Fried Pickles Recipe

1. Prepare pickles

Drain pickle slices in a colander and pat them dry very well with paper towels. Excess moisture will prevent the batter from sticking and make oil splatter. If slices are large, halve them so they are bite-size.

2. Make the batter

In a medium bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1/2 tsp baking powder, 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp paprika, and 1/2 tsp garlic powder. In a separate small bowl whisk the egg, then add 3/4 cup cold club soda or beer. Pour the wet into the dry and whisk just until combined; it should be slightly lumpy and thick enough to coat but still runny (adjust with a tablespoon of soda if too thick). Chill batter in the refrigerator for 10–15 minutes while heating the oil.

3. If using panko, mix 1 cup panko breadcrumbs with 1/4 cup grated Parmesan in a shallow dish. This will be used after battering for an extra-crispy crust. If you prefer only battered pickles, skip this step.

4. Set up dredging station

Place 1/2 cup additional flour in a shallow bowl. In another bowl whisk 1 egg with 2 tablespoons milk or water to make an egg wash. Keep the batter bowl next to these. Heat 4 cups of neutral oil in a deep, heavy pot or deep fryer to 350°F (175°C). If you don't have a thermometer, heat oil until a 1-inch cube of bread browns in about 45–60 seconds.

5. Dredge and coat

Working in small batches (4–6 slices at a time), dredge each dried pickle slice in the plain flour, shaking off excess. Dip into the egg wash, then into the chilled batter, allowing excess to drip off. For extra crunch, press battered pickle into the panko-Parmesan mixture to coat. Place coated pickles on a wire rack while you fry the first batch.

6. Fry

Carefully lower a few coated pickles into the hot oil (do not overcrowd). Fry for 2 to 3 minutes, flipping if needed, until golden brown and crisp. Use a slotted spoon or spider to remove and transfer to a wire rack set over a rimmed sheet pan to drain—do not use paper towels directly under them or they will steam and lose crispness. Maintain oil temperature between 340–360°F (170–180°C); adjust heat as needed. Repeat with remaining pickles.

7. Finish

If desired, sprinkle hot fried pickles with a light pinch of salt and chopped parsley. Let cool for 1–2 minutes; they will be very hot inside.

8. While pickles chill and oil warms, make the ranch dip: in a small bowl whisk together 1/2 cup mayonnaise, 1/4 cup sour cream or Greek yogurt, 1 tablespoon milk, 1/2 tsp dried dill, 1/2 tsp dried parsley, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/2 tablespoon lemon juice, 1/4 tsp kosher salt and 1/4 tsp black pepper. Taste and adjust seasoning. Chill until ready to serve.

9. Serve fried pickles hot with the ranch dip and lemon wedges on the side. Provide extra napkins—they are best eaten immediately while crisp.