Crispy Deep Fried or Air Fried Pickles
User Reviews
5
Crispy Deep Fried or Air Fried Pickles
Description
The pickles are first drained and patted to remove excess moisture, ensuring the coating adheres well and fries crisply. A seasoned flour blend of all-purpose flour, cumin, smoked paprika, oregano, black pepper, and salt adds aromatic flavor before the pickles are dipped into plant-based milk and then coated in panko breadcrumbs, known for their extra crunch.
For deep frying, canola oil is heated to a high temperature, and the coated pickles are fried until golden brown and crispy on the outside, with the pickles inside remaining tangy and juicy. Alternatively, air frying offers a similar crunchy texture using less oil. The dish results in a contrast between the crispy coating and the tangy pickle interior, making it a distinctive snack.
These pickles are well suited as a snack, appetizer, or party food. The recipe notes highlight using canola oil for its high smoke point during frying. The balanced spices in the coating provide a mild warmth and complexity without overpowering the pickle’s briny flavor.
Ingredients
- 3 cups dill pickles chips or spears
- 2 cups all-purpose flour
- 1 cup plant-based milk do NOT use coconut milk
- 2 cups panko breadcrumbs
- 1 tablespoon cumin ground
- 2 teaspoon smoked paprika
- 2 teaspoon oregano dried
- ½ teaspoon black pepper ground
- salt to taste
Instructions
- Place the pickles on a bed of paper towels and cover with a paper towel to absorb the excess liquid. Let sit for 10 minutes.
- In a medium bowl, whisk the 2 cups flour, 1 tablespoon cumin, 2 teaspoon smoked paprika, 2 teaspoon dried oregano, ½ teaspoon pepper, and salt to taste until well combined.
- Pour the 1 cup milk in a bowl and put the 2 cups panko breadcrumbs in a separate bowl.
- Line a baking sheet with parchment paper and place the prepared pickles on the paper before frying.
- Dredge a pickle in the flour to coat, then dip in the milk, and dredge in the breadcrumbs to coat. Continue with the rest of the pickles.
TO DEEP FRY
- Cover the bottom of a skillet with two inches of canola oil (see note) and heat on high heat until very hot. To test if it's ready for frying, add a bit of the breadcrumbs to the oil. If it really sizzles, it's ready.
- Using tongs, carefully add the pickles to the oil (leave enough room between them so they can cook properly) and fry for approximately 3 minutes per side, or until they're golden brown.
- Place on a paper towel to absorb excess grease.
TO AIR FRY
- Preheat the air fryer to 400 F. (200 C).
- Spray a light coating of oil on the tops of the pickles and air fry for 10 minutes.
- Enjoy!
Notes
- Pat pickles dry with paper towels to remove excess liquid before coating to enhance crispiness.
- Use canola oil for deep frying due to its high smoke point for better frying results and safety.
- The spice blend in the flour adds a subtle warm flavor to complement the tangy pickles.
- Both deep frying and air frying methods yield a crispy texture; choose based on preference and oil usage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 198 kcal
% Daily Value*
| Calories | 198kcal | 10% |
| Carbohydrates | 38g | 13% |
| Protein | 7g | 14% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Sodium | 596mg | 25% |
| Potassium | 179mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 470IU | 9% |
| Vitamin C | 2.6mg | 3% |
| Calcium | 107mg | 11% |
| Iron | 3.2mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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