Fried pickles are a crunchy, tangy treat that many love! These little bites are coated in a crispy batter and fried until golden brown, making them perfect for snacking.
I can’t resist dipping them in ranch dressing—it’s the best combo ever! Once you start munching, it’s hard to stop. Who knew pickles could be so much fun? 😄
Key Ingredients & Substitutions
Dill Pickle Slices: Make sure to choose quality dill pickles, as they add that unique tangy flavor. If you’re in the mood for something different, try bread and butter pickles for a sweeter taste!
Flour: All-purpose flour is ideal for coating, but if you’re gluten-free, you can use chickpea flour or a gluten-free all-purpose mix with good results.
Cornmeal or Breadcrumbs: I love using cornmeal for an extra crunch. If you don’t have any, plain or seasoned breadcrumbs work just fine. Panko breadcrumbs can give a delightful lightness too.
Cayenne Pepper: This spice adds a lovely heat, but feel free to omit it if you prefer less spicy pickles. Alternatively, you can use smoked paprika for a different flavor profile without the heat.
How Do I Get My Fried Pickles Extra Crispy?
The secret to crispy fried pickles is in the coating and frying technique. First, making sure your pickles are well-drained and patted dry is crucial; excess moisture can lead to sogginess. Here’s how to do it right:
- Set up a breading station with three shallow dishes: one for flour, one for the egg mixture, and one for cornmeal or breadcrumbs.
- Lightly coat each pickle slice starting with the flour, then dip into the egg, and finish with the cornmeal or breadcrumbs. A good coating locks in the crunch!
- When frying, maintain the oil temperature at around 350°F. Too low, and they’ll soak up oil; too high, and they might burn.
- Always fry in small batches to keep the temperature stable, necessary for that golden-brown finish.
How to Make Fried Pickles
Ingredients You’ll Need:
For the Pickles:
- 1 jar (16 oz) dill pickle slices, drained and patted dry
For the Coating:
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper (optional, for a spicy kick)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Egg Mixture:
- 2 large eggs
- 1/4 cup milk
For Extra Crispiness:
- 1-2 cups cornmeal or breadcrumbs
For Frying:
- Vegetable oil, for frying
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 10 minutes to fry. Including the prep and cooking time, you can have delicious fried pickles ready to enjoy in about 25 minutes!
Step-by-Step Instructions:
1. Prep the Pickles:
Start by draining the pickle slices from the jar and use paper towels to pat them dry. This step is crucial: removing excess moisture helps your pickles become crispy when fried!
2. Make the Flour Mixture:
In a shallow bowl, mix together the flour, paprika, garlic powder, cayenne pepper (if you’re using it), salt, and black pepper. This will give your pickles a flavorful coating.
3. Prepare the Egg Mixture:
In another bowl, whisk together the eggs and milk until well combined. This will help the flour mixture stick to your pickles.
4. Set Up for Breading:
In a third shallow dish, place the cornmeal or breadcrumbs. This is what your pickles will be coated with last for that extra crunch!
5. Bread the Pickles:
Take each pickle slice and first dip it into the flour mixture, making sure it’s lightly coated. Next, dip it into the egg mixture, and finally, dredge it in the cornmeal or breadcrumbs until it’s well coated. Repeat this for all pickle slices!
6. Heat the Oil:
In a deep skillet or pot, heat about 2 inches of vegetable oil to 350°F (175°C). You can use a kitchen thermometer or test the oil with a small drop of batter; it should sizzle when the oil is ready.
7. Fry the Pickles:
Carefully fry the coated pickles in small batches to prevent overcrowding. Cook them for about 2-3 minutes, or until they are golden brown and crispy on the outside.
8. Drain Excess Oil:
Using a slotted spoon, transfer the fried pickles to a plate lined with paper towels. This will help soak up any extra oil, keeping the pickles crispy.
9. Serve and Enjoy:
Serve your crispy fried pickles hot with your favorite dipping sauce, like ranch dressing or spicy mayo. Enjoy every crunchy, delicious bite!
Can I Use Other Types of Pickles?
Absolutely! While dill pickles are traditional, feel free to experiment with bread and butter pickles for a sweeter taste or spicy pickles for an extra kick.
What Can I Use Instead of Cornmeal?
If you don’t have cornmeal on hand, you can substitute with breadcrumbs, preferably panko for extra crunch. They both provide a crispy texture when fried.
How to Store Leftovers?
Store any leftover fried pickles in an airtight container in the fridge for up to 2 days. To reheat, bake them in the oven at 350°F (175°C) for about 10-15 minutes to keep them crispy.
Can I Make These in an Air Fryer?
Yes! Preheat your air fryer to 400°F (200°C) and cook the breaded pickles for about 8-10 minutes, flipping halfway through, until they’re golden and crispy. Just remember to spray them lightly with cooking oil for best results!
