Fried Pickle Chips with Dill Pickle Aioli
- 25 Mar, 2024
- Posted by: Julia Heffelfinger
Fried Pickle Chips with Dill Pickle Aioli
Rated 5.0 stars by 1 users
Category
Servings
4-6
This recipe is for the dill pickle lovers out there! These super-crispy, cornmeal-crusted pickle chips are the perfect dunker for our Dill Pickle Aioli. Pro-tip: for crunchy, golden-brown fried pickles, be sure to dry them thoroughly with paper towels before breading. Pickles live in liquid, so any excess moisture will water down the buttermilk and make it harder for the breading to stick to the pickles.
Ingredients
Canola oil, for frying
- 1 cup full-fat buttermilk
- 1 teaspoon black pepper
- 1 cup finely ground cornmeal
- ⅓ cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- ¼ teaspoon teaspoon cayenne pepper
- Kosher salt
- One 16-ounce jar dill pickle chips, preferably Grillo’s brand
- Terrapin Ridge Farms Dill Pickle Aioli, for serving
- Fresh dill sprigs and lemon wedges, for garnish
Directions
- Heat 1-inch of oil in a large cast iron skillet or Dutch oven over medium-high heat until it reaches 375°F.
- Meanwhile, in a shallow bowl, whisk the buttermilk with the black pepper. In a separate shallow bowl, whisk the cornmeal with the flour, garlic powder, onion powder, paprika, cayenne and 1 teaspoon of kosher salt.
- Drain the pickles and thoroughly dry with paper towels. Line a large rimmed baking sheet with parchment paper. Toss the pickles in the buttermilk mixture. Working in batches and using a slotted spoon, transfer the pickles to the cornmeal mixture, letting any excess liquid drip back into the buttermilk bowl. Dredge the pickles in the cornmeal mixture, pressing on the pickles to help the breading adhere. Transfer the breaded pickles to the prepared baking sheet.
- Working in batches, fry the pickles until golden brown and crisp, 1 to 2 minutes. Transfer to a paper towel-lined plate to drain. Season with kosher salt.
- Transfer the pickle chips to a serving plate and drizzle with the Dill Pickle Aioli, if desired. Garnish with fresh dill and lemon wedges. Serve right away with more aioli for dipping.
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