Fried pickles are crispy and tangy, making them a fun snack or appetizer! They’re coated in a light, crunchy batter that keeps the delicious pickle flavor inside.
There’s something about that crunch when you take a bite that gets me every time! Serve them with your favorite dip, and watch them disappear in minutes! 😄
I love making fried pickles for parties or just when I’m craving something different. They’re super easy to whip up and always a hit with friends and family!
Key Ingredients & Substitutions
Dill Pickles: Fresh dill pickles are best for this recipe. If you’re in a pinch, you can use bread and butter pickles for a sweeter flavor or spicy pickles for a kick!
All-Purpose Flour: While all-purpose flour is great for the batter, you can substitute with gluten-free flour blends if you want to keep it gluten-free.
Cornmeal: I love using cornmeal for crunch! However, if you don’t have it handy, crushed cornflakes or breadcrumbs work well too for that crispy outer layer.
Cayenne Pepper: This ingredient adds heat, but feel free to leave it out if you prefer milder flavors. Paprika or a dash of hot sauce in the dipping sauce can also work for some spice!
How Do You Get the Perfect Crunch?
The secret to perfectly crunchy fried pickles is in the double-breading technique. Here’s how:
- First, make sure your pickle slices are well-drained and patted dry. This prevents excess moisture from making the batter soggy.
- When breading, gently press the cornmeal or crushed cornflakes onto the pickles after dipping them in the egg mixture. This helps the coating stick better.
- Make sure your oil is hot enough (about 350°F) before frying. If the oil is too cool, the pickles will absorb too much oil and get greasy instead of crispy.
Frying in small batches also helps maintain the oil temperature. Enjoy those crunchy bites! 🍽️
How to Make Delicious Fried Pickles!
Ingredients You’ll Need:
For the Pickles:
- 20-25 dill pickle slices (about 1/4 inch thick)
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (optional for a little heat)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs
- 1/4 cup milk
- 1 1/2 cups cornmeal or finely crushed cornflakes
- Vegetable oil, for frying (about 2 inches in a deep pan)
For the Dipping Sauce:
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon lemon juice
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
- Chopped fresh parsley or dill (optional, for garnish)
How Much Time Will You Need?
This recipe takes about 30 minutes to prepare and fry the pickles. You’ll spend about 10 minutes making the dipping sauce and setting up your breading stations. Frying the pickles will take around 10-15 minutes. Perfect for a quick snack or appetizer!
Step-by-Step Instructions:
1. Prepare the Dipping Sauce:
In a small bowl, mix together the mayonnaise, sour cream, lemon juice, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Stir until everything is well combined. Cover and refrigerate while you work on the pickles.
2. Set Up the Breading Stations:
In one shallow bowl, combine the flour, garlic powder, paprika, cayenne pepper (if using), salt, and black pepper. In a second bowl, whisk the eggs and milk together to create a wet mixture. In a third bowl, place the cornmeal or crushed cornflakes for the final coating.
3. Heat the Oil:
In a deep pan or skillet, pour in vegetable oil to a depth of about 2 inches. Heat the oil to 350°F (175°C). You can check if it’s hot enough by dropping a small bit of batter into the oil—it should sizzle and float up!
4. Bread the Pickles:
Make sure your pickle slices are dry by patting them with paper towels. Dredge each slice in the flour mixture, shaking off any excess. Next, dip it into the egg mixture, letting any extra drip off. Finally, coat each slice in the cornmeal or crushed cornflakes and press lightly to help it stick.
5. Fry the Pickles:
Gently place a few breaded pickle slices into the hot oil without overcrowding the pan. Fry them for about 2-3 minutes on each side until they are golden brown and crispy. You want that perfect crunch!
6. Drain the Pickles:
Using a slotted spoon, take the fried pickles out of the oil and let them drain on a plate lined with paper towels. This will soak up any extra oil.
7. Serve:
Arrange your beautiful, crispy fried pickles on a plate or in a basket. Serve them with the dipping sauce on the side for a delightful snack. You can even garnish the sauce with fresh parsley or dill for a pop of color!
8. Enjoy!
These fried pickles are best served warm and crispy. Dive in and enjoy every crunchy, tangy bite!
This recipe yields a delicious snack or appetizer that’s sure to impress! Happy frying!
Can I Use Different Types of Pickles?
Absolutely! While dill pickles are the classic choice, you can use bread and butter pickles for a sweeter taste or spicy pickles if you love some heat. Just keep in mind that they may alter the overall flavor of the dish!
Can I Make These Ahead of Time?
Yes, you can prepare the breading and pickle slices in advance and store them separately in the fridge for a few hours. However, it’s best to fry them just before serving to keep that crispy texture intact!
How Do I Store Leftover Fried Pickles?
Store any leftover fried pickles in an airtight container in the fridge for up to 2 days. To reheat, place them in a single layer on a baking sheet and warm them in a preheated oven at 350°F (175°C) for about 10 minutes to restore their crispiness.
Can I Use a Different Type of Coating?
Sure! If you’re looking for a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend and use gluten-free breadcrumbs or crushed almond flour instead of cornmeal. This will still give you a crunchy finish!
