Fried Pickles
User Reviews
5
Fried Pickles
Description
This recipe starts with draining and drying dill pickle slices to remove excess juice. A batter is made by whisking together all-purpose flour, garlic salt, Italian seasoning, black pepper, and water until smooth. The pickles are dipped in the batter, then coated with panko breadcrumbs for a crispy outer texture.
The coated pickles are fried in hot vegetable oil heated to 350–375°F for 1–2 minutes per side, resulting in golden brown, crunchy bites. Cooking in batches ensures even frying without overcrowding the pan. Fried pickles are served immediately, often paired with Ranch dressing for dipping.
Alternative cooking using an air fryer is possible, where pickles cook at 425°F for 7–9 minutes per side until crispy. Storing leftovers in the refrigerator for 1–2 days and reheating in an air fryer or oven helps retain crispness. The recipe recommends using dill pickles for flavor but allows experimenting with seasoning variations in the batter.
Ingredients
- vegetable oil for frying
- 1 (16-ounce) jar dill pickles sliced
- ½ cup all-purpose flour
- 2 teaspoons garlic salt
- 1 teaspoon Italian seasoning
- ¼ teaspoon black pepper
- ¾ cup water
- 1½ cups panko breadcrumbs
Instructions
- Fill a frying pan with ½ inch oil and heat over medium-high heat to 350–375°F.
- While the oil is heating, drain pickles and place them on paper towels. Pat dry to remove excess juice.
- Whisk flour, garlic salt, Italian seasoning, and pepper in a shallow bowl. Add water and mix until smooth.
- Place breadcrumbs in a separate shallow dish.
- Working in batches, add pickles to the batter and toss to coat. Then dip pickles in breadcrumbs, making sure to coat all sides.
- Fry pickles in batches in the oil for 1–2 minutes on each side or until golden brown. Repeat with the remaining pickles.
- Serve immediately with Ranch dressing.
Notes
- Ensure pickles are thoroughly dried before coating to prevent sogginess during frying.
- For a crispier alternative, use an air fryer at 425°F, cooking pickles for 7–9 minutes per side.
- Store leftover fried pickles in an airtight container in the refrigerator for up to 2 days.
- Reheat leftovers in a 350°F air fryer for 3–5 minutes or a 400°F oven for 5–10 minutes to restore crispiness.
- Using dill pickles is preferred, but sweet pickles can be substituted if desired.
- Adjust seasoning in the batter, such as adding paprika or chili powder, to vary the flavor profile.
- Maintain oil temperature between 350°F–375°F to avoid soggy or burnt pickles.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 98 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 98kcal | 5% |
| Carbohydrates | 19g | 6% |
| Protein | 3g | 6% |
| Fat | 1g | 2% |
| Saturated Fat | 0.2g | 1% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 0.2g | 1% |
| Sodium | 888mg | 37% |
| Potassium | 46mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 6IU | 0% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 36mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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