Save to Pinterest These tangy dill pickle slices are coated in a crunchy, seasoned batter featuring garlic, paprika, and a hint of cayenne. The pickles are dredged, dipped, and coated before being deep-fried to a perfect golden crisp. This easy-to-make appetizer delivers bold flavors and a satisfying crunch, perfect for serving hot alongside your favorite dipping sauces like ranch or spicy mayo.
Using a mix of all-purpose flour and cornmeal enhances the texture, while buttermilk and eggs in the wet mix help the coating adhere and develop a crispy finish. For extra crunch, substitute some cornmeal with panko breadcrumbs. Whether you prefer a mild or spicier nibble, adjusting cayenne pepper offers a flavor boost without overpowering the tangy pickle.
Discovering crispy fried pickles was a delightful surprise for me, a perfect mix of tangy and crunchy that instantly became a go-to snack for gatherings.
The first time I nailed these was when unexpected friends dropped by, and these quick fried pickles saved the day creating instant smiles all around.
Ingredients
- Dill Pickle Slices: Always pat them dry to keep the batter crispier longer and prevent sogginess
- All-purpose Flour: Your trusty base for coating that gives a nice structure to the crunch
- Cornmeal: Adds that delightful gritty texture that makes these irresistible
- Spices (Garlic powder, Paprika, Cayenne, Salt, Black pepper): Seasoning is key—be generous to make the flavors pop right through the crust
- Eggs and Buttermilk: The wet mix binds everything perfectly and adds a bit of tang
- Vegetable Oil: Use a neutral oil with a high smoke point for frying to get that perfect golden finish
Instructions
- Get Your Fryer Ready:
- Heat the oil until it reaches the right temperature, about 180°C (350°F). You’ll notice a gentle shimmer on the surface when it’s ready to go.
- Mix Your Dry Ingredients:
- Combine the flour, cornmeal, and spices in a shallow bowl. The spices will fill the air with a warm, inviting aroma.
- The Wet Counterpart:
- Whisk the eggs and buttermilk in another bowl until smooth, like a creamy canvas ready to hold the flavors.
- Prep Those Pickles:
- Pat each slice dry; this little step makes sure the batter adheres and crisps perfectly on frying.
- Dredge and Dip:
- Coat each pickle slice first in the dry mix, then dip into the wet mix, and finally back into the dry mix pressing lightly. This double coating traps that crunch you’re after.
- Fry to Perfection:
- Drop the coated pickles into the hot oil in batches. You’ll hear the sizzling as they float and bubble to a beautiful golden brown in 2–3 minutes. Keep the pot from overcrowding for the best texture.
- Drain and Serve:
- Use a slotted spoon to transfer them to paper towels, letting excess oil drip away. Serve hot with your favorite dipping sauce for that extra flavor kick.
Save to Pinterest This dish became more than a snack one cold evening when it brought everyone together, laughter and stories mingled with the crunch, making it a warm, cherished memory.
Keeping It Fresh
Leftover fried pickles can be crisped back up in a hot oven for a few minutes instead of a microwave to keep that satisfying crunch alive and well.
When You’re Missing Something
If you don’t have buttermilk on hand, a mix of regular milk and a splash of vinegar works perfectly as a quick substitute.
Serving Ideas That Clicked
Try serving with ranch dressing, spicy mayo, or even a smoky chipotle dip to mix things up depending on the mood.
- Don’t forget to have plenty of napkins nearby because these get delightfully messy
- Keep an eye on your oil temperature to avoid greasy pickles
- Feel free to experiment with adding Parmesan or herbs to the coating for a flavor twist
Save to Pinterest Thanks for hanging out and chatting kitchen secrets with me – I hope these crispy fried pickles bring a little extra joy to your table.
Recipe FAQs
- → What type of pickles works best for frying?
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Dill pickle slices (chips) that are well-drained and patted dry work best for frying to ensure a crispy coating.
- → How do I achieve a crunchy coating?
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Using a combination of flour, cornmeal, and seasoning in the batter creates a crispy texture. Double dredging and pressing the coating onto the pickles also helps.
- → What oil is ideal for frying?
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Vegetable oil is recommended for deep frying at 180°C (350°F) to get a golden and crisp finish without overpowering flavors.
- → Can I make this snack spicier?
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Yes, increase the amount of cayenne pepper or add a pinch of chili flakes to the coating mixture for more heat.
- → What sauces pair well with fried pickles?
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Ranch dressing, spicy mayo, or other creamy dips complement the tangy, crunchy pickles perfectly.
- → How should I drain the fried pickles?
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Use a slotted spoon to remove pickles and drain them on paper towels to remove excess oil for a crispier result.
