Fried Pickles Recipe
Crispy, golden fried pickles are the ultimate appetizer for any occasion. With their tangy crunch wrapped in a perfectly seasoned coating, these bites are irresistible alongside creamy ranch dressing.
Whether you’re hosting a party or enjoying a cozy snack at home, fried pickles deliver maximum flavor with minimal effort. Their addictive combination of textures and bold seasoning makes them a crowd favorite that vanishes in moments.
Main Ingredients for the Best Fried Pickles
- Pickle slices – The star of the show, their tanginess shines through the crispy coating.
- All-purpose flour – Forms the base of the batter, providing structure and crunch.
- Eggs and milk – Create a smooth batter that helps the coating stick to the pickles.
- Paprika and garlic powder – Add depth of flavor with a hint of smokiness and savory notes.
- Onion powder – Enhances the seasoning for a balanced flavor.
- Baking powder – Ensures a light and airy coating.
- Vegetable oil – Ideal for frying, delivering even heat and crisp results.
How to Make Fried Pickles: A Quick Overview
- Dry the pickle slices thoroughly to ensure the batter adheres well.
- Heat vegetable oil to a perfect 350°F for even frying.
- Prepare the batter by combining dry ingredients and whisking the wet ingredients separately.
- Coat the pickles with a double-dip process: dry, wet, then dry again.
- Fry in small batches, flipping midway, until golden and crisp.
- Drain on paper towels and serve hot with ranch dressing.
Tips for Perfect Fried Pickles Every Time
Keep the oil temperature consistent at 350°F throughout the frying process for a flawless crispy texture. If the oil is too cool, the pickles will absorb excess oil and turn soggy. Too hot, and they might burn before fully crisping.
For added crunch, use panko breadcrumbs in the final coating. To spice things up, add a pinch of cayenne pepper to the flour mixture. If you prefer thicker pickle slices, increase the frying time slightly to ensure the coating cooks evenly.
Storing and Reheating Fried Pickles
Fried pickles are best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to two days. To reheat, place them on a baking sheet in a preheated oven at 375°F for 5-7 minutes or until they regain their crispiness. Avoid microwaving as it can make them soggy.
Serve these irresistible fried pickles hot with your favorite dipping sauces, and watch them disappear!
Fried Pickles Recipe
Ingredients
- 2 large eggs
- 1 cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon paprika powder
- ½ teaspoon onion powder
- ¼ teaspoon baking powder
- ½ teaspoon garlic powder
- ½ teaspoon ground black pepper
- 1 16- ounce jar of sliced pickles drained
- Vegetable oil for frying
- 1 cup milk
Instructions
- Lay the pickle slices on a baking sheet lined with a paper towel, and gently pat them dry using another paper towel. Set them aside.
- Pour approximately 2 inches of vegetable oil into a deep skillet, and heat it over medium-high heat until it reaches 350°F. Use a thermometer to monitor the oil temperature for consistent frying.
- Combine the flour, salt, pepper, garlic powder, onion powder, paprika, and baking powder in a mixing bowl, and whisk until fully blended.
- In a separate bowl, beat together the milk and eggs until the mixture is smooth.
- Coat 5-6 pickle slices by dredging them first in the dry mixture, then dipping them in the wet mixture, and finally coating them again in the dry mixture.
- Carefully place the coated pickles into the hot oil and fry them for 1-2 minutes, flipping halfway through, until golden and crisp.
- Remove the fried pickles using a slotted spoon and drain any excess oil by placing them on a paper towel-lined plate.
- Repeat the breading and frying process with the remaining pickle slices.
- Serve immediately, garnished with chopped parsley and accompanied by ranch dressing, if desired.