The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
Ingredients
Version 1 (Buttermilk-based):
Vegetable oil for frying
1 cup (125 g) all purpose flour
½ teaspoon salt
1 teaspoon ground black pepper
¼ teaspoon paprika
¼ teaspoon cayenne pepper
¼ teaspoon garlic powder
½ cup (118 ml) buttermilk
1 large egg
3 kosher dill pickles, cut into slices just shy of ¼” thick and lightly patted dryVersion 2 (Water-based batter):
Oil for frying (vegetable or peanut)
1/2 cup all-purpose flour
1 teaspoon Italian seasoning
1 1/2 teaspoons garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon hot sauce
1/2 cup water
16 ounces dill pickle slices, drained and dried on paper towels
Dipping Sauce (optional):
- 2 tablespoons ranch dressing
1 tablespoon BBQ sauce
1 teaspoon ketchup
1 teaspoon mayonnaise
Dash tabasco sauce
Dash of ground black pepper
Notes
- Alternatively, one can use 1 ½ cups of pre-sliced dill pickle chips.
Making homemade fried pickles without a deep fryer is shockingly easy and creates a perfectly pleasing, palatable plate of goodness. These sliced and coated dill pickle slices are breaded with seasoned flour and deep-fried to perfectly crisp perfection in just 20 minutes. This recipe makes a big batch that’s perfect for serving as an appetizer or fun side dish at the next party, where they’ll disappear before anyone knows it.
How Do You Make Fried Pickles at Home?
To make fried pickles at home, slice dill pickles about ¼″ thick and pat them dry. Coat the slices in seasoned flour, dip them in a buttermilk-egg mixture, then coat with flour again. Fry in 375F oil for about 90 seconds per side until golden brown. Serve warm with ranch dressing or comeback sauce for the perfect crispy, tangy appetizer.
How to Make the BEST Fried Pickles
Fried pickles are actually shockingly easy to make at home. There’s no need to wait until the next time someone’s bar-side or at a restaurant to indulge in them. With basic kitchen ingredients and no deep fryer required, anyone can create this delicious treat.
They’re made much the same way as many other fried recipes, simply on the stovetop. All that’s needed is a heavy-bottomed pot, some neutral cooking oil, and a thermometer. Yes, the thermometer is essential, and it’s something every kitchen should have for a hundred reasons besides just making fried pickles.
It seems that just about every food known has been fried. Some are successful, others not so much. Most fried foods allow someone to take a bite or two, and that’s enough. But there are other fried treats like mushrooms, onions, or these fried pickles that have a flavor and texture combination that just feels right. Taking one bite or two isn’t the easiest thing to do. For that reason, preparing fried foods on a regular basis should be done in moderation.
When someone does fry something, it’s worth making sure it’s worth the extra calories and fat. These fried pickles are absolutely worth it. As they say in some areas, they’re “good eating.” The Comeback Sauce, which is very similar to Zax Sauce, is essential for dipping and makes the perfect partner for fried pickles.
When testing this recipe, the process was moving along happily towards thinner, barely breaded pickles when a variation emerged that was liked even better. This recipe features a crispy, prominent batter paired with a more thickly sliced dill pickle so as not to overwhelm the taste. They’re the absolute best fried pickles anyone will ever taste.
What You Need
Only a few ingredients are needed to make fried pickles at home:
Buttermilk: The tangy flavor of buttermilk is the perfect complement to dill pickles. If buttermilk isn’t on hand, an easy buttermilk substitute can be used, which just requires milk (preferably whole milk) and either a splash of lemon juice or vinegar.
Whole Pickles: One can start with pre-sliced dill pickle chips, but cutting your own from whole kosher dill pickles provides better control over the width of the pickle.
Oil: Use a good, neutral frying oil like vegetable, peanut, or canola. Olive oil is not recommended here.
Spices: Season the breading with salt, pepper, paprika, cayenne pepper, and garlic powder. For variation, Italian seasoning or Greek seasoning can also be used. Feel free to play around with adding some favorite spices.
Hot Sauce: This adds subtle spice and flavor to the batter. It can be adjusted or omitted based on preference.
TIP: The thickness of the pickle slice matters! Thin pickle slices can become overwhelmed by the batter. Slices that are just shy of ¼″ thick provide the perfect amount of pickle. This way, someone can actually taste the pickle and experience that satisfying pickle crunch in every bite. Any thicker and they become awkward, two-bite snacks.
Tips for Making Fried Pickles
One of the most important steps in this recipe is allowing the pickles to dry off. The batter will adhere better and reduce spattering too.
These fried pickles are a little on the spicy side—not too hot, but subtly spicy. It’s the perfect amount of kick for most people. If someone is concerned about the amount of heat, adjust hot sauce amount to preference, or delete the hot sauce altogether, substituting a little pickle juice or water in its place.
A thermometer to monitor oil temperature when frying is a must. Guessing when the oil is at the correct temperature isn’t a good idea.
The right tools make all the difference between a smooth frying experience and a huge mess. A large spoon strainer or Chinese Spider is helpful when deep-frying at home.
Pickles tend to float while frying, so remember to flip them over during the cooking process so both sides get evenly golden.
Pickle-Frying Basics
Heat your oil to 375F. Use a thermometer and make sure it’s suspended about midway in the oil and not touching the bottom of the pan.
Slice your dill pickles and make your breading and dipping mixtures while the oil is heating.
Once the oil is hot, toss 3-4 pickle slices in the flour-based breading mixture, shake off the excess, dip in a buttermilk/egg mixture or batter, and dip in flour mixture again.
Carefully transfer to oil and fry until golden brown.
Remove from oil using a strainer or slotted spoon, then repeat with the next batch of pickles. Make sure the oil returns to temperature before adding the next round of pickles.
Fried pickles are best enjoyed warm.
Serving Suggestions
These crispy pickles are some of the most delicious fried treats around. They can be enjoyed as an appetizer, added to food boards, or served as a side dish with almost any meal.
As an appetizer, fried pickles can be served with comeback sauce, ranch dressing, or ketchup. Many people love appetizers, especially for entertaining. Some favorites, such as simple mustard dipping sauce, beer cheese, or easy baba ghanoush recipe made with roasted eggplant, garlic, and tahini, are great additions to an appetizer spread as well. Fried pickles can also be served as a side dish with sweet and spicy glazed salmon, crispy fried chicken, chicken egg rolls, chicken kabobs, or added into burgers instead of regular pickles. For those who need to adjust ingredient quantities for larger gatherings, a Recipe Converter tool can be incredibly helpful when scaling up this recipe.
Recipe
Yield: 4-6 servings
Prep Time: 10-15 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Calories: 139kcal per serving
Fried pickles are a wonderful flavor and texture combination, perfect for an appetizer or side dish.
Ingredients
Version 1 (Buttermilk-based):
- Vegetable oil for frying
- 1 cup (125 g) all purpose flour
- ½ teaspoon salt
- 1 teaspoon ground black pepper
- ¼ teaspoon paprika
- ¼ teaspoon cayenne pepper
- ¼ teaspoon garlic powder
- ½ cup (118 ml) buttermilk
- 1 large egg
- 3 kosher dill pickles, cut into slices just shy of ¼” thick and lightly patted dry
Version 2 (Water-based batter):
- Oil for frying (vegetable or peanut)
- 1/2 cup all-purpose flour
- 1 teaspoon Italian seasoning
- 1 1/2 teaspoons garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon hot sauce
- 1/2 cup water
- 16 ounces dill pickle slices, drained and dried on paper towels
Dipping Sauce (optional):
- 2 tablespoons ranch dressing
- 1 tablespoon BBQ sauce
- 1 teaspoon ketchup
- 1 teaspoon mayonnaise
- Dash tabasco sauce
- Dash of ground black pepper
Instructions
For Buttermilk Version:
Fill a Dutch oven or heavy-bottomed saucepan 2-3″ deep with oil for frying. Fix a frying thermometer to the edge (make sure it’s in the oil but not touching the bottom of the pan) and set your heat to medium. Oil will need to reach 375F (190C) before you can begin frying, but this will take 10 minutes or so.
Meanwhile, prepare your breading mixture by whisking together flour, salt, pepper, paprika, cayenne pepper, and garlic powder. Set aside.
In a separate bowl, whisk together buttermilk and egg.
Once oil has reached 375F (190C), prepare pickles for frying in batches of 3-4 slices.
Coat slices in flour mixture, gently shake off excess, dredge in buttermilk/egg mixture, then coat with flour mixture again.
Transfer carefully to oil and fry 3-4 pickle slices at a time for 90 seconds on each side or until golden brown.
Use a slotted spoon or strainer to remove from oil and transfer to a paper towel lined plate. Make sure oil returns to 375F (190C) before frying your next batch of pickles.
Fried pickles are best enjoyed warm. If desired, serve with dipping sauce, which can be made by stirring together all of the dipping sauce ingredients until combined.
For Water-Based Batter Version:
Heat 1 1/2-2 inches oil in a heavy bottomed pot over medium-high heat to 375 degrees F.
In a shallow bowl or rimmed plate, whisk together flour, Italian seasoning, garlic powder, salt and pepper. Add hot sauce and water, then mix until smooth.
Working in batches, add dried pickles to the batter and gently toss to coat. Using a slotted spoon or Chinese Spider, remove pickles from the batter and let excess drip off.
Gently add pickles to the oil one at a time. Fry for about 1 1/2-2 minutes or until golden.
Remove and let drain on paper towels. Monitor oil temperature as batches are frying to maintain consistent 375 degrees F.
Serve with Comeback Sauce and/or ketchup.
Notes
Alternatively, one can use 1 ½ cups of pre-sliced dill pickle chips.
Frequently Asked Questions
Can You Make Fried Pickles In An Air Fryer?
Yes, fried pickles can be made in an air fryer. Prepare the pickles the same way by coating them in flour, buttermilk mixture, and flour again. Spray the breaded pickles with cooking oil and place them in a single layer in the air fryer basket. Cook at 400F for about 8-10 minutes, flipping halfway through, until they’re golden brown and crispy. The air fryer method uses less oil while still achieving a satisfying crunch.
How Do You Keep Fried Pickles Crispy?
The key to keeping fried pickles crispy is to dry the pickle slices thoroughly with paper towels before coating them. Make sure the oil is at the correct temperature of 375F before frying, and don’t overcrowd the pan. After frying, place them on a paper towel-lined plate or wire rack to drain excess oil. Serve them immediately while they’re still warm, as fried pickles tend to lose their crispiness as they cool down.
What is The Best Dipping Sauce For Fried Pickles?
The best dipping sauce for fried pickles is comeback sauce or ranch dressing. Comeback sauce, similar to Zax Sauce, combines ranch dressing, BBQ sauce, ketchup, mayonnaise, tabasco sauce, and black pepper for a tangy, slightly spicy flavor that perfectly complements the crispy pickles. Plain ranch dressing is also a classic choice, while some people prefer simple ketchup or mustard-based dipping sauces for a different flavor profile.
