Fried pickles are a fun and crunchy snack that everyone loves! These tangy pickle slices are coated in a crispy batter and fried to perfection. You’ll want to eat them warm!
They make a great appetizer for parties or movie nights. Honestly, I can’t resist dipping them in ranch dressing. It’s like a taste explosion in your mouth! 😋
Key Ingredients & Substitutions
Dill Pickle Slices: These are the stars of the dish! You can use whole pickles, just slice them yourself. For a twist, try bread and butter pickles for a sweeter flavor!
All-Purpose Flour: This is essential for the initial coating. If you’re gluten-free, cornstarch or a gluten-free flour blend works well too!
Cornmeal or Breadcrumbs: For an extra crunch, cornmeal is my favorite! But if you don’t have it, plain or seasoned breadcrumbs will do just fine.
Cayenne Pepper: This adds a little heat. If you prefer milder flavors, just skip it or use a dash of black pepper instead!
How Do I Achieve the Perfect Crunch?
Getting that golden and crispy outer layer is key to great fried pickles. Here’s how you can nail it:
- Ensure your pickles are dry. This helps the batter stick!
- Coat them properly: flour, egg wash, then cornmeal or breadcrumbs. This triple-layer technique creates that crunch.
- Fry in batches. Overcrowding lowers the oil temperature, making them soggy. Fry until golden brown, about 2-3 minutes.
- Use a thermometer or test the oil with a bit of batter. If it sizzles, you’re ready to fry!
Enjoy making these crispy fried pickles, perfect for snacking or sharing!
How to Make Fried Pickles
Ingredients You’ll Need:
- 1 jar (16 oz) dill pickle slices, drained and patted dry
- 1 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp cayenne pepper (optional for a little heat)
- 2 large eggs
- 1/4 cup milk
- 1 1/2 cups cornmeal or breadcrumbs (for extra crispiness)
- Vegetable oil, for frying
- Ranch dressing or your favorite dipping sauce, for serving
How Much Time Will You Need?
This recipe will take about 20 minutes in total. You’ll need about 10 minutes for prep and another 10 minutes for frying. Perfect for a quick snack or appetizer that’s sure to impress!
Step-by-Step Instructions:
1. Prepare the Pickles:
Begin by draining the pickle slices well. Pat them dry with paper towels to remove excess moisture; this helps the batter stick better.
2. Make the Coating:
In a shallow bowl, mix together the flour, garlic powder, paprika, salt, black pepper, and cayenne pepper if you like a bit of spice. This will be your dry coating. In another bowl, whisk together the eggs and milk to create the egg wash. Then, place the cornmeal or breadcrumbs in a third shallow bowl.
3. Coat the Pickles:
Take each pickle slice and first dip it into the flour mixture, ensuring it’s fully coated. Then, dunk it in the egg wash to help the next layer stick, and finally coat it completely with cornmeal or breadcrumbs. Lay the coated pickles on a tray in a single layer.
4. Heat the Oil:
In a deep skillet or pot, heat about 2 inches of vegetable oil over medium-high heat. If you have a thermometer, aim for 350°F (175°C). You can also drop a bit of batter into the oil to test; if it sizzles, you’re ready to fry!
5. Fry the Pickles:
Carefully add the pickles to the hot oil in small batches. Make sure not to overcrowd the pan as this can lower the oil temperature. Fry for about 2-3 minutes, or until they turn golden brown and crispy.
6. Drain and Serve:
Using a slotted spoon, carefully remove the fried pickles and place them on a paper towel-lined plate to drain excess oil. Serve them hot with ranch dressing or your favorite dipping sauce.
Enjoy your crunchy, tangy fried pickles! They’re sure to be a hit!
Can I Use Whole Pickles Instead of Slices?
Absolutely! You can cut whole pickles into slices or spears. Just keep in mind that cooking times might slightly vary, so monitor them while frying until they’re golden and crispy.
How Can I Make This Recipe Gluten-Free?
No problem! Substitute the all-purpose flour with a gluten-free flour blend and use gluten-free breadcrumbs instead of cornmeal or regular breadcrumbs. They’ll still turn out deliciously crunchy!
Can I Prepare the Pickles Ahead of Time?
Yes! You can coat the pickles in advance and store them in the refrigerator for up to an hour before frying. Just remember to let them come to room temperature before frying for the best results!
What’s the Best Way to Store Leftover Fried Pickles?
If you have leftovers, store them in an airtight container in the fridge for up to 3 days. To reheat, place them in an oven or air fryer at 350°F (175°C) for about 10 minutes to regain their crispiness. Avoid the microwave if possible, as they tend to get soggy.
