Fried Pickles
Crunchy, tangy, and dangerously addictive fried pickles, perfect as a snack or appetizer for game days and casual gatherings.
Ingredients
For the Pickles
- 1 jar Pickles (jarred dill or bread-and-butter), sliced into rounds Pat dry to help the coating stick.
For the Coating
- 1 cup All-purpose flour Can swap for gluten-free flour.
- 1/2 cup Cornmeal Substitute fine panko for an extra-golden crust.
- 1/2 cup Breading mix or plain breadcrumbs Seasoned breadcrumbs add more flavor.
- 2 large Eggs
- 1/3 cup Milk For egg wash.
- to taste Salt
- to taste Black pepper
- 1 tsp Garlic powder
- 1 tsp Paprika
For Frying
- 3 cups Neutral oil (canola, peanut, or vegetable oil) For frying.
For Serving
- 1 cup Ranch dressing For dipping, store-bought or homemade.
Instructions
Preparation
- Slice the pickles into 1/4-inch rounds. Pat them dry with paper towels.
- In a shallow bowl, whisk together flour, cornmeal, breading mix (or breadcrumbs), salt, black pepper, garlic powder, and paprika.
- In a second bowl, whisk the eggs and milk until combined.
Frying
- Dip each pickle slice into the egg mixture, letting excess drip off. Then press it into the flour mixture to coat evenly. Shake off surplus.
- Heat oil in a deep fryer or heavy pot to 350°F (175°C). Use a thermometer to keep the temperature steady.
- Fry the pickles in small batches so they don’t crowd. Cook until golden brown, about 2–3 minutes per batch.
- Remove with a slotted spoon and drain on paper towels. Season with a light sprinkle of salt while hot.
Serving
- Serve immediately with ranch dressing on the side for dipping.
Notes
For a spicier coating, add cayenne or a pinch of chili powder to the dry mix. For gluten-free, use GF flour and breadcrumbs. Store leftovers in an airtight container for up to 2 days, reheat in the oven or air fryer for best results.