Deep-Fried Dill Pickle Chips
I like to dip my deep-fried dill pickle chips in Hidden Valley Ranch dressing, whereas the hubby prefers ketchup. To each his own, I say.
Deep-fried pickles on the left. Okra on the right.
Deep-Fried Dill Pickle Chips
The flavor of a deep-fried dill pickle chips is somewhat like fried green tomatoes. Both are salty, tangy, and crunchy. Dipped in your choice of dressing, either snack is delicious. I like to dip mine in Hidden Valley Ranch dressing, whereas the hubby prefers ketchup. To each his own, I say.
Homemade Pickles
You can make your own pickle chips by slicing your cucumbers crossways and putting Mrs. Wages Dill Pickle brine on them in a jar. A couple of days later, you can use your own pickles to make deep-fried pickles.
The hubby cross-cut our pickles with a ripple cutter. It was time-consuming, but they seem to be firmer. He cut them approximately 3/8 inch thick. He placed the cut cucumber slices in the jars, and I mixed up the brine mix and poured it into the jars and sealed them using a water bath canner for 10 minutes.
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I can visualize the pickle shelf in our Walmart store, and there is probably a thick-cut pickle waiting for you to deep fry if you would rather purchase store-bought pickle chips.
Cook Time
| Prep time | Cook time | Ready in | Yields |
|---|---|---|---|
15 min | 2 min | 17 min | 2 servings |
Ingredients
- 20 pickles
- 4 eggs, beaten
- 1 cup Fryin' Magic
- 1 gallon canola oil
Instructions
- Heat deep fryer to 400 degrees.
- Drain pickles. In a bowl, break the eggs and beat until mixed. In a second bowl, have Fryin' Magic ready to dip egged pickles. Have a plate ready to hold coated pickles until ready to deep fry.
- Place a plateful of coated pickles in the deep fryer. Deep-fry for at least 2 minutes until coating is a golden rust color. The internal temperature should be at least 165 degrees. Cool on paper towels and eat with your choice of dipping, sauce, or simply eat plain!
Photo Guide
© 2019 Char Milbrett
