smooth, zesty sauce were highly addicting. The pop-able snacks are perfect appetizers for any summer gathering and will rival any onion ring.
Print
Cornmeal Crusted Fried Pickles with Spicy Dipping Sauce
- Total Time: 27 minutes
- Yield: Makes 24 1x
Description
For a party-friendly appetizer, try lightly battered pickle chips dipped in a smooth, zesty sauce. The pop-able snacks are addictive and will rival any onion ring.
Ingredients
Spicy Dipping Sauce
- 1/2 c sour cream
- 1 T Sriracha sauce
- 1 t ketchup
- Salt and pepper throughout
Fried Pickles
- Vegetable oil
- 1/2 c all-purpose flour
- 2 large eggs, beaten
- 1 T milk
- 1/2 c cornmeal
- 1/4 c Panko breadcrumbs, slightly ground
- 1/2 t chili powder
- Salt and pepper throughout
- 1 (16-oz) jar dill pickle chips (Mt. Olive)
Instructions
- In a medium saucepan, heat 2-inches of vegetable oil on medium-high to 350 degrees Fahrenheit.
- Meanwhile, prepare the Spicy Dipping Sauce. In a bowl, stir together the sour cream, Sriracha sauce, ketchup, salt and pepper. Refrigerate until ready to use.
- Arrange the pickles on paper towels to dry out a bit. In one shallow bowl, pour the flour and a pinch of salt and pepper. In a second shallow bowl, beat the eggs, milk, salt and pepper. In a third shallow bowl, pour the cornmeal, Panko breadcrumbs, chile pepper and a dash of salt and pepper and stir to combine. Dredge the pickles in the flour, then the beaten egg, and then the cornmeal and Panko coating, making sure the coins are fully covered. In batches, carefully place the coated pickles into the hot oil and fry for 3-4 minutes until golden brown. With a slotted spoon, remove the fried chips from the oil to paper towels. Serve warm with Spicy Dipping Sauce. Makes 24-26 fried pickle chips.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Cuisine: American
Frequently Asked Questions
Why do the fried pickles need to dry on paper towels before coating?
Moisture is the enemy of a crisp crust. Dill pickle chips come out of the jar wet, and if you coat them straight away, the water steams between the pickle and the breading and the crust slides right off in the oil. A minute or two on paper towels before dredging makes a real difference. After drying, go through the three bowls in order: flour with salt and pepper, beaten eggs with milk, then the cornmeal and Panko coating with chili powder. Make sure each chip is fully covered before it hits the oil. 
What oil temperature should I use for frying?
Heat 2 inches of vegetable oil in a medium saucepan to 350 degrees Fahrenheit before you start frying. If the oil is too cool, the pickles absorb it and come out greasy rather than crisp. If it is too hot, the cornmeal coating darkens before the egg wash cooks through. Use a thermometer if you have one. Fry in batches, 3 to 4 minutes per batch, and let the oil come back to temperature between rounds. Remove the chips with a slotted spoon to a paper towel-lined plate.
How do I make the spicy dipping sauce?
Stir together half a cup of sour cream, 1 tablespoon of Sriracha, 1 teaspoon of ketchup, and salt and pepper in a bowl. That is it. Mix and refrigerate until the pickles are ready. The sour cream cools the heat of the Sriracha and the ketchup adds just enough sweetness to round it out. Taste it before refrigerating and adjust the Sriracha up or down depending on how much heat you want. It takes about 2 minutes to make and can be done well before you start frying.
