What type of pickles work best for frying?

Dill pickle slices are the best choice because they hold their shape and offer a tangy contrast to the crispy coating. However, you can also use spears or halves if you prefer a larger bite.

How do I keep the batter from falling off?

Make sure the pickles are completely dry before dipping them into the batter. Excess moisture prevents the coating from sticking properly. Chilling the battered pickles for a few minutes before frying can also help.

What’s the best oil for frying pickles?

Use an oil with a high smoke point, such as vegetable oil, canola oil, or peanut oil. These oils maintain a stable temperature and give the pickles a crispy, golden finish.

Can I make fried pickles in an air fryer?

Yes! Preheat the air fryer to 400°F, arrange the coated pickles in a single layer, and cook for 7-9 minutes, flipping once for even crispiness.

Crispy Deep-Fried Pickles

Name: Crispy Deep-Fried Pickles
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 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; Vegetable oil, for frying

Description

Crispy deep-fried pickles are a delicious and addictive appetizer featuring tangy dill pickles coated in a seasoned batter and crunchy Panko breadcrumbs. Perfect for parties, game-day snacks, or whenever you’re craving something crispy, this easy-to-make recipe delivers restaurant-quality fried pickles at home.

Ingredients

Scale

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
Vegetable oil, for frying

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Instructions

Prepare the pickles: Drain the pickles and pat them completely dry with paper towels. Removing excess moisture is key to ensuring the batter sticks and results in a crispy coating.
Make the batter: In a mixing bowl, whisk together flour, garlic salt, Italian seasoning, and black pepper. Gradually add water while whisking until you have a smooth, lump-free batter that is thick enough to coat the pickles without dripping excessively.
Coat the pickles: Dip each pickle slice into the batter, ensuring it is fully covered. Shake off any excess batter, then press the pickle into a separate dish filled with Panko breadcrumbs, coating all sides evenly for extra crunch.
Heat the oil: Pour about ½ inch of vegetable oil into a frying pan and heat it over medium-high heat until it reaches 350-375°F. To test if the oil is ready, drop in a small piece of batter—if it sizzles immediately, it’s ready for frying.
Fry the pickles: Carefully place the coated pickles into the hot oil, making sure not to overcrowd the pan. Fry for 1-2 minutes per side, flipping once, until they turn golden brown and crispy. Use a slotted spoon to transfer them to a plate lined with paper towels to drain excess oil.
Serve immediately: Enjoy the fried pickles while they’re hot and crispy. Serve with your favorite dipping sauce, such as ranch dressing, spicy mayo, or chipotle aioli.

Notes

Drying the pickles thoroughly before battering helps the coating stick better.
Maintain the oil temperature between 350-375°F for the best texture. If the oil is too cold, the pickles will turn soggy; too hot, and they may burn.
For a spicier version, add a pinch of cayenne pepper or paprika to the batter.
Store leftovers in an airtight container in the fridge for up to 2 days and reheat in an air fryer or oven for crispiness.

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

Nutrition

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