Fried pickles are a crunchy and tangy snack that is hard to resist! They are sliced pickles coated in a crisp batter and fried until golden brown.
Every bite gives you a wonderful crunch and a burst of flavor. I love serving them with ranch dressing for dipping—it’s the best part! Give them a try for a fun twist at snack time! 🥒✨
Key Ingredients & Substitutions
Dill Pickles: Classic dill pickles are perfect for this recipe due to their tangy flavor. If you prefer something less sour, try bread and butter pickles instead.
All-Purpose Flour: This creates a great base for the coating. If you’re looking for a gluten-free option, you can swap it with a gluten-free flour blend.
Cornmeal: Adding cornmeal gives the fried pickles extra crunch. You could replace it with crushed cornflakes or breadcrumbs if you’d like a different texture.
Buttermilk: This adds richness and tenderness to the batter. If you don’t have buttermilk, you can mix regular milk with a splash of vinegar or lemon juice to create a similar effect.
How Can I Achieve the Perfect Crispy Coating?
Getting that satisfying crispy outside is key! Here are some tips to get it just right:
- Make sure to drain your pickles well—they should be relatively dry to help the batter stick.
- Coat the pickles thoroughly. Tap off excess batter to avoid clumping while frying.
- Fry in small batches. This keeps the oil temperature stable and ensures even cooking.
- Let the oil get hot enough (about 350°F or 175°C) before adding pickles; a drop of batter should sizzle when ready.
- Double-coating with egg and flour can add extra crunch, so don’t skip this step!
With these tips, you’ll have deliciously crispy fried pickles ready to enjoy in no time!
How to Make Fried Pickles
Ingredients You’ll Need:
For the Pickles:
- 1 cup dill pickle slices (about 10-12 pickles, drained well)
For the Coating:
- 1/2 cup all-purpose flour
- 1/2 cup yellow cornmeal (optional for extra crunch)
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Wet Mixture:
- 1 large egg
- 1/2 cup buttermilk (or milk)
For Frying:
- Vegetable oil, for frying (about 2-3 cups)
For Serving:
- Ranch dressing or your favorite dipping sauce
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation time, and then you’ll spend about 10-15 minutes frying the pickles. After all that, you’ll have a crispy, tangy snack ready to enjoy in less than 30 minutes!
Step-by-Step Instructions:
1. Prepare the Pickles:
First, drain the pickle slices very well on paper towels to soak up any extra moisture. This is really important so the batter sticks nicely when frying. Pat them dry with another paper towel if needed.
2. Make the Coating:
In a shallow bowl, whisk together the flour, cornmeal (if you’re using it), paprika, garlic powder, salt, and black pepper until well blended. This will be the crispy coating for your fried pickles.
3. Prepare the Wet Mixture:
In another bowl, crack the egg and pour in the buttermilk. Whisk these together until they form a smooth mixture. This will help the flour mixture stick to the pickles.
4. Heat the Oil:
In a deep fryer or a heavy-bottomed pot, heat about 2-3 cups of vegetable oil over medium-high heat until it reaches about 350°F (175°C). You can check the temperature with a thermometer, or toss a little bit of the flour mixture into the oil—if it sizzles, it’s ready!
5. Coat the Pickles:
Take each pickle slice and dip it first in the egg mixture, letting any excess drip off. Then dredge it in the flour mixture, making sure that it’s well coated. If you want extra crunch, you can repeat this step for an even thicker coating!
6. Fry the Pickles:
Carefully add the coated pickles into the hot oil in small batches, making sure not to overcrowd the pan. Fry them for about 2-3 minutes or until they are golden brown and crispy.
7. Drain the Fried Pickles:
Once fried, use a slotted spoon to remove the pickles from the oil and transfer them to a plate lined with paper towels to absorb any excess oil.
8. Serve and Enjoy:
Serve the fried pickles hot with ranch dressing or your favorite dipping sauce. Enjoy the crispy, tangy delight of these homemade treats!
Can I Use Whole Pickles Instead of Slices?
Yes, you can, but slicing them makes the frying process easier and allows for a better crispy coating. If you use whole pickles, make sure to adjust the cooking time accordingly to ensure they are heated through.
How Should I Store Leftover Fried Pickles?
Store 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 the oven at 350°F (175°C) until they are heated and crispy again.
Can I Make These Fried Pickles Ahead of Time?
While fried pickles are best enjoyed fresh, you can prepare the coating and the pickles ahead of time. Just store them separately in the fridge until you’re ready to fry them.
What Cooking Oil is Best for Frying?
Vegetable oil is great for frying due to its high smoke point. You can also use canola oil, peanut oil, or any oil suitable for deep frying. Avoid using olive oil as it has a lower smoke point.
