What are the best pickles to use for frying?

Dill pickles are the best choice because their tangy flavor balances well with the crispy coating. You can use pickle rounds, spears, or halves depending on your preference. Avoid overly wet pickles, as they can cause the batter to slide off.

How do I keep the batter from falling off the pickles?

Pat the pickles completely dry before dipping them into the batter. You can also lightly coat them with flour before battering to create a better grip for the coating.

Can I make fried pickles without deep-frying?

Yes! You can bake them at 425°F for 10-15 minutes or air-fry them at 400°F for about 7-10 minutes per side. Both methods result in a crispy texture without the extra oil.

Fried Pickles - Superb Recipe

Name: Fried Pickles
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: Vegetable oil, for frying; 1 (16-ounce) jar dill pickle slices; ½ cup all-purpose flour; 2 teaspoons garlic salt; 1 teaspoon Italian seasoning; ¼ teaspoon black pepper; ¾ cup water; 1½ cups panko breadcrumbs

Description

Crispy deep-fried pickles are a delicious, golden-brown appetizer featuring crunchy panko-coated dill pickles with a zesty seasoning blend. Perfect for game nights, parties, or a fun snack, these fried pickles are quick, easy, and irresistibly tasty.

Ingredients

Scale

Vegetable oil, for frying
1 (16-ounce) jar dill pickle slices
½ cup all-purpose flour
2 teaspoons garlic salt
1 teaspoon Italian seasoning
¼ teaspoon black pepper
¾ cup water
1½ cups panko breadcrumbs

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Instructions

Heat the oil: Fill a frying pan with ½ inch of vegetable oil and heat it over medium-high heat until it reaches 350-375°F. A candy or deep-fry thermometer helps ensure the right temperature, preventing greasy or undercooked pickles.
Prepare the pickles: Drain the pickles and place them on a paper towel-lined plate. Pat them dry thoroughly with another paper towel to remove excess moisture, ensuring the batter sticks well.
Make the batter: In a shallow bowl, whisk together the flour, garlic salt, Italian seasoning, and black pepper. Gradually add the water, stirring until a smooth batter forms without lumps.
Coat the pickles: Place the panko breadcrumbs in a separate shallow dish. Dip each pickle slice into the batter, ensuring it’s evenly coated, then transfer it to the panko breadcrumbs and press gently to help the coating adhere.
Fry the pickles: Working in small batches, carefully place the breaded pickles into the hot oil. Fry for about 1-2 minutes on each side or until golden brown and crispy. Avoid overcrowding the pan, which can lower the oil temperature and make them greasy.
Drain and serve: Use a slotted spoon to transfer the fried pickles onto a plate lined with paper towels to drain any excess oil. Serve immediately with ranch dressing or your favorite dipping sauce for the best texture and flavor.

Notes

For a spicier version, add a pinch of cayenne pepper or smoked paprika to the batter. If using an air fryer, preheat to 400°F and cook the pickles for 7-10 minutes per side until crispy. To store leftovers, place them in an airtight container in the fridge and reheat in the oven or air fryer to maintain crispness.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Appetizer
Method: Deep Frying
Cuisine: American

Nutrition

Serving Size: 1 portion
Calories: 98 kcal
Sugar: 1g
Sodium: 888mg
Fat: 1g
Saturated Fat: 0.2g
Unsaturated Fat: 0.6g
Trans Fat: 0g
Carbohydrates: 19g
Fiber: 1g
Protein: 3g
Cholesterol: 0mg