Betty's Super Bowl Deep-Fried Dill Pickle Slices

In this video, Betty demonstrates how to make Deep-Fried Dill Pickle Slices. These are coated with a light tempura batter and deep fried to a golden brown. They are scrumptious with Betty's Dill Pickle Remoulade Sauce.

Ingredients:

24-oz. jar kosher dill pickle slices (or large dill pickles, which you may slice to your desired thickness)
1/2 cup all-purpose flour
1/2 teaspoon garlic powder
1/4 teaspoon ground red pepper
dash of salt
1/2 cup club soda, chilled
peanut oil for deep-frying
Dill Pickle Remoulade Sauce

Drain dill pickles, reserving 1 tablespoon of pickle juice. (If pickles are whole, cut them into slices that are about 3/8-inch thick.) Use paper toweling to remove any excess moisture from the pickle slices. Place 1 ½ to 2 inches of peanut oil in a heavy, medium-sized pot. Heat oil to 370 degrees. Meanwhile, combine 1/2 cup flour, 1/2 teaspoon garlic powder, 1/4 teaspoon ground red pepper, and a dash of salt in a medium-sized mixing bowl. Stir in 1/2 cup chilled club soda and the reserved tablespoon of pickle juice, stirring just until combined. (Mixture will be lumpy, but do not over-blend.) When oil is heated, dip pickle slices, a few at a time, into batter, and shake off any excess batter. Carefully place battered pickle slices into hot oil. Fry in batches, 2 or 2 ½ minutes, until golden brown. Drain on a wire rack over paper toweling. Serve immediately with Dill Pickle Remoulade Sauce. One nice way to serve these is to place a wooden skewer through the middle of about 6 deep-fried pickle slices and place the skewer on a nice serving plate with Dill Pickle Remoulade Sauce alongside. Delish! This is great for a snack on game day. Almost everyone enjoys these! Have a gorgeous day! --Betty 

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[JewleeahhTomato]

Can't wait to try this! Best looking fried picked I've seen!

[bettyskitchen]

@JewleeahhTomato I hope you enjoy the deep-fried pickle slices!

--Betty :)

[THB79]

Was planning on catfish nuggets today and needed something to go with it. Havent made these in awhile, so thanks for the reminder. We call them "frickles".

[bettyskitchen]

@THB79 I hope you enjoy them! Thanks for commenting!

--Betty :)

[FunkyDiscoFrog]

@bettyskitchen dont take this the wrong way: your really pretty your like a middle aged barbie!!

[bettyskitchen]

@FunkyDiscoFrog I'm taking it as a compliment. Thanks!

--Betty :)

[jammingwithmarley]

I made these tonight, I made them with rice flour and soy oil, I want to try cucumbers substituted for pickles though because I think cucumbers are fresher than pickles I guess

[rainepanda]

im gonna use chopsticks to put them in

[ThePinkMyth]

Hi, Betty. These look great. I would like to make them for a party but would prefer to have them already cooked when my guests arrive. Can I reheat these somehow? Thanks

[moses1999]

Thanks for the recipe, you are excellent. I also tried your Cordon Blu Recipe, keep them coming for this NON-COOK!!! Thanks Betty

[InuTheWhite]

I want to make and eat food like that, and still look like that. That's for the How To!

[MsXxXCatXxX]

betty your amazing!! everything you cook looks delicious :)

[haroldwd]

Those little drippings didn't have anything to do with your grease not being hot enough. Its because you held a ladle full of batter and pickles over the pot... a ladle with HOLES in it. It dripped in while you were putting your pickles in. When I make mine, I deliberately dribble some in so we can have extra crunchies with our pickles.

[JeennyFoo8]

has anybody tried this out? how does it taste?[:

[2000newyorkcity]

I think it would be great to use only the pickle juice as the liquid in the batter to give an intense pickle taste to the batter. Also a good idea for a dip to go with this would be a dill pikcle dip. You can make a dill pickle dip using fresh dill or the dry one, sweet relish, sour cream, and a little pickle juice.