Frickles Recipe

Prepare brine

In a small saucepan combine 2 cups water, 1 cup distilled white vinegar, 2 tablespoons granulated sugar, and 1 tablespoon kosher salt. Add 1 teaspoon black peppercorns, 1 teaspoon mustard seeds, 1 teaspoon dried dill (or 1 fresh dill sprig), 1 teaspoon red-pepper flakes, and 2 smashed garlic cloves. Bring to a gentle simmer over medium heat, stirring until sugar and salt dissolve. Remove from heat and let cool to room temperature (about 20–25 minutes).

Marinate pickles

Place 16 whole cocktail gherkins in a wide airtight container or jar. Pour the cooled brine over the pickles so they are completely submerged. Cover and refrigerate for at least 4 hours, ideally overnight, to let flavors meld. If using store-bought pickles that are already brined, you can skip this step or marinate for 1–2 hours if you want extra flavor.

Prepare oil and equipment

When ready to fry, set a heavy-bottomed pot or deep fryer over medium heat and add about 3–4 cups vegetable oil (enough for 2–3 inches depth). Heat to 350°F (175°C). Line a baking sheet with paper towels to drain fried frickles.

Make batter

In a bowl whisk together 1 cup all-purpose flour, 1/2 cup cornstarch, and 1/2 teaspoon baking powder. Season with 1 teaspoon salt and 1/2 teaspoon ground black pepper. In a separate small bowl whisk 1 large egg with 1 cup cold sparkling water or cold beer. Pour wet into dry and mix just until combined — the batter should be slightly lumpy and fairly thin. If batter is too thick add 1–2 tablespoons more cold water.

Coat pickles

Remove pickles from the brine and pat each one dry thoroughly with paper towels — excess moisture prevents proper adhesion. Working in batches, dredge pickles lightly in a tablespoon of extra flour (optional) to help batter stick, then submerge each pickle in the batter, letting excess drip off.

Fry the frickles

Carefully lower battered pickles into the hot oil, 4–6 at a time, avoiding overcrowding. Fry until golden brown and crisp, 2.5–4 minutes, turning gently if needed. Use a slotted spoon to transfer to the paper towel-lined tray to drain. Maintain oil temperature around 340–360°F (170–180°C) between batches for even cooking.

Finish & serve

After frying all batches, let frickles rest 1–2 minutes on the paper towels, then transfer to a serving plate. Serve hot with the dipping sauce (below) or ketchup. Optionally sprinkle a little flaky sea salt over them immediately after frying.

While oil heats or frickles rest, whisk together 1/2 cup mayonnaise, 1/4 cup sour cream (or Greek yogurt), 1 teaspoon hot sauce, 1 teaspoon lemon juice, 1/2 teaspoon smoked paprika, and 1/4 teaspoon salt in a small bowl until smooth. Taste and adjust seasoning. Chill until ready to serve.