Crispy Fried Pickles Recipe has got to be one of my all-time favorite snack attacks. Seriously, who doesn’t love that perfect crunch paired with tangy pickle goodness? If you haven’t tried making these at home yet, you’re in for a treat. I’m here to walk you through everything you need to know to get those golden, crispy bites just right.
Why You Should Try This Crispy Fried Pickles Recipe
Ever had a craving for something salty, tangy, and crunchy all at once? Fried pickles hit that spot like a charm. They make an awesome appetizer or snack when you want something a little different from your usual chips or fries. Plus, they’re surprisingly easy to whip up, even if you’re not a kitchen pro.
I remember the first time I made these; I was skeptical about frying pickles, but one bite changed my mind instantly. They’re addictive, and you can customize the batter to your liking. Want spicy? Add some cayenne. Prefer a lighter crunch? Adjust the coating. The possibilities are tasty and endless.
Variations I’ve Tried And Loved
You might think fried pickles are just fried pickles, but nope! Here are a few twists I’ve played around with:
- Spicy Kick: Toss some chili powder or hot sauce in the batter for a fiery bite.
- Cheesy Crunch: Add a bit of grated Parmesan to the coating mix for extra flavor.
- Gluten-Free: Use almond flour or a gluten-free mix instead of regular flour.
- Beer Batter: Swap the milk for beer to get a lighter, airier crust.
Crispy Fried Pickles Recipe
Ingredients
Instructions
- Drain the pickle slices and pat them dry with paper towels.
- In a bowl, mix together the flour, cornmeal, paprika, garlic powder, cayenne pepper, and salt.
- Pour the buttermilk into a separate bowl.
- Dip each pickle slice into the buttermilk, then dredge it in the flour mixture, coating thoroughly.
- Heat the vegetable oil in a deep fryer or deep skillet to 350°F (175°C).
- Fry the coated pickles in batches until golden brown and crispy, about 2-3 minutes per batch.
- Remove fried pickles with a slotted spoon and drain on paper towels.
- Serve hot with your favorite dipping sauce.
Notes
Serving Ideas for Crispy Fried Pickles
Wondering what to pair these bad boys with? Here are some ideas:
- Classic ranch or blue cheese dressing for dipping.
- Spicy mayo or sriracha aioli for a flavor punch.
- Alongside burgers or sandwiches as a crunchy side.
- Tossed on top of salads for an unexpected twist.
Honestly, I’ve even eaten them solo while binge-watching my favorite shows. No judgment here.
Helpful Tips for Crispy Fried Pickles Recipe
A few nuggets of wisdom from my kitchen to yours:
- Always pat your pickles dry before coating. Moisture kills crunch.
- Use fresh oil or filter your oil if reusing to avoid off-flavors.
- Don’t skip the cornmeal; it’s the secret weapon for crunch.
- Fry in small batches to keep oil temperature consistent.
- Let fried pickles rest briefly on a wire rack for the best texture.
These little tricks make a huge difference, trust me.
Leftovers
If you have any leftovers (which is rare), store them in an airtight container in the fridge. Reheat in the oven or air fryer to bring back the crispiness. Avoid microwaving unless you want soggy pickles – nobody wants that.
Common Mistakes to Avoid
Here’s what I’ve learned not to do:
- Skipping the drying step for pickles – soggy crust alert.
- Using oil that’s not hot enough – results in greasy pickles.
- Overcrowding the pan – lowers oil temperature and ruins crisp.
- Not seasoning the batter – bland fried pickles are a sad thing.
Avoid these, and you’ll be golden.
Nutrition Infos (per serving)
- Calories: 320 kcal
- Carbohydrates: 28 g
- Protein: 6 g
- Fat: 20 g
- Fiber: 2 g
- Sugar: 3 g