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Crispy Fried Pickles Recipe

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4 from 10 reviews

Crispy, golden fried pickles coated in a seasoned batter and deep-fried to perfection make a deliciously tangy and crunchy appetizer or snack, perfectly paired with ranch dressing for dipping.

Ingredients

Pickles

  • 32 ounces sliced dill pickles

Batter

  • 1 egg (beaten)
  • 1 cup milk
  • 1 tablespoon all-purpose flour
  • 1 tablespoon Worcestershire sauce
  • 3 ½ cups all-purpose flour (for coating)
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • ¾ teaspoon ground black pepper

Frying

  • 3-4 cups vegetable oil (for deep-frying)

Instructions

  1. Prepare the Pickles: If round sliced dill pickles are unavailable, drain the juice from the pickle jar and slice whole dill pickles at a slight angle to create larger pieces. Set aside the sliced pickles.
  2. Make the Wet Batter: In a small bowl, thoroughly mix together the beaten egg, milk, 1 tablespoon of all-purpose flour, and Worcestershire sauce until smooth.
  3. Prepare the Dry Coating: In a separate bowl, combine the remaining 3 ½ cups of all-purpose flour with salt, garlic powder, and ground black pepper. Whisk well to evenly distribute the seasonings.
  4. Heat the Oil: Using a deep-fryer or a heavy, deep skillet, heat vegetable oil to a temperature of 350°F (175°C). This temperature is crucial for achieving a crispy golden crust without sogginess.
  5. Coat the Pickles: Dip each pickle slice first into the wet batter mixture, ensuring it is fully coated, then immediately dredge it into the dry flour mixture. Place coated slices on a dry plate. Repeat until all slices are coated.
  6. Fry the Pickles: Carefully place the coated pickle slices into the hot oil in batches, avoiding overcrowding the pan. Fry until they turn golden brown and float to the surface, approximately 2-3 minutes per batch.
  7. Drain Excess Oil: Remove the fried pickles with a slotted spoon and transfer them to a plate lined with paper towels to absorb excess oil. Continue frying remaining batches.
  8. Serve: Serve the fried pickles hot, accompanied by your favorite ranch dip or dressing for an irresistible snack or appetizer.

Notes

  • Maintaining the oil temperature at 350°F is key for crispiness and to prevent greasiness.
  • Slicing pickles on a slight angle results in larger pieces that hold better during frying.
  • Do not overcrowd the pan to ensure even cooking and proper browning.
  • Paper towels help soak up excess oil for a less greasy finished product.
  • Ranch dip is a classic pairing but other dips like spicy mayo or blue cheese dressing work well too.

Find it online: https://cozyplatter.com/crispy-fried-pickles-recipe/