Sourdough Fried Pickles
These Sourdough Fried Pickles are the perfect fusion of crispy, tangy, and savory flavors. Using sourdough starter discard gives them a light, crunchy coating with a hint of tang, the ideal snack or appetizer for any gathering. Paired with ranch or spicy mayo, they’re an irresistible twist on a southern classic.
Ingredients
- 1 jar dill pickle slices drained
- 1 cup sourdough starter discard
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon onion powder
- ½ teaspoon salt
- 1 cup all-purpose flour
- ½ cup cold sparkling water
- Vegetable oil for frying
Instructions
- In a large bowl, whisk together sourdough starter discard, garlic powder, paprika, onion powder, and salt.
- Let the batter rest for 5–10 minutes to allow flavors to blend.
- Add flour, then slowly pour in cold sparkling water, stirring until smooth and light.
- Heat vegetable oil in a frying pan over medium-high heat to 350°F (175°C).
- Dip pickle slices into the batter, ensuring full coverage, and shake off excess.
- Fry pickles in small batches until golden and crisp, about 2–3 minutes per side.
- Remove with a slotted spoon and drain on paper towels.
- Sprinkle lightly with salt and let rest for a few minutes.
- Serve warm with dipping sauce such as ranch, spicy mayo, or honey mustard.
Notes
Nutritional Info (per serving)
- Calories: 210
- Fat: 14g
- Carbs: 18g
- Protein: 3g
- Sodium: 680mg
