Fried pickles are one of the few southern staples that I absolutely love. Yes, I said one of the few! Now I may lose my southern card for writing this, but I’m not a fan of barbeque, pecan pie or pralines, moon pies, mountain dew, etc. Fried foods are something I usually stay away from, but every now and then I like to indulge in some fried pickles. The Superbowl is a great reason to indulge in my opinion.
However, my husband and I like to put our heads together and make healthier versions of our favorite indulgences. The fried pickles were no different. We found some organic pickles that are free of dyes and preservatives. That’s not easy to do! Virtually every brand that makes pickles uses both dyes and nasty preservatives such as sodium benzoate. We were able to find a brand called Woodstock that used organic ingredients and no dyes or synthetic preservatives. Then we used gluten free flour for the batter, and organic oil to fry the pickles in. Even though we’re using better ingredients, this is still an indulgence that should be consumed in moderation.
Now, to the recipe!
- 16 oz bottle of Organic Safflower oil
- 2 cups of Gluten free all-purpose baking mix (we used Mina’s brand)
- ¼ cup corn meal
- ¼ cup organic corn starch
- 1 tbsp Cajun seasoning
- 1 tbsp Tabasco salt
- ¼ cup unsweetened almond milk
- 2 eggs
- 1 whole jar of organic pickles free of dyes and preservatives (we used Woodstock brand)
- Slice the pickles into chips and place on top of a paper towel
- Place another paper towel on top of the pickle slices
- Continue to place additional layers of pickle slices on top of the other pickles with paper towels on the top layer to draw out the moisture. The less moisture in the pickles, the better the batter sticks
- Pour the entire bottle of oil in a fryer and turn on. Our fryer doesn’t have an indicator light, so we had to use a thermometer to make sure the oil was 365 degrees.
- Place the dry ingredients in a medium sized mixing bowl and mix together thoroughly before adding the wet ingredients and mix with a whisk.
- Place the pickles in the batter and make sure each slice is coated
- Once the oil is at 365 degrees, place the battered pickle slices into the fryer
- When the better turns golden brown, remove from the fryer with a skimmer or similar utensil
- Place the pickles on top of a paper towel to let any excess oil drain off
- Serve and enjoy
- Bonus tip: these are wonderful dipped in guacamole made with extra lime juice! We discovered this by accident when I decided to try it and it was better than ranch dressing in my opinion.
You may notice from the picture, but this batter is fairly thick. This makes me happy because it reminds me of fish fry batter, which is one other southern tradition I LOVE. We even had some small pieces of crunchy batter on their own that I was able to snack on while waiting for the pickles to cool. You would never guess the batter is gluten free – it didn’t taste any different to me. If you’ve never had fried pickles, you really should try them! On a cheat day, of course, but still you should try them. The tanginess of the pickles pairs well with the slight spiciness of the batter. Add in the guacamole with extra lime and you have an amazing game-day pairing. Not only was it really tasty, it wasn’t super labor-intensive, and the clean-up was fairly simple.
If you decide to make these gluten free fried pickles, please let me know what you think. Thanks for taking the time to read!