Frickled Pickles Recipe

Name: Frickled Pickles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 egg; 1/2 cup buttermilk; 2 cups flour; sea salt; pepper; 2 teaspoons cumin; 2 tablespoons onion powder; 1 tablespoon garlic powder; chili powder; peanut oil; 1 (16 ounce) jar dill pickle slices (well drained); 1/4 cup tomato soup mix; ranch dressing, for dipping

Servings: persons

1 egg
1/2 cup buttermilk
2 cups flour
sea salt
pepper
2 teaspoons cumin
2 tablespoons onion powder
1 tablespoon garlic powder
chili powder
peanut oil
1 (16 ounce) jar dill pickle slices (well drained)
1/4 cup tomato soup mix
ranch dressing, for dipping

1
Mix together egg and buttermilk; whisk well; this is your wet station.
2
Mix flour, sea salt, pepper, cumin, onion powder, garlic powder and chili powder in a ziploc bag; this is your dry station.
3
Heat peanut oil to about 350 degrees Fahrenheit.
4
Dip pickles into egg and buttermilk mixture.
5
Place pickles into the flour mixture in the bag.
6
Shake until well coated.
7
Fry in hot oil until golden brown and crispy.
8
Drain on paper towels to soak up grease.
9
I serve these with Ranch dressing to dip.

478

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 egg, 1/2 cup buttermilk, 2 cups flour, sea salt, and more.

Yes, Frickled Pickles falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Frickled Pickles

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