Fried Pickles
User Reviews
4.5
Fried Pickles
Description
This Fried Pickles recipe begins by drying and flour-dusting pickle slices to ensure crisp batter adherence. A second bowl mixes flour, cornmeal, baking powder, salt, pepper, cayenne, and beer to make a thick, smooth coating for the pickles. After dredging in flour initially, the pickles are dipped in the beer batter, then rolled in fine bread crumbs for extra crunch. This triple-coating produces a durable, crunchy crust after deep frying at 350°F until golden brown.
The pickles stay juicy inside, balancing acidity and saltiness beneath the crisp coating. The use of beer in the batter adds a slight bitterness and lightness to the crust, while cayenne pepper imparts subtle heat. This creates a snack with layered texture and flavor complexity beyond simple fried vegetables.
These fried pickles are best served hot and fresh, suitable for casual entertaining, game day snacks, or bar food. The thickness of the pickle slices ensures the centers remain distinct and pleasantly vinegary.
Ingredients
- canola oil for frying
- 40 dill pickle thick-cut, slices
- 1½ cups all-purpose flour divided
- ¼ cup cornmeal yellow
- ½ tablespoon baking powder
- ¼ teaspoon kosher salt Morton brand
- ¼ teaspoon black pepper
- ⅛ cayenne pepper
- 1 cup beer use more if needed, light flavored
- ½ cup bread crumbs fine
Instructions
- Prep: Heat oil to 350°F. If using a deep fryer, use the amount of oil specified by the manufacturer. If using a heavy-bottomed pot on the stovetop, fill oil to about 2'' deep. Monitor oil temperature with a cooking thermometer.
- Line a baking sheet with paper towels and set aside, for your finished fried pickles. Line a separate baking sheet with a layer of paper towel. Set pickle chips on paper towel to absorb the pickle juice. Pat the tops of the pickles with another paper towel.
- For Bowl #1: In a cereal-size bowl, place ½ cup of the flour.
- For Bowl #2: In a medium bowl, whisk together the remaining 1 cup of flour, cornmeal, baking powder, salt, pepper, and cayenne. Add the beer and stir until all lumps are gone. If needed, add a bit more beer to get a thickened yet dippable consistency.
- For Bowl #3: In a cereal-size bowl, place the bread crumbs.
- Add just a few pickles at a time to Bowl #1, tossing to completely coat each pickle with flour. I like to use separate hands for the different coating dips, which helps to keep the multiple dipping process a bit cleaner. So here I use my right hand to coat pickles with flour, and add them to Bowl #2.
- In Bowl #2, turn floured pickles to completely coat with batter, now using my left hand. This coating will be wet/messy - and then lightly shake off excess batter and transfer pickle to Bowl #3.
- In Bowl #3, lightly coat each pickle with bread crumbs, using a fork in my right hand to gently flip the pickle. Then, using the fork, carefully release the coated pickle into the hot oil. Cook until golden brown on both sides, about 1 to 2 minutes per side. Using a kitchen spider or large slotted spoon, lift pickle up out of the oil, letting excess oil drain away for a couple seconds, and then remove fried pickle to prepared paper towel-lined pan. I like to do 4 to 5 pickles at a time, rotating them in and out of the fryer.
- Enjoy immediately. Fried food is always best when eaten right away! Serve with your favorite ranch dressing, hot sauce, or BBQ sauce.
Notes
- Ensure pickles are well-patted dry to help the batter stick properly.
- Maintain oil temperature at 350°F for optimal crispy frying without sogginess.
- For batches, coat few pickles at a time to avoid batter clumping or oil temperature drop.
- Serve immediately after frying to enjoy best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 167 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 167kcal | 8% |
| Carbohydrates | 28g | 9% |
| Protein | 4g | 8% |
| Fat | 3g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Sodium | 570mg | 24% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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