Fried Pickles Recipe

Prep pickles

Drain pickle spears well and pat dry with paper towels. If excessively wet, blot again until mostly dry — removing surface moisture helps the batter adhere and prevents oil splatter.

Make dry mix

In a large bowl whisk together 1.5 cups all-purpose flour, 0.5 cup cornstarch, 1 tsp baking powder, 1 tsp salt, 0.5 tsp black pepper, 0.5 tsp smoked paprika and 0.5 tsp garlic powder until evenly combined.

Prepare batter

In a separate bowl lightly beat 1 large egg. Add 1 cup bourbon beer and 0.25 cup ice water to the egg and stir to combine. Pour the wet mixture into the dry mix and whisk briefly until just combined; a few small lumps are fine. The batter should be thick enough to coat but still pourable — adjust with up to 2 tbsp cold water if too thick. Keep batter chilled (place bowl over an ice bath) if frying immediately to keep it cold for a crisper crust.

Heat oil

Pour about 3–4 inches of vegetable oil into a heavy-bottomed pot or deep fryer (approximately 4 cups for a medium pot). Heat oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter — it should sizzle and rise to the surface fairly quickly.

Coat pickles

Working in small batches (6–8 spears depending on fryer size), dredge each dried pickle spear directly into the batter, letting excess drip back into the bowl. Avoid overcrowding to maintain oil temperature.

Fry

Carefully lower battered pickles into the hot oil using tongs or a slotted spoon. Fry until golden brown and crisp, about 2.5–3.5 minutes per batch, turning once if necessary for even color. Maintain oil temperature at roughly 340–360°F (170–180°C).

Drain and season

Use a slotted spoon to transfer fried pickles to a wire rack set over a baking sheet or paper towels to drain. Immediately season lightly with a pinch of salt while still hot. Repeat with remaining pickles and batter.

Serve

Arrange fried pickles on a serving plate and serve hot alongside the tzatziki.

Prepare cucumber: grate 1/2 cup seeded cucumber, then place grated cucumber in a fine sieve or clean kitchen towel and press or squeeze out as much liquid as possible. Removing excess moisture prevents a watery tzatziki.

Combine ingredients: In a bowl stir together 1 cup Greek yogurt, the drained grated cucumber, 2 tbsp chopped fresh dill, 1 minced garlic clove, 1 tsp lemon juice, 1 tsp olive oil, 1/2 tsp salt and 1/4 tsp black pepper until smooth and well combined.

Chill and rest: Cover and refrigerate the tzatziki for at least 20–30 minutes to allow flavors to meld. Taste before serving and adjust salt, lemon, or garlic as needed.

Serve: Spoon tzatziki into a small bowl and place alongside the fried pickles for dipping.