Fried Pickle Chips with Dill Yogurt Sauce
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The following recipe and photography was provided by recipe developer and food photographer, Ashley Durand of Plate & Pen.
Fried food and football season go hand-in-hand, which makes these easy fried pickle chips the perfect addition to your game day spread.
Featuring savory dill pickles chips coated in a subtly spicy batter and deep fried until deliciously golden brown, these bite-size fried gems are easy to make and best served with a 5-ingredient Greek yogurt dill sauce.
Why You’ll Love This Recipe
- It features locally made pickle chips. Heinen’s loves to support local businesses and if you stop by their Deli Department, you’ll find an assortment of delicious pickles made by Cleveland’s own Cleveland Pickle. While any dill pickle chip will work for this recipe, we recommend shopping local, especially when supporting your hometown football team.
- They’re easy to make. Since the pickles are premade, all you have to do is whip up the batter and fry them. You can even opt for a store-bought dipping sauce if you don’t have time to make the Greek yogurt dill sauce. Heinen’s has plenty of premade options.
- They pair perfectly with any beverage. Whether you prefer beer, seltzer or a non-alcoholic alternative, like Heinen’s new Mingle Mocktails (available in the mixer aisle), these fried pickles taste delicious with any drink.
Fried Pickle Chips with Dill Yogurt Sauce
Cook time: 10min Prep time: 30min Total time: 40min
Servings: 4 Dozen
Ingredients
For the Fried Pickles
- 2 jars Cleveland Pickle dill pickle chips
- 3/4 cup all-purpose flour
- 3/4 cup water
- Vegetable oil, for frying
- 1 Tbsp. Cajun seasoning
- 1 tsp. Heinen's garlic powder
- 1/2 tsp. black pepper
- 1/4 tsp. Heinen's paprika
- 1 Tbsp. green Tabasco or any hot sauce
For the Greek Yogurt Dill Sauce
- 8 oz. Greek yogurt
- Juice of 1 lemon
- 1 Tbsp. Heinen’s tahini
- 1/4 cup fresh dill, chopped
- 1/2 tsp. black pepper
Instructions
- In a bowl, combine the Greek yogurt, lemon juice, tahini, dill and black pepper. Set aside in the refrigerator.
- Drain the pickle jars of all juice. Line the countertop with paper towels and lay all the pickle chips flat without overlapping. Cut the larger pickle chips in half, if needed
- Use more paper towels to pat dry the tops of the pickle chips. All excess moisture should be removed.
- In a large bowl, combine the flour, Cajun seasoning, garlic powder, black pepper and paprika. Add the water and hot sauce and combine until a thick batter forms.
- Fill a frying pan with 1.5″ of the oil and heat to 375°F.
- Drop 8-10 pickle chips in the batter, ensuring both sides of the pickles are coated.
- Using tongs or a slotted spoon, drop the coated pickle chips into the frying pan one at a time. Fry for 1-2 minutes, or until they are golden brown in color.
- Remove the pickle chips from the oil using tongs or a slotted spoon and transfer them to a paper towel-lined plate.
- Repeat with the remaining pickle chips.
- Serve immediately with the dill yogurt sauce.
