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You are here: Home / Appetizer Recipes / Fried Potato Pickle Pops

Fried Potato Pickle Pops

August 9, 2016 By Jeanine Friesen 17 Comments

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These Fried Potato Pickle Pops, with their creamy mashed potato center, studded with chopped dill pickle, and coated with cornmeal, will wow your friends and family. Tater tots just got topped.

Fried Potato Pickle Pops - These are so good! Creamy mashed potato, chopped dill pickle, coated in cornmeal.

When eating out I seldom get anything that is deep fried. The chances of cross contamination in the deep fryer is just too great. Sometimes you can find a place that only fries french fries, but often restaurants will also fry any other battered or breaded item in that same oil, contaminating it with gluten.

Instead of never having any deep fried foods again (which wouldn’t be a bad thing), I invested in a nice deep fryer for our family. It doesn’t get used that often, more in summer than winter since I do the deep frying outside then, but I think it has earned it’s spot on the shelf. If you’re looking for a deep fryer, I’d personally recommend this one. I’ve had mine for at least 8 years now, and still love it. You can filter and drain your oil into the container in the bottom, you can store that in the fridge until the next time you fry something, and the rest washes up really easily. It also made preparing these Fried Potato Pickle Pops really easy.

This recipe was developed as part of my partnership with the Little Potato Company. All opinions, however, are completely my own.

Fried Potato Pickle Pops - These are so good! Creamy mashed potato, chopped dill pickle, coated in cornmeal.

If you’re looking for a new appetizer or something a little different to prepare when you’re hosting friends to watch “the game” or a movie, I’d definitely recommend you give these a try. 3 ingredients. Seriously. Well, salt & pepper to taste, and oil to fry in, but the Fried Potato Pickle Pops have only 3 ingredients themselves. Two are listed in the title, can you guess the third?

Cornmeal! Simple, plain cornmeal gives these potato bites a nice crispy crust when they are deep fried. For the inside, I simply boiled up some Little Potato Company Creamer potatoes, mashed them (skins and all) with some finely chopped dill pickle, and formed them into little bites. You could make things even easier by rolling them into small balls instead of going for the ‘tater tot’ shape, as long as they are all the same size and small enough to fry up quickly the shape won’t matter.

Fried Potato Pickle Pops

Fried Potato Pickle Pops

Yield: 6 servings
Prep Time: 40 minutes
Cook Time: 5 minutes
Total Time: 45 minutes

These Fried Potato Pickle Pops, with their creamy mashed potato center, studded with chopped dill pickle, and coated with cornmeal, will wow your friends and family. Tater tots just got topped.

Ingredients

  • 1 1/2 lbs (680 g) Blushing Belle Creamer potatoes
  • 3/4 cup (180 ml) finely chopped dill pickles
  • salt and pepper
  • 1 cup (250 ml) gluten free cornmeal plus 1/2 teaspoon salt
  • high temperature oil for frying (peanut, vegetable, canola, etc)
  • salt
  • gluten free Ranch dressing for dipping (optional)

Instructions

  1. Cook the Creamer potatoes according to package directions. Once they are tender, drain, and return to the pot. Mash until smooth.
  2. Stir in the finely chopped dill pickle, and season with salt and pepper.
  3. Place the cornmeal in a small shallow bowl.
  4. While the potatoes are still warm, drop about 1 1/2 tablespoons of the potato mixture into the cornmeal, rolling it around until it is fully coated. Form into a cylinder or ball shape with your hands. Place formed potatoes on a wax paper lined baking sheet. Once you have formed all of the Potato Pickle Pops, refrigerate for at least an hour.
  5. Heat your oil to 375 degrees F (190 degrees F). Working in batches, carefully fry a few of the Potato Pickle Pops at a time. Since I used a larger fryer, I did it in two batches. To prevent any splashed oil, place the Potato Pickle Pops in the oil using a metal slotted spoon.
  6. Let the potatoes fry for about 3-4 minutes, or until they are a nice golden colour on the outside. Remove them from the oil using a metal slotted spoon, and place them on a paper towel lined baking sheet. This will allow any excess oil to be absorbed. You can keep them warm in a 275 degree F (135 degrees C) oven while you fry the rest.
  7. Serve piping hot. We enjoyed ours dipped in Ranch dressing

Did you make this recipe?

Tag @faithfullygf and use the hashtag #faithfullygf . I'd love to see it!

© Jeanine Friesen
Cuisine: American / Category: Appetizer Recipes

Here’s your chance to win your own Creamer potatoes from the Little Potato Company!

They are kind enough to offer up one month of potatoes to one of my readers. To enter, simply leave a comment below telling me your favourite appetizer. Whether it’s chicken wings, nachos, or onion rings, I want to hear about it. You have until midnight (CDT) August 15, 2016 to enter. The winner will be notified via email, so be sure that there is a way for me to contact you, or I will have to pick another winner. Open to residents of the US & Canada. Good luck!

Fried Potato Pickle Pops - These are so good! Creamy mashed potato, chopped dill pickle, coated in cornmeal.

Disclosure: This post may contain affiliate links. If you make a purchase using these links – your cost remains the same, but I earn a small percentage to help pay for more groceries so I can make more recipes. Thank you!

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Filed Under: Appetizer Recipes, Egg-Free, Naturally Dairy-Free, Nut-Free, Side Dishes, Soy-Free, Vegetables, Vegetarian, Xanthan and Guar-Gum Free Tagged With: Appetizer, Little Potato Company, Potatoes

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Comments

  1. Monique Dabney says

    August 9, 2016 at 10:43 am

    Spinach artichoke dip w/warm tortilla chips

    Reply
  2. Jenn Rempel says

    August 9, 2016 at 11:47 am

    Bacon wrapped jalapeño poppers.

    Reply
  3. Roberta Windrum says

    August 9, 2016 at 12:24 pm

    hummus with cucumber spears or bacon wrapped green and yellow beans

    Reply
  4. Sunny Mills says

    August 9, 2016 at 12:42 pm

    Love onion rings and ranch dip….

    Reply
  5. Kimberly Fragomeni says

    August 9, 2016 at 2:01 pm

    Warm brie and crackers!! Yum.

    Reply
  6. Carole Hegg says

    August 9, 2016 at 4:28 pm

    I LOVE CHICKEN WINGS. DO YOU HAVE A RECIPE FOR HARD CHEESE MADE INTO STICKS FOR DEEP FRYING????

    Reply
  7. Debbue says

    August 9, 2016 at 6:58 pm

    Could these be baked at at high temp in the oven instead of deep frying?

    Reply
  8. Theresa Graham says

    August 9, 2016 at 7:31 pm

    Favorite appetizer is Nachos! Love em! Lots 🙂

    Reply
  9. amy guillaume linderman says

    August 9, 2016 at 9:47 pm

    my husband has learned how to make the most amazing chicken wings! cajun ones!! always a treat

    Reply
  10. Katherine MacKinnon says

    August 9, 2016 at 10:07 pm

    Nacho are our favorite, they are so easy to customize. We love potatoes too.

    Reply
  11. Amanda Falicki says

    August 9, 2016 at 10:22 pm

    Chips and GREAT salsa here!

    Reply
  12. Anita Funk says

    August 9, 2016 at 10:40 pm

    Nachos are one of my favourite appetizers.

    Reply
  13. Pat Townsend says

    August 11, 2016 at 9:30 am

    I would have to say that stuffed mushrooms are my favourite appetizer!

    Reply
  14. Tiffany Watts says

    September 6, 2016 at 11:44 pm

    Wow, another clever way to cook fried potatoes with a twist! Looks yummy, I’ll try this on one of our weekend movie nights. Thanks, Jeanine! 🙂

    Reply
  15. Emma Clark says

    March 2, 2017 at 10:13 pm

    I love french fries. You have done same thing in different way that is so innovative. I think you must be foody. Keep sharing your innovative ideas for food.

    Reply
  16. Vickie says

    April 2, 2017 at 9:09 am

    Looks yummy, I’ll try this recipe. Thanks, Jeanine! 🙂

    Reply
  17. Jade Evans says

    June 1, 2017 at 12:17 pm

    Great! I must practice your recipe. No can wait.

    Reply

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