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.
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!
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.
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
- 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.
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!
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
- 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.
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.
In another bowl, mix the flour, cornstarch, garlic powder, onion powder, black pepper and Creole seasoning.
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.
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.
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.
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.
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.
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!
Drinks: Celebrate the evening with an Easy Elderflower French 75 Cocktail with St Germain!
More appetizer recipes
- 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
- 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.
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 Serving Size: ⅓ cup
Amount Per Serving: Calories: 184Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 35mgSodium: 614mgCarbohydrates: 30gFiber: 1gSugar: 3gProtein: 5g