Fried Pickles Recipe



Fried Pickles are tangy dill pickles dipped in a smooth flavorful batter and fried till crispy golden brown. A sure fire winner for any appetizer or snack time!

Serve these little golden nuggets before any meal, such as this Philly Cheese Steak Sloppy Joe, Copycat Chick-Fil-A Sandwich, or this The Best Burger (And Secret Sauce Recipe.) which you can double as a dipping sauce.

Fried pickles on a black plate with dipping sauce.

Homemade Fried Pickles

Fried pickles are so easy and taste SO GOOD, you’ll want to make these everyday. The lightness of the coating crisps up perfectly as it surrounds tangy zippy dill pickles. They are a favorite among just about everyone. They’ll go quickly so stock up on your jars of pickles. You’ll be getting lots of demands for these.

These crispy little devils will take you back to those summer nights at the County Fair, or that time your were blown away when you had them at your favorite restaurant. Either way the indulgent combination of texture and flavor will make you want more. Whether you’ve never had them or your itching to go down memory lane these quick mouth popping appetizers will have you shouting for joy. They are just that good, and that easy and that quick!

Deep Fried Pickle Ingredients:

  • Oil: You can vegetable, or canola oil, but Peanut oil is best.
  • Dill pickle Slices: Buy a jar of pre-sliced pickles for quick prep.
  • Flour: Try using self- rising flour for a lighter consistency.
  • Cornstarch: Makes the outsides crispy good.
  • Paprika: For a smokey flavor try smoked paprika.
  • Onion Powder: Adds flavor.
  • Garlic Powder: Important for that punch.
  • Milk: Try using buttermilk for a thicker coating.
  • Fry Sauce:  My famous fry sauce is easy to make or store bought, either will do.

How do you Make Fried Pickles From Scratch?

These fried pickles are easy to make and so fun to have with family and friends.

  1. Heat: In a medium sauce pan heat 1/2 inch of oil on medium high heat.
  2. Drain: Strain the pickles then pat dry with paper towels.
  3. Whisk: In a medium bowl whisk all the dry ingredients together. Slowly add in the milk stirring till no lumps remain.
  4. Dip: Dredge each pickle in the batter and  add to the hot oil.
  5. Fry: Fry for 2-3 minutes or till golden and crispy. Remove with a slotted spoon and put on a paper towel. Serve immediately.

The process of frying pickles in four photos.

Tips and Variations for the Perfect Crispy Fried Pickle:

This recipe is like a blank slate, it’s so easy to change up and mix up you’ll be making these over and over again to see how many ways you can try them.

  • Pickles: You can use any type of pickle, rounds, slices, halves, sandwich slices etc. Try using pickle spears for that fry look. You can cut your own, remember to keep them the same size and no bigger than 1/4 of an inch, they’ll be too big. You can use sweet pickles too, however, it just won’t have the salty tang of the dill.
  • Dry: The most important step is to dry your pickles completely. This allows the batter to stick better and there will be less spattering when frying them.
  • Air Fry: Yes you can use an Air Fryer for these. Preheat to 425, place in a single layer and cook for 7-10 minutes. Flip and cook an additional 7-10 minutes till golden and crispy.
  • Fry: Keep your oil temperature the same, use a thermometer to know when it gets to temp and then allow for the oil to return to the right temperature between batches. If the oil is too cool, you’ll end up with soggy batter instead of crispy golden nuggets.
  • Batter: You can use any variety of spices you’d like in your batter, try adding heat with some cayenne pepper or chili powder. Use Italian seasoning or BBQ seasoning to add variety. You can use a ranch powder or your favorite spice combination to spice it up.
  • Sauce: Fry sauce is typically served with fried pickles, but we also love using Ranch. Try Blue Cheese, a Chipotle Sauce or your favorite Hot sauce. Possibilities are endless.

How to Store Leftovers and Reheat:

Fried pickles were invented in the Deep South in the 1960’s, so they have been around for awhile. If you want to keep your leftovers around use these tips:

  • Fridge: Before storing make sure as much oil is drained as possible. Store in an airtight container or tightly covered on top of and separated by paper towels to help them from getting soggy.  Make sure they are completely cooled before putting in the fridge for up to 3 days.
  • Reheat: The best way to bring back that nice crispy texture is warm them up in your oven. Place on a cookie sheet and broil for 1-2 minutes. Watch closely so they don’t burn.

Fried pickle being dipped in a sauce dip with other fried pickles on the side.

More Amazing Appetizers:

Print

Fried Pickles Recipe

Fried Pickles are tangy dill pickles dipped in a smooth flavorful batter and fried till crispy golden brown. A sure fire winner for any appetizer or snack time!
Course Appetizer, Side Dish, Snack
Cuisine American
Keyword fried pickles, fried pickles recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6 People
Calories 119kcal
Author Alyssa Rivers

Ingredients

  • oil for frying
  • 1 16 ounce jar dill pickle slices
  • 1 cup flour
  • 2 Tablespoons cornstarch
  • 1 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 1/4 cup milk
  • Fry sauce for dipping optional

Instructions

  • In a medium saucepan add the oil 1/2 inch up the sides and heat to medium high heat. Drain the pickles and pat dry with a paper towel.
  • In a medium size bowl whisk the flour, cornstarch, paprika, onion powder, and garlic powder. Pour in the milk and stir until lumps are out of the batter and smooth.
  • Dip each pickle into the batter and add to the hot oil. Fry for 2-3 minutes or until golden and crispy. Remove with a slotted spoon and put on a paper towel. Serve with favorite dipping sauce.

Nutrition

Calories: 119kcal | Carbohydrates: 21g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 23mg | Potassium: 97mg | Fiber: 1g | Sugar: 3g | Vitamin A: 247IU | Calcium: 61mg | Iron: 1mg

 

 



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