Description
Craving a snack that’s salty, tangy, and utterly addictive? This Fried Pickles recipe is the answer. With a crispy, golden coating and a burst of dill pickle flavor, they’re the perfect appetizer or late-night treat. The secret is to get those pickle slices as dry as possible before breading them. For a great main course to pair with your fried pickles, see this tasty Hawaiian Bbq Pulled Pork recipe.
Ingredients
- 1 cup dill pickle slices (thick-cut preferred)
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika (smoked is great)
- 1/4 teaspoon cayenne pepper (optional)
- 2 large eggs
- 1/2 cup panko bread crumbs
- Vegetable oil, for frying
Instructions
- Prepare Pickles: Drain the pickle slices well and pat them thoroughly dry with paper towels. This is crucial for crispy fried pickles.
- Make Flour Mixture: In a shallow dish, whisk together the flour, cornstarch, salt, garlic powder, paprika, and cayenne pepper (if using).
- Prepare Egg Wash: In another shallow dish, whisk the eggs until well combined.
- Prepare Bread Crumbs: In a third shallow dish, place the panko bread crumbs.
- Bread Pickles: Dredge each pickle slice in the flour mixture, then dip it in the egg wash, and finally coat it evenly with the panko bread crumbs. Press gently to help the bread crumbs adhere.
- Heat Oil: Pour about 1 inch of vegetable oil into a large skillet or pot and heat over medium-high heat until it reaches 350°F (175°C). Use a thermometer to ensure accuracy.
- Fry Pickles: Carefully add the breaded pickle slices to the hot oil in a single layer, being careful not to overcrowd the pan.
- Cook:Fry for 2-3 minutes per side, or until golden brown and crispy. Adjust heat to maintain temperature.
- Drain: Remove the fried pickles with a slotted spoon and transfer them to a wire rack lined with paper towels to drain excess oil.
- Cool Slightly: Let the fried pickles cool for a minute or two before serving.
- Serve: Serve immediately with your favorite dipping sauce, such as ranch dressing, blue cheese dressing, or spicy mayo.
Notes
- Substitutions: Use gluten-free flour and breadcrumbs for a gluten-free version. Substitute pickle spears for slices, but adjust frying time accordingly.
- Make Ahead: Bread the pickles up to 2 hours in advance and store them covered in the refrigerator before frying.
- Storage: Store leftover fried pickles in an airtight container in the refrigerator for up to 2 days. They will lose some crispness.
- Reheating: Reheat in a 350°F (175°C) air fryer for 3-5 minutes, or until heated through and crispy. You can also reheat them in a preheated oven for 5-7 minutes.
- Serving suggestions: Serve as an appetizer with dipping sauces, as a side with burgers or sandwiches, or as a topping for salads.
- Spice variations: Add onion powder, chili powder, or dried dill to the flour mixture for different flavor profiles.
- Dipping Sauce: Homemade ranch or spicy mayo complements the pickles wonderfully.
Nutrition
- Array