Who doesn’t love onion rings?! The latest craze of course are deep-fried pickles, which deserves equal respect!
This is a family favorite to go with our burgers and our family is divided on which is better, Deep Fried Onion Rings or Deep Fried Dill Pickles...so we just make both using the same batter! It’s up to you whether to just make the pickles or the onions, I am strongly suggesting you do as the Packs do and make both! Our secret ingredients are cornmeal and Old Bay Seasoning! It adds fantastic texture and flavor to our deep-fried pickles and deep-fried onion rings!
*Printable Recipe: Deep Fried Pickles & Onion Rings
1.5 cups buttermilk
Salt & pepper to taste
Approximately 25 dill pickle chips (medium-sized)
1.5 cups flour
1 cup cornmeal
3 teaspoons of Old Bay Seasoning
2 teaspoon of Lawry’s Seasoned Salt
1 large yellow onion (approximately 25 onion rings)
I sprinkled different pics of the plate of deep-fried dill pickles and onion rings within the directions below to help keep you motivated, lol!
Heat deep-fryer to 375 degrees. Mix buttermilk with salt and pepper in a deep bowl. Drop in dill pickle chips, set aside. Slice onion into thin rings, discarding the thicker inner rings. In a larger bowl, combine flour, cornmeal, Old Bay Seasoning and Lawry’s Seasoned Salt. Stir together well. Place wax paper over a plate. Remove pickle chips a few at a time and dredge in the flour mix. Shake off excess. Place on prepared plate. Repeat until all pickle chips have been dredged. Set flour mix aside; do not discard. Place sliced onion rings into the left over buttermilk mix, set aside.
Drop dredged dill pickle chips in the fryer one by one and only a few at a time. Deep fry until golden brown using tongs to move pickles around the oil to ensure the pickles are separated and not clumped together (approximately 1-3 minutes). If your pickles are clumped together, then it is 1 of 2 things: you didn’t drop the dredged pickle chips in one by one or you added too many pickle chips in the deep-fryer at once. This also applies to when you are frying your onion rings. Remove from oil and drain on a plate covered with paper towels. Repeat until all dredged pickles are deep-fried. Allow oil to heat back up to 375 degrees. While waiting, place wax paper over a plate. Remove onion rings from buttermilk a few at a time and dredge in the flour mix. Shake off excess. Place on prepared plate. Repeat until all onion rings have been dredged. Discard excess buttermilk mix and flour mix.
Once oil is heated back to 375 degrees, drop onion rings a few at a time into the deep-fryer. Deep fry until golden brown using tongs to move onion rings around the oil (approximately 1-3 minutes). Remove from oil and drain on a plate covered with paper towels. Repeat until all dredged onions are deep-fried. Deep-fried pickles & onion rings are very hot when first removed from the oil. Allow both to cool down to tolerable temperature before serving or eating. Serve with Ranch dressing for dipping.