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Fried Pickles

Fried Pickles
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Fried Pickles are a crispy, tangy Southern-inspired snack featuring dill pickle slices coated in a seasoned batter and fried to golden perfection. They offer a delightful crunch paired with the zesty flavor of pickles, making them an irresistible appetizer or party treat that’s quick and easy to prepare.

Ingredients

Pickles

  • Dill pickle slices or spears, well drained

Batter Dry Ingredients

  • All-purpose flour (or gluten-free flour for gluten-free option)
  • Salt
  • Black pepper
  • Garlic powder
  • Paprika
  • Optional: Cornmeal or gluten-free breadcrumbs

Batter Wet Ingredients

  • Eggs
  • Milk or buttermilk (or plant-based milk for vegan option)

Frying

  • Vegetable oil or canola oil (neutral oil with high smoke point) for frying

Instructions

  1. Prepare the Pickles: Drain the pickles well, then pat them dry thoroughly with paper towels to remove excess moisture. This ensures the batter adheres better and prevents sogginess during frying.
  2. Make the Batter: In a bowl, whisk together the flour, salt, pepper, garlic powder, paprika, and optionally cornmeal or breadcrumbs. In a separate bowl, beat the eggs together with milk or buttermilk until smooth.
  3. Coat the Pickles: Dip each pickle slice first into the egg mixture, letting excess drip off, then dredge it into the dry flour mixture, pressing lightly to create an even coating.
  4. Heat the Oil: Pour enough oil into a deep skillet or fryer to cover the pickles halfway and heat to 350°F (175°C) using a thermometer to maintain temperature for even frying.
  5. Fry Until Golden: Fry the coated pickles in small batches without overcrowding, cooking 2-3 minutes per side or until crispy and golden brown. Remove with a slotted spoon and drain on paper towels to remove excess oil.
  6. Serve Warm: Serve immediately with your favorite dipping sauces like ranch or spicy aioli. Alternatively, keep warm in a low oven until ready to serve.

Notes

  • Dry pickles well to ensure a crispier crust and reduce oil splatter during frying.
  • Maintain oil temperature at 350°F (175°C) for even cooking and less greasy results.
  • Fry in small batches to avoid overcrowding and temperature drops, which can cause soggy coating.
  • Use fresh oil for a cleaner flavor and crispier texture.
  • Drain fried pickles on paper towels before serving to keep them crispy longer.

Nutrition

Keywords: Fried Pickles, Southern Snack, Appetizer, Crispy Pickles, Gluten-Free Fried Pickles, Party Snacks

Find it online: https://marygourmet.com/fried-pickles/