Fried Pickles

Homemade fried pickles are a crispy, salty, and tangy snack that is perfect for any occasion. Making them at home is easy to do with simple ingredients and a little time.

Ranch and fried pickle rounds sit on a blue plate garnished with fresh parsley.

Fried Pickles recipe

Pickle lovers, this one is for you! Truth be told, I used to hate pickles, but then I discovered fried pickles at one of my favorite hangouts back in high school.

There’s nothing like these crispy, golden-brown coins of pickled goodness! Dipped in ranch or blue cheese sauce, fried pickles are the ultimate appetizer or snack.

If fried pickles are on the menu at any restaurant, I will order them. And some extra ranch, too!

More bar snack recipes: Popcorn ShrimpBeer Cheese DipCheese Popcorn

a hand holds a fried pickle dipped in ranch sauce.

Today we’re celebrating Freaky Friday, hosted by Michaela of An Affair from the Heart, and I’m switching places with Amy from House of Nash Eats and I am sharing her fried pickle recipe. Amy’s site is chock-full of modern comfort food recipes, and it was hard to pick just one!

Why you’ll love this recipe

Fried pickles are a delicious appetizer or snack that will really impress your friends and family! You’re going to love this recipe for a few reasons:

  • Fried pickles are a great snack for parties, game day or really any occasion.
  • Restaurant-style, they are simple to make with just a few simple ingredients.
  • The batter is flavorful and crispy. Pair these pickles with your favorite sauces.
An overhead view of the ingredients needed for fried pickles, all labeled with white text on top of green boxes.

Ingredients

Here’s what you’ll need to make fried pickles at home. Add these items to your shopping list to grab at the grocery store:

  • dill pickles: Drain them and pat them dry with paper towels before frying. Dill pickles work better than sweet pickles.
  • all-purpose flour
  • cornstarch
  • garlic powder
  • onion powder
  • black pepper
  • Creole seasoning: See some options for substitutions below.
  • large egg
  • whole milk
  • vegetable oil: You can substitute peanut oil instead.
A blue plate holds fried pickles and a small clear glass bowl of ranch, garnished with sprigs of parsley.

Variations and substitutions

This easy recipe is great on its own, but you can certainly change some things up!

Substitute another spice blend: For the Creole seasoning, you can substitute Cajun seasoning, Old Bay seasoning, Italian seasoning or another spice blend that you like.

Make things spicy: Add a few dashes of hot sauce to the egg wash to make these spicy fried pickles. You could also add some extra cayenne pepper into the dry ingredients.

Use another cut of pickles: Pickle chips made from pickle slices are the most common kind of fried pickle, but you can use other shapes, too, like pickle spears, oval slices or even halves. You could even cut them into a French fry shape!

A closeup of a fried pickle that has just been dipped in ranch over the bowl of ranch.

Best Dipping Sauce for Fried Pickles

Fried pickles are so good with the perfect dip! Ranch and blue cheese dips are the most popular, but

  • Ranch dip
  • Blue cheese dip
  • Ketchup
  • Honey mustard
  • Spicy mayo

How to make Fried Pickles

Making these deep-fried pickles is a relatively straightforward process! This will be a fairly easy process if you’ve ever fried anything before. Let’s take it step by step:

First, add oil to a big frying pot (I used a Dutch oven) and heat to 375°F. Fit a thermometer to your pot to monitor the oil’s temperature.

Pickle rounds sit on a paper towel.
A milk mixture sits in a black bowl with a stainless steel and aqua whisk resting in the mixture.

While you wait for the oil to warm up, use paper towels to pat the dill pickle slices dry.

Beat the milk and egg together in a shallow bowl.

Flour and other spices sit in piles in a black bowl while an aqua and stainless steel whisk rests on top.
Flour and spices are stirred with a whisk.

In another bowl, mix the flour, cornstarch, garlic powder, onion powder, black pepper and Creole seasoning.

Pickle rounds are placed in a flour and spice mixture in preparation for frying.
A fork holds up a pickle round that has been dipped in a mixture to prep for frying.

Working with a few at a time, take a few dill pickle chips and place them into the flour mixture. Turn to coat well, then shake off any excess flour.

Pickle round sit on one black plate, another black plate contains flour mixture for dredging with a fork pulling out a pickle, and a third black plate contains white liquid mixture to help prep the pickles.
Pickle rounds that are prepped for frying sit on a black plate.

Dip pickles into the egg mixture to lightly coat. Drop them back into the dry ingredients again, turning to coat on both sides. Repeat with about 10 pickle slices. You don’t want to fry too many at once or they may stick together.

A thermometer rests on the edge of a pot containing hot, bubbling oil and pickles that are being fried.
A spatula holds fried pickles over bubbling oil.

Once the oil has reached 375°F, use a large slotted spoon to carefully drop the battered pickle slices into the hot oil. Fry for about 3 minutes, until golden brown.

Remove the fried pickles from the oil using a slotted spoon or spatula and transfer to a paper towel-lined plate to drain off the excess oil. Continue frying the remaining pickles in small batches.

Serve the fried pickles hot with your favorite dips, such as ranch, ketchup, Outback blooming onion sauce, aioli or remoulade.

A hand holds a fried pickle chip that has been dipped in ranch over a bowl of ranch that sits on a blue plate with more fried pickles.

How to reheat fried pickles

Fried pickles are best fresh and hot, but if you have leftovers, you are not out of luck. They are delicious on a burger or grilled chicken sandwich!

You can store them in a food-safe and airtight container in the fridge for up to 3 days.

To reheat, place on a baking sheet in a single layer and reheat at 400°F until warmed through. If you prefer the air fryer, reheat them (in a single layer in the basket) at 360°F for 2 minutes. Continue to heat in 15-30 seconds intervals until warmed through.

What to serve with fried pickles

Fried pickles are a delicious appetizer to enjoy before a good meal. Serve them with a bowl of ranch dressing or your favorite dipping sauce.

These crispy, golden brown treats are great bar food, so think your favorite appetizers and pub-style snacks like sliders and chicken wings, and a side of french fries of course.

For drinks, you could go with a good beer or a classic bar cocktail like a whiskey ginger or rum & coke. Or better yet, a savory beer cocktail like a Michelada.

A closeup view of fried pickles with ranch on the side.

Freaky Friday Menu

If you’re planning a Friday feast starting with these fried pickles, you might as well enjoy some of the other tasty recipes my friends prepared for Freaky Friday.

Appetizers: Start out with this Easy Cheese Ball Recipe or dig into some Slow Cooker Buffalo Chicken Dip. Or make some breadsticks to nosh on with this No Rise Pizza Dough Recipe.

Mains and side dishes: Chicken Tikka Masala is a great main dish for meat eaters, or make a vegetarian dish like Roasted Cabbage Steaks or Creamy Spaghetti Squash Casserole. Some Cheddar Bay Biscuits to go on the side would also be delicious!

Desserts: Serve up a batch of cookies like this Scotcharoos Recipe or these Bailey’s Chocolate Chip Cookies. Or go for Bread Pudding for something elevated!

Drinks: Celebrate the evening with an Easy Elderflower French 75 Cocktail with St Germain!

A plate of fried pickles with a side of ranch, with a jar of pickles in the background.

More appetizer recipes

A blue plate holds fried pickles and a small clear glass bowl of ranch, garnished with sprigs of parsley.

Fried Pickles

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Fried Pickles are a delicious appetizer that can be found at many restaurants. This fried pickle recipe is simple to follow and only requires a few ingredients, so why not make them at home instead?
5 from 63 votes
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ingredients

  • 2 cups dill pickle slices
  • 1 cup all-purpose flour
  • ½ cup cornstarch
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon black pepper
  • 1 teaspoon Creole seasoning optional
  • 1 large egg
  • 1 cup whole milk
  • vegetable oil for frying

instructions

  • Add oil to frying pot and start to heat to 375°F.
  • Pat the dill pickle slices dry with paper towels.
  • Add the milk and egg to a bowl and beat well.
  • In another bowl, mix the flour, cornstarch, garlic powder, onion powder, black pepper, and Creole seasoning.
  • Take a dill pickle slice and drop it into the flour. Turn to coat well, the dip it quickly into the egg wash. Drop it back into the flour mixture again, turning to coat. Repeat with about 10 pickle slices. You don't want to fry too many at once or they may stick together.
  • Once the oil has reached 375°F, carefully drop the battered pickle slices into the hot oil. Fry for about 3 minutes, until golden brown.
  • Remove the pickles from the oil using a slotted spoon and transfer to a plate lined with paper towels to drain. Repeat with remaining pickles.
  • Serve with your favorite dipping sauce like ranch, ketchup, Outback blooming onion sauce, aioli, remoulade, etc.

notes

Oil: The best oil for frying pickles is vegetable oil. This type of oil has a high smoke point, which means it can be heated to a high temperature without smoking or burning. Peanut oil is another frying oil you can use.
Storage: Fried pickles are best fresh and hot, but if you have leftovers, store them in an airtight container in the fridge for up to 3 days. To reheat, place on a baking sheet in a single layer and reheat at 400°F until warmed through. You can also reheat in the air fryer at 360°F for 2 minutes. If not completely warmed through, heat in 15-30 seconds intervals until warm.

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nutrition information

Yield: 6 servings

amount per serving:

Serving: 0.333cup Calories: 162kcal Carbohydrates: 30g Protein: 5g Fat: 2g Saturated Fat: 1g Polyunsaturated Fat: 0.4g Monounsaturated Fat: 1g Trans Fat: 0.003g Cholesterol: 32mg Sodium: 413mg Potassium: 168mg Fiber: 1g Sugar: 3g Vitamin A: 334IU Vitamin C: 1mg Calcium: 87mg Iron: 1mg
did you make this recipe?Please leave a comment on the blog or share a photo on Instagram with the hashtag #feastandwestrecipes!

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Comments

  1. Michaela Kenkel says

    We LOVE fried pickles! It’s a fav on the menu at our local pub- but I have never made them at home. I am totally going to try these!

  2. Tristin says

    I am not lying when I say these are my all time favorite appetizer. If I see them on the menu, I am ordering them every time! Can not wait to make them right at home!

  3. Sam says

    I’ve always been intimidated about frying things at home, but this is the perfect recipe for anyone who might be a little weary! So good!

  4. Kathleen says

    I am with you, I never thought I’d like fried pickles, but I love the ones from our local brewery. I’m SO excited to make these at home! Thanks Susannah!

  5. Erin says

    I have always *loved* fried pickles at bars and restaurants, but I’ve never made them at home. Clearly, I need to fix this ASAP.

    Thanks for the awesome recipe! These sound like exactly what we need to make tomorrow.

  6. Sheila says

    I’m with you, Susannah — I can’t resist fried pickles if they’re on the menu! These look so crispy and delicious!

  7. jennifer says

    I love making a big batch of these for an afternoon snack. The tangy pickle with the crunchy outside can’t be beat!

  8. Amy says

    I’m so glad you made these and loved them! I LOVE fried pickles and think they are so fun! Your images are just beautiful!

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