Fried Pickles

4.5 Stars (39 Reviews)

Yield: 6 servings

prep time: 15

cook time: 25

total time: 40

This easy Fried Pickles recipe features juicy dill pickle slices dipped in a perfectly seasoned batter and fried to crispy perfection. Enjoy this favorite fair food at home, any time you want, dunked in some creamy ranch dressing!

Ingredients

canola oil for frying
40 thick-cut dill pickle slices
1½ cups all-purpose flour divided
¼ cup yellow cornmeal
½ tablespoon baking powder
¼ teaspoon Morton kosher salt
¼ teaspoon black pepper
⅛ teasoon cayenne pepper
1 cup light flavored beer (use more if needed)
½ cup fine bread crumbs

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

Inspired by the fried pickles from The Perfect Pickle at the Minnesota State Fair.

Nutrition Information:

Serving: 1 Calories: 167kcal Carbohydrates: 28g Protein: 4g Fat: 3g Polyunsaturated Fat: 2g Sodium: 570mg Fiber: 1g Sugar: 1g

Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.

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