Chili-Lime Fried Pickle Spears
Equipment
- Large pot
- Mixing bowls
- Wire rack
Ingredients
- 12 dill pickle spears, patted dry
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tablespoon chili powder, divided
- 1 teaspoon garlic powder
- Zest of 2 limes, divided
- 1 cup buttermilk
- Vegetable oil, for frying
- Salt, to taste
- Lime wedges, for serving
Instructions
- Heat 2 inches of vegetable oil in a large pot over medium-high heat until it reaches 375 degrees F.
- In a shallow bowl, stir together the flour, cornstarch, half the chili powder, garlic powder, and half the lime zest.
- Pour the buttermilk into a second shallow bowl.
- Dip each pickle spear into the buttermilk, then coat it in the flour mixture. Place the coated spears on a plate.
- Fry the spears in batches for 2 to 3 minutes until golden brown, turning once. Remove them with tongs and drain on a wire rack set over a sheet pan.
- While the spears are still hot, sprinkle them with the remaining chili powder, remaining lime zest, and salt to taste.
- Serve right away with lime wedges on the side.
Notes
Pat the pickles very dry before coating so the batter sticks better and stays crisp after frying. If you want a milder flavor, cut the chili powder in half and add a pinch of smoked paprika instead. Leftovers reheat best in a 400 degree F oven for 5 minutes rather than a microwave.
Course: Snack
Cuisine: American
Equipment: Large pot, Mixing bowls, Wire rack
Cuisine: American
Equipment: Large pot, Mixing bowls, Wire rack