Let’s talk about a snack that is so unexpectedly tasty, it’ll blow your mind. Introducing my Deep Fried Pickles Recipe!
Now, I know what you might be thinking: “Fried pickles? Really?” But trust me, once you try these golden brown, crispy delights, you’ll be hooked on this deep fried pickles recipe.
Jeremy rolled his eyes at me when I told him about this latest experiment of mine. Haha! Poor guy. He has to deal with a lot of new foods around here. It’s good for him, right??
Anyway, even he had to admit that these deep fried pickles were super yummy. People often don’t expect it, but the combination of tangy pickle and deep fried batter is just amazing.
They are the perfect combination of tangy, crunchy, and just plain delicious.
Deep-fried pickles have actually become one of my favorite appetizers, and they’re always a huge hit at any gathering.
The best part about this recipe is that it’s super easy and fun to make! Whether it’s your first time trying fried pickles or you’re a seasoned pro, you’re going to love how simple and tasty these are.
So, let’s jump into why this deep fried pickles recipe is so amazing and how you can whip up a batch in no time!
Some of our other favorite deep fried recipes we have on our site include: Easy & Simple Fried Cream Cheese Wontons Recipe, Crispy Southern Fried Chicken Recipe Without Buttermilk , and Classic Southern Fried Catfish (Best Recipe).
WHY THIS RECIPE WORKS:
- Super Crispy: The batter gets golden brown and crunchy, giving you the perfect crispy texture. It’s exactly the kind of deep fried food that we all crave.
- Easy to Make: With simple ingredients and a few steps, anyone can make these. Chances are, you’ll probably have most of the ingredients on hand!
- Fun Cooking Experience: It’s a great way to get creative in the kitchen and try something new. Step outside your box!
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Peanut oil for frying
- Hamburger dill chip pickles
- All-purpose flour
- Yellow cornmeal
- Creole seasoning
- Water
- Reserved pickle juice
- Ranch dressing (for dipping)
HOW TO MAKE DEEP FRIED PICKLES RECIPE:
- Add oil to a deep fryer or a dutch oven with 3 inches of oil up the side of the pan. Heat the oil temperature to 350°F.
- Place paper towels on a sheet tray. Place the pickles on the paper towels, not touching. Take more paper towels or a clean kitchen towel and press out as much of the liquid from the pickles as you can. They need to be dry.
- In a medium-sized bowl whisk together the flour, cornmeal, and creole seasoning. Add the water and pickle juice, stir to combine until smooth.
- Once the oil is up to temp, add handfuls of the dried pickles to the batter. Using a slotted spoon or your hands, separate the pickles making sure they are not sticking.
- Carefully drop them into the hot oil one at a time. If using a deep fryer, I like to shake the basket around to make sure they don’t stick to the bottom.
- Fry until crispy and lightly golden brown, about 4 minutes. Stir them around every so often to make sure they are browning evenly.
- Take the fried pickles and place them on a paper-towel-lined plate to absorb any excess oil. Immediately place the pickles onto a wire rack over a sheet tray to catch any drips.
- Repeat with the remaining pickles. Serve with ranch for dipping.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
WHAT KIND OF PICKLES SHOULD I USE?
Dill pickle slices work best for this recipe. They have the perfect tangy flavor that goes great with the crispy coating.
Feel free to experiment a little, though. Maybe you want to try some spicy pickles!
WHAT KIND OF OIL IS THE BEST TO FRY WITH?
Peanut oil is the best for frying these pickles because it has a high smoke point and doesn’t affect the flavor of the pickles.
Actually, peanut oil is always my go-to these days when I’m deep-frying anything. I feel that it doesn’t stink up the house as much!
DO I NEED A DEEP FRYER?
No, you don’t necessarily need a deep fryer. A Dutch oven or any deep frying pan will work just fine.
The electric deep fryer is nice because you don’t have to worry about adjusting the temp once you set it.
ANY ADDITIONS?
Check out this list. There are all kinds of things you could add and make this recipe even more tasty!
- Add garlic powder or Cajun seasoning for extra flavor.
- Sprinkle with black pepper for a spicy kick.
- Mix in some Italian seasoning into the batter for an herby twist.
- Use panko breadcrumbs for a crunchier coating.
- Drizzle with hot sauce for heat lovers.
- Top with grated Parmesan cheese right after frying.
- Serve with a side of sour cream or your favorite dipping sauce.
- Add a pinch of sugar to the batter for a hint of sweetness.
- Serve with a lemon wedge for a citrusy zing.
ANY SUBSTITUTIONS?
Sure thing! Go ahead and try these on for size.
- Substitute vegetable oil or canola oil for peanut oil.
- Replace creole seasoning with simple salt and pepper for a milder taste.
- Substitute sweet pickles for a different flavor profile.
HOW TO STORE:
Refrigerator: Keep leftovers in an airtight container for 1-2 days. Reheat in the air fryer or hot oil to keep them crispy.
Freezer: Freeze the fried pickles in a single layer on a baking sheet, then transfer to an airtight container. They can be frozen for up to 3 months.
DANA’S TIPS AND TRICKS:
- Make sure to dry the pickles well with paper towels to ensure the batter sticks.
- Heat the oil to the correct temperature (350°F) for the crispiest results.
- Don’t overcrowd the frying pan; fry in small batches for even cooking.
- Use a slotted spoon or tongs for easy flipping and removal from the oil.
- Drain the fried pickles on paper towel-lined plates to remove excess oil.
- Serve immediately for the best taste and texture.
This Deep Fried Pickles recipe is an experience that I think everyone should try at least once! They’re perfect for when you want something different and delicious.
Whether you’re making them for a party or just as a treat for yourself, these pickles are sure to impress.
So, grab your frying oil, pickles, and get ready to make one of the best appetizers ever. Happy frying, and enjoy your new favorite snack!
If you like this recipe, you might also like:
If you’ve tried this DEEP FRIED PICKLES RECIPE, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Best Crispy Deep Fried Pickles Recipe
Ingredients
- peanut oil for frying
- 2 cups hamburger dill chip pickles drained
- 1/2 cup all-purpose flour
- 2 tablespoons yellow cornmeal
- 3/4 teaspoon creole seasoning
- 1/2 cup water
- 1 tablespoon reserved pickle juice
- ranch dressing for dipping
Instructions
- Add oil to a deep fryer or a dutch oven with 3 inches of oil up the side of the pan. Heat the oil temperature to 350°F.peanut oil for frying
- Place paper towels on a sheet tray. Place the pickles on the paper towels, not touching. Take more paper towels or a clean kitchen towel and press out as much of the liquid from the pickles as you can. They need to be dry.2 cups hamburger dill chip pickles
- In a medium-sized bowl whisk together the flour, cornmeal, and creole seasoning. Add the water and pickle juice, stir to combine until smooth.1/2 cup all-purpose flour, 2 tablespoons yellow cornmeal, 3/4 teaspoon creole seasoning, 1/2 cup water, 1 tablespoon reserved pickle juice
- Once the oil is up to temp, add handfuls of the dried pickles to the batter. Using a slotted spoon or your hands, separate the pickles making sure they are not sticking.
- Carefully drop them into the hot oil one at a time. If using a deep fryer, I like to shake the basket around to make sure they don’t stick to the bottom.
- Fry until crispy and lightly golden brown, about 4 minutes. Stir them around every so often to make sure they are browning evenly.
- Take the fried pickles and place them on a paper-towel-lined plate to absorb any excess oil. Immediately place the pickles onto a wire rack over a sheet tray to catch any drips.
- Repeat with the remaining pickles. Serve with ranch for dipping.ranch dressing for dipping
Notes
- Make sure to dry the pickles well with paper towels to ensure the batter sticks.
- Heat the oil to the correct temperature (350°F) for the crispiest results.
- Don’t overcrowd the frying pan; fry in small batches for even cooking.
- Use a slotted spoon or tongs for easy flipping and removal from the oil.
- Drain the fried pickles on paper towel-lined plates to remove excess oil.
- Serve immediately for the best taste and texture.
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