Description
Crispy, golden-brown pickle spears infused with a kick of cayenne and a hint of paprika, perfect for any occasion.
Ingredients
Scale
- 1 (24 oz) jar of pickle spears
- 2 cups buttermilk
- 2 eggs
- 2 tsp Louisiana hot sauce
- 2 cups whole wheat flour
- 1 cup all-purpose flour
- 2 tsp salt
- 1 tsp paprika
- 1/4 tsp cayenne pepper
- Oil for frying
- 1/2 cup butter
- 1.5 tbsp cayenne (adjust for heat preference)
- 3/4 tbsp brown sugar
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 tsp paprika
- 1/2 tsp garlic powder
Instructions
- Heat oil for frying in a deep skillet or pot over medium-high heat.
- In a mixing bowl, combine buttermilk, eggs, and hot sauce. Whisk until smooth.
- In a separate bowl, mix whole wheat flour, all-purpose flour, salt, paprika, and cayenne pepper.
- Dip each pickle spear into the buttermilk mixture, then dredge in the flour mixture, ensuring an even coating. Shake off excess flour.
- Carefully place the coated pickle spears into the hot oil. Fry in batches for about 2-3 minutes or until golden brown.
- Remove pickles with a slotted spoon and drain on paper towels.
- For the hot butter sauce, melt butter in a saucepan. Add cayenne, brown sugar, salt, pepper, paprika, and garlic powder. Mix well.
- Drizzle the hot sauce over the fried pickles and serve immediately.
Notes
Use thicker pickle spears for better texture. Adjust the cayenne levels based on your spice preference.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg