← Nouns Cooking · American

Ingredients

• 450 g dill pickle slices (chips), drained and patted very dry
• 90 g Plain (all-purpose) flour
• 1 tsp Cajun or Creole seasoning
• ½ tsp Garlic powder
• ½ tsp Paprika
• 120 ml Buttermilk
• 1 Eggs
• 1 l vegetable oil, for frying
• 4 tbsp ranch dressing or mayo, to serve (optional)

Method

1. Spread the pickle slices on kitchen paper and pat the tops dry too. The drier they are, the better the coating sticks.
2. Mix the flour, Cajun seasoning, garlic powder and paprika in one bowl, and whisk the buttermilk and egg in another.
3. Heat 5 cm of oil in a deep pan to 180°C (350°F).
4. Toss a handful of pickles in the flour, dip them in the buttermilk, then back into the flour for a craggy coat.
5. Fry in batches for 2–3 min, until golden and crisp. Drain on a rack and serve straight away with ranch or mayo.

Tips

• Crinkle-cut pickle chips hold the batter best.
• Keep finished batches warm on a rack in a low oven (120°C, 100°C fan, 250°F) while you fry the rest.

Sources

Written in our own words after cross-checking these recipes:

Jo Cooks The Modern Proper