Deep Fried Pickles

By Nicholo Plaza

Don’t get caught in a pickle next party figuring out to serve your guests


  • 4 Large Bread and Butter or Garlic Dill Pickles, drained and sliced
  • 1 Cup Buttermilk
  • 2 tsp Umé by Flavurlust
  • ½ Cup All Purpose Flour
  • ½ Cup Rice Flour
  • ½ Cup Corn Starch
  • 1 Tsp Onion Powder
  • 2 Whole Eggs
  • Oil for frying
  • Salt to season



  1. Combine the pickles with the buttermilk and Umé by FlavurLust
  2. Mix all the flours and onion powder together
  3. Beat the eggs in a separate bowl
  4. Drain the pickles. Dip the pickle in the flour mixture then into the egg and one more time into the flour mixture. Dust off any excess. Repeat with the rest of the pickles
  5. Heat oil to 350F and try the pickles in batches until crispy and golden. Roughly 3-5 minutes

Serve with more Umé by FlavurLust