Print

Hot Fried Pickle Spirals Recipe

Print Recipe

★★★★★

4.4 from 61 reviews

Crispy, tangy, and spicy Hot Fried Pickle Spirals are a fun and addictive appetizer or snack. Thinly spiral-cut dill pickles are coated in a crunchy tortilla chip crust infused with hot sauce, then deep-fried until golden and delicious. Served with cool ranch dressing for dipping, these flavorful spirals deliver an exciting twist on classic fried pickles.

Ingredients

Scale

Pickle Spirals

  • 4 whole dill pickles
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

Coating

  • 1/2 cup all-purpose flour
  • 1 large egg, lightly beaten
  • 1 cup crushed thick tortilla chips

Frying and Serving

  • Vegetable oil, for frying (about 1 inch depth)
  • 2 tablespoons hot sauce (such as Cholula), plus more for drizzling
  • Ranch dressing, for serving

Instructions

  1. Prepare the pickles: Pat the pickles dry thoroughly using paper towels to remove excess moisture. Insert a skewer or chopstick lengthwise through the center of each pickle to stabilize them for cutting. Holding a sharp knife at a 90-degree angle, cut crosswise into the pickle, slowly rotating the skewer to create a spiral cut all along the length of the pickle.
  2. Set up coating stations: Spread the flour on one plate, pour the beaten egg on a second plate, and mix the crushed tortilla chips with 2 tablespoons of hot sauce on a third plate to coat evenly.
  3. Coat the pickle spirals: Take one pickle spiral at a time and lightly dust it with flour, ensuring coverage inside the spiral crevices. Next, dip and roll it in the beaten egg, making sure the egg reaches all spiral layers. Finally, dredge the pickle thoroughly in the spicy tortilla chip mixture, pressing gently with your fingers to adhere the coating well.
  4. Heat oil and fry: In a large, deep-sided skillet, pour vegetable oil to about 1 inch depth and heat over medium until it starts to bubble gently. Fry the coated pickle spirals in batches, turning occasionally, for about 2 minutes per pickle or until they develop a crispy golden-brown crust.
  5. Drain and serve: Remove fried pickles using tongs and place them on a paper towel-lined plate to drain excess oil. Drizzle additional hot sauce on top before serving. Serve the hot fried pickle spirals warm with ranch dressing on the side for dipping.

Notes

  • Ensure pickles are well dried before coating to help the batter adhere better and prevent sogginess.
  • Use a sharp knife and rotate the skewer slowly to make clean and even spirals.
  • Crushing thick tortilla chips rather than using crumbs adds extra crunch and flavor.
  • If you prefer less heat, reduce the amount of hot sauce mixed with the chips or use a milder variety.
  • Maintain oil temperature in the medium heat range to avoid greasy pickles or burnt coating.

Keywords: fried pickles, hot fried pickles, pickle spirals, crispy fried pickles, spicy appetizer, snack recipe

Find it online: https://thefoodrecipe.com/hot-fried-pickle-spirals-recipe/