This Deep Fried Pickles Recipe is the perfect recipe for pickle fanatics. The pickles are coated in panko bread crumbs and fried until golden.
Some of you may be saying to yourselves, “what on earth is she thinking? She wants me to do what? Fry what?” But I ask you to hear me out on this one. They probably do sound a little odd to those of you that have never thought of frying a pickle and I’ll admit that I was skeptical at first too. But let me tell you with their crispy, salty outside and tangy inside these little devils are down right addictive.
The first time I had fried pickles was actually at the restaurant I used to work at. One my fellow servers who had spent some time in the south, grabbed some pickles put them on a plate, slid them back to the fry cook and asked “can you batter and fry these for me?” He, and everyone else that happened to be in the kitchen at that time looked at her quizzically.
Sensing that everyone was looking at her like she had asked for him to fry her shoe, she responded “they are so good. You should try them”. This prompted even more crazy looks because frankly if you’re like me you’re thinking “its one thing for you to eat weird things but its an entirely different thing for you to ask me to eat weird things too.”
Leery as I was, I decided to take her up on her offer. I mean it was free fried food, how bad could it be?
But you know what, it wasn’t bad. It wasn’t bad at all. It was actually quite good. So good in fact that it became a regular occurrence for my break time meal. Who would’ve thunk it?
First up, let’s talk pickles. Because obviously. For this recipe I picked pickle chips because I prefer the little bite size pieces. However, pickle spears also work quite nicely. I wouldn’t recommend using whole pickles however they are simply too big for this.
Next up: how the pickles are coated. As noted in my story above, a wet batter is a popular option when making deep fried pickles. Personally, I prefer panko crusted fried food so I added some panko to the mix. First the pickles are coated in a light egg/milk/flour batter and then dredged in panko bread crumbs. The panko bread crumbs will give the pickles a super crunchy exterior. Because let’s be honest, when we’re talking fried food, it’s all about that crunch.
Finally, every good fried food has got to have a dip to go with it. You may be wondering what you should dip fried pickles in. I personally think that Creamy Ranch Dip is the perfect choice. And since, fried pickles are a southern tradition, how about dunking them in a little bit of Alabama White BBQ Sauce?
Lay pickle slices on a paper towel and pat dry.
In bowl whisk together egg, milk, a couple drops of hot sauce, Worcestershire and 1/4 cup flour.
In another bowl mix together remaining 1/4 cup flour, panko bread crumbs, garlic powder and ground pepper.
Dip a dried pickle into batter then dredge into panko mixture to coat completely. Transfer to a plate, repeat with remaining pickles. Allow to sit while the oil heats.
Heat 1 inch of oil in a sauce pan over medium-high heat. Once the oil starts to shimmer, sprinkle in a pinch of flour. If it sizzles the oil is hot enough. Fry pickles in batches until golden brown, about 3-5 minutes. Transfer to paper towel lined plate. Sprinkle with kosher salt. Serve immediately.
Nutrition Facts not guaranteed.
Amount per serving: 4 servings
Calories: 364 , Total Fat: 29.5g , Saturated Fat: 4.4g , Cholesterol: 43mg , Sodium: 645mg , Carbohydrates: 20.1g , Fiber: 08.g , Sugar: 3.4g , Protein: 5g