What I love most about this recipe is how quick and easy it is. Honestly, on those crazy weeknights when you’re staring into the fridge wondering what to make, fried pickles are a lifesaver. They’re also surprisingly affordable – a jar of pickles and a few pantry staples, and you’re good to go.
Trust me, once you try this recipe, you’ll never buy store-bought fried pickles again. They’re just not the same as the homemade version, fresh out of the fryer. So grab your apron, and let’s get started!
What You’ll Need
Alright, let’s gather our ingredients. Here’s what you’ll need for the best fried pickles ever:
- 1 (24 ounce) jar dill pickle slices: I always use dill pickle slices, but you can use spears if you prefer. Just make sure they’re good quality pickles – it makes a difference! I’m a big fan of Claussen pickles; they have a nice crunch and a great flavor.
- 1 cup all-purpose flour: Nothing fancy here, just regular all-purpose flour will do the trick. If you want a slightly lighter batter, you can substitute 1/2 cup of the all-purpose flour with cornstarch.
- 1 teaspoon garlic powder: I love garlic, so I’m generous with the garlic powder. Feel free to adjust to your taste.
- 1 teaspoon onion powder: Adds a nice savory depth to the batter.
- 1 teaspoon paprika: For a touch of color and a hint of smokiness.
- 1/2 teaspoon cayenne pepper (optional): If you like a little kick, add a pinch of cayenne pepper. My husband loves it when I add this!
- 1 teaspoon salt: Enhances all the other flavors.
- 1/2 teaspoon black pepper: Freshly ground black pepper is always best, in my opinion.
- 1 cup milk: I use regular milk, but you can substitute with buttermilk for an even tangier flavor.
- 1 large egg: Helps bind the batter together.
- Vegetable oil, for frying: You’ll need enough oil to fill your pot or deep fryer about 2-3 inches deep. Vegetable oil has a high smoke point, which makes it perfect for frying.
Here’s a little trick my mom taught me: before you start prepping the ingredients, place the pickle slices on a few layers of paper towels. This helps to absorb excess moisture, which will ensure a crispier fried pickle. No one wants a soggy pickle, right?
When it comes to buying spices, I always try to buy in bulk. It’s much more cost-effective, especially if you cook a lot. I store my spices in airtight containers in a cool, dark place to keep them fresh.
As for the vegetable oil, I usually buy the big jug from Costco. It’s a great value, and I always seem to go through it quickly with all the frying I do! Just make sure to store it properly in a cool, dark place away from heat and light.
Let’s delve a bit deeper into selecting the right pickles. The quality of your pickles significantly impacts the final taste of your fried creation. Look for pickles that are firm, crisp, and have a pronounced dill flavor. Avoid pickles that are overly soft or have a murky brine. The better the pickle, the better the fried pickle!
Also, consider experimenting with different types of flour for the batter. While all-purpose flour works perfectly well, using a combination of all-purpose and rice flour can create an even lighter and crispier coating. The rice flour absorbs moisture and helps prevent the batter from becoming soggy during frying. Give it a try and see which flour combination you prefer!
Let’s Cook This Together!
Alright, let’s get to the fun part – frying those pickles! Don’t worry, it’s easier than you think. Just follow these steps, and you’ll be enjoying crispy, tangy fried pickles in no time.
- Prepare the pickles: Take those pickle slices you set aside earlier and pat them dry with paper towels. Really get them dry – this is key to a crispy crust!
- Mix the dry ingredients: In a medium bowl, whisk together the flour, garlic powder, onion powder, paprika, cayenne pepper (if using), salt, and black pepper. Make sure everything is well combined.
- Make the wet batter: In a separate bowl, whisk together the milk and egg until smooth.
- Combine wet and dry: Gradually add the wet ingredients to the dry ingredients, whisking until just combined. Be careful not to overmix – a few lumps are okay.
- Heat the oil: Pour the vegetable oil into a deep pot or deep fryer and heat to 350°F (175°C). I use a candy thermometer to make sure the oil is at the right temperature. If the oil is too hot, the pickles will burn on the outside before they’re cooked through. If it’s not hot enough, they’ll be greasy.
- Coat the pickles: Dip each pickle slice into the batter, making sure it’s fully coated. Let the excess batter drip off before placing it in the hot oil.
- Fry the pickles: Carefully place the battered pickles into the hot oil, a few at a time, being careful not to overcrowd the pot. Overcrowding will lower the oil temperature and result in soggy pickles.
- Cook until golden brown: Fry for about 2-3 minutes per side, or until golden brown and crispy. You’ll know they’re ready when they float to the surface and look nice and golden.
- Drain the pickles: Remove the fried pickles from the oil with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.
- Serve immediately: Serve the fried pickles hot with your favorite dipping sauce. Ranch dressing, blue cheese dressing, or even a spicy mayo are all great choices.
Here’s a little tip I learned the hard way: don’t try to fry too many pickles at once. It’s better to fry them in small batches to maintain the oil temperature and ensure even cooking. In my kitchen, this usually takes me about 15-20 minutes from start to finish.
While the oil is heating up, I like to get my dipping sauce ready and set the table. That way, everything is ready to go when the pickles are done.
If you find that your batter is too thick, you can add a tablespoon or two of milk to thin it out. If it’s too thin, add a tablespoon of flour at a time until you reach the desired consistency.
And don’t worry if your first few pickles aren’t perfect. It takes a little practice to get the hang of it. Just keep frying, and you’ll be a fried pickle pro in no time! For more information about safe food handling practices, you can checkout FDA Recommendations for Safe Food Handling.
Another crucial aspect of perfect fried pickles is maintaining the right oil temperature. Using a candy thermometer is essential, but you should also monitor the oil as you add the pickles. Adding too many pickles at once can drastically lower the oil temperature, leading to greasy, undercooked pickles. If you notice the temperature dropping, wait for it to recover before adding more pickles.
Experiment with different types of oil to find your favorite. While vegetable oil is a great all-purpose option, peanut oil can add a subtle nutty flavor, and canola oil is another affordable and neutral choice. Each oil has a slightly different smoke point and flavor profile, so it’s worth exploring to see which one you prefer for frying pickles.
How I Love to Serve This
Oh my goodness, where do I even begin? Fried pickles are such a versatile snack! My family has so many ways we love to enjoy them.
The kids absolutely adore it when I make a big batch of fried pickles for movie night. I usually serve them with a variety of dipping sauces – ranch dressing is always a hit, but they also love honey mustard and BBQ sauce. I even get fancy sometimes and whip up a batch of my Homemade Caesar Dressing Recipe, which is surprisingly delicious with fried pickles!
For backyard barbecues, fried pickles are always a crowd-pleaser. I like to serve them as an appetizer alongside some other classic barbecue fare, like burgers, hot dogs, and potato salad. My friends always ask for the recipe when I make them – they can’t believe how easy they are to make at home.
If you have any leftover fried pickles (which is rare in my house!), they’re surprisingly good cold. I like to chop them up and add them to salads or sandwiches for a little extra flavor and crunch.
During the summer, I sometimes make a seasonal variation with fresh dill and garlic. I chop up a handful of fresh dill and mince a clove of garlic and add them to the batter. It gives the fried pickles a bright, fresh flavor that’s perfect for warm weather.
I also love to serve fried pickles with a spicy dipping sauce, especially during the colder months. I’ll mix together some mayo, sriracha, and a squeeze of lime juice for a quick and easy dipping sauce that has a nice kick.
And if you’re looking for a fun and festive appetizer for a party, try serving fried pickles in mini mason jars with a dollop of dipping sauce on top. They look so cute and are easy for guests to grab and enjoy.
Consider making a platter of various dipping sauces to cater to everyone’s preferences. In addition to the classics like ranch and honey mustard, offer some unique options like a dill aioli, a spicy chipotle mayo, or even a sweet and tangy pineapple salsa. A variety of sauces can elevate the fried pickle experience and keep your guests coming back for more.
If you’re feeling adventurous, try adding some cheese to your fried pickles. After frying, sprinkle some grated Parmesan cheese or crumbled blue cheese over the hot pickles. The cheese will melt slightly and add a savory, salty dimension to the snack. It’s a simple yet delicious way to take your fried pickles to the next level.
Questions I Get Asked All the Time
Oh, I’m so glad you asked! I get asked about fried pickles all the time. Here are some of the most common questions I receive from friends, family, and blog readers:
- “Can I use pickle spears instead of slices?” Absolutely! Pickle spears work just as well as slices. Just make sure to adjust the frying time accordingly, as the spears will take a little longer to cook through. I personally prefer slices because they’re easier to eat, but spears are a fun alternative.
- “What kind of oil is best for frying?” I always use vegetable oil because it has a high smoke point and a neutral flavor. But you can also use canola oil, peanut oil, or even coconut oil. Just make sure the oil has a high smoke point so it doesn’t burn. You can find more information about frying foods at The Science Behind Frying Foods.
- “My fried pickles are always soggy. What am I doing wrong?” Oh, I’ve been there! Soggy fried pickles are the worst. The most common culprit is not drying the pickles thoroughly before frying. Make sure to pat them dry with paper towels to remove excess moisture. Also, make sure your oil is hot enough and don’t overcrowd the pot.
- “Can I make the batter ahead of time?” Yes, you can make the batter ahead of time, but I recommend using it within a few hours. If it sits for too long, it can get a little thick. Just give it a good whisk before using it.
- “Can I bake the pickles instead of frying them?” While you can bake them, they won’t be quite as crispy as fried pickles. If you want to try baking them, preheat your oven to 400°F (200°C) and bake for about 15-20 minutes, flipping halfway through.
- “My batter keeps falling off the pickles. What’s the secret to getting it to stick?” This is a common problem! The key is to make sure the pickles are dry and the batter is thick enough to adhere to them. You can also try dredging the pickles in flour before dipping them in the batter. This will help the batter stick better.
- “Can I freeze fried pickles?” I don’t recommend freezing fried pickles. They tend to get soggy when thawed. They’re best enjoyed fresh out of the fryer.
- “Can I use an air fryer?” Yes, you can! Preheat your air fryer to 400°F (200°C). Place the battered pickles in the air fryer basket in a single layer, being careful not to overcrowd them. Cook for about 8-10 minutes, flipping halfway through, until golden brown and crispy.
Consider adding a binding agent to your batter to help it adhere better to the pickles. A tablespoon of cornstarch or potato starch can work wonders in creating a stickier batter. These starches help to create a smoother, more cohesive batter that clings to the pickles during frying.
If you’re looking for a healthier alternative to frying, try baking the pickles with a light coating of panko breadcrumbs. Panko breadcrumbs provide a satisfying crunch without the added oil. Simply toss the pickles in a mixture of panko, spices, and a little bit of olive oil, then bake until golden brown. It’s a great way to enjoy the flavor of fried pickles without the guilt.
My Final Thoughts
Fried pickles are more than just a snack to me; they’re a reminder of fun times, family gatherings, and those little moments of joy that make life so special. Every time I make them, I think back to that little county fair and the first time I tasted that salty, vinegary goodness.
My Pro Tips:
- Don’t skip the drying step: Patting the pickle slices dry is crucial for achieving that perfect crispy crust.
- Use a thermometer: Invest in a good candy thermometer to ensure your oil is at the right temperature.
- Fry in small batches: Avoid overcrowding the pot to maintain the oil temperature and prevent soggy pickles.
Here are a few variations I’ve tried with my family over the years:
- Spicy Fried Pickles: Add a pinch of cayenne pepper to the batter for a little kick. My husband loves this version!
- Dill Pickle Fries: Cut the pickles into fries instead of slices for a fun twist. The kids love these!
- Sweet and Spicy Fried Pickles: Serve the fried pickles with a honey-sriracha dipping sauce for a sweet and spicy flavor combination.
I’d love to hear how you make this Easy Homemade Strawberry Pie your own! Do you have any secret ingredients or special techniques? Share them in the comments below!
I hope you enjoy making these fried pickles as much as I do. They’re the perfect snack for any occasion and are sure to be a hit with your family and friends. Happy cooking! You can also try out my recipe for Easy Homemade Strawberry Pie
PrintCrispy Fried Pickles at Home
These tips will help you achieve the perfect crispy fried pickles every time! Whether you’re serving them as an appetizer or a tasty snack, these golden-brown, tangy treats are sure to be a hit.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Frying
- Cuisine: American
Ingredients
- 1 jar of dill pickle chips, drained
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 cup milk
- 1 egg
- 1 cup breadcrumbs
- Vegetable oil, for frying
Instructions
- In a bowl, mix together flour, salt, pepper, garlic powder, and paprika.
- In another bowl, whisk together milk and egg.
- Place breadcrumbs in a separate bowl.
- Dip each pickle chip in the flour mixture, then the milk mixture, and finally coat with breadcrumbs.
- Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
- Carefully drop the breaded pickle chips into the hot oil, working in batches to avoid overcrowding.
- Fry for 2-3 minutes, or until golden brown and crispy.
- Remove the fried pickles with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
- Serve immediately with your favorite dipping sauce.
Notes
For extra flavor, try adding a pinch of cayenne pepper to the flour mixture. Make sure to fully drain the pickles before breading to prevent soggy fried pickles.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 1200mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg
Keywords: fried, pickles, appetizer, crispy