Fried pickles are an American staple and if you know me well, yes, I am going to play with this recipe! Nothing crazy, just adding adobo for a Latin flair and a bit of paprika to give it a lil kick.
I made these with Claussen Dill Pickles. These are in your grocery store’s refrigerated section and I prefer them because they have plenty of crunch and loaded with a balanced vinegary kick and a good dose of spice. If you haven’t tried them, I highly recommend you give them a try.
I am sharing this recipe today because I made Pickle Brined Air Fryer Chicken Wings (Latin Style) right before and having used all the pickle juice for 3 jars, I ended up with a ton of pickles. What better way to use them than to fry them? I hope you enjoy this quick and easy recipe!
What sauce can I serve Fried Pickles with?
There are many different sauces that work well with fried pickles. Some great options include southwest ranch, spicy mayo, my husband had these with mustard and even had a few with ketchup. So the options are endless.
Adobo Fried Pickles
- 1 20 oz jar Claussen Dill Pickle I prefer the chips
- 2 cups flour
- 1 tbsp adobo
- 1/2 tsp paprika
- 1 1/2 cup milk
- oil for frying Corn/Canola/Vegetable
- Remove pickles from jar and save the juice for another recipe like my pickle brined wings.
- In a bowl or plate, mix flour, adobo and paprika.
- In another bowl, mix egg and milk. Whisk well. It will be super loose.
- Add oil to skillet and heat to medium-high.
- Dip a batch of the sliced pickles in the milk batter and then dredge into the flour mixture until coated. Set aside on to a plate. These pickles will be very lightly battered.
- Fry until golden.