Fried Pickles & Peppers Recipe

Drain the dill pickle slices in a colander and pat dry thoroughly with paper towels to remove excess brine. Excess moisture prevents the batter from adhering and causes oil splatter.

If pickles are very thick, halve slices to make bite-sized pieces. Trim, halve and seed the mini sweet peppers. Pat peppers (and jalapeño slices if using) dry as well.

In a shallow bowl combine 1 cup all-purpose flour, 1/2 tsp kosher salt and 1/4 tsp black pepper. This dry dredge will help the batter stick to the pickles and peppers.

Working in small batches, toss each piece briefly in the flour mixture, shaking off excess. Place dredged pieces on a wire rack while preparing batter.

In a medium bowl whisk together 1 cup all-purpose flour, 1 tablespoon cornstarch, 1 tsp baking powder, 1 tsp salt, 1 tsp black pepper, 1 tsp paprika and 1 tsp garlic powder until evenly combined.

Add the large egg and about 3/4 cup very cold club soda or cold beer and whisk gently until just combined into a slightly thick, lumpy batter. You can adjust consistency with the remaining cold soda/beer: it should coat the back of a spoon but still drip.

Place 1 cup panko breadcrumbs mixed with 2 tbsp grated Parmesan (if using) in a shallow dish. The dredged pieces will be dipped in batter and then panko for extra crunch.

Pour about 3–4 cups neutral oil into a deep skillet or medium pot to reach about 1½ inches depth. Heat over medium-high until oil reaches 350°F (175°C). If you don’t have a thermometer, test with a tiny drop of batter — it should sizzle and brown slowly.

Working in small batches to avoid crowding, take a dredged piece, dip it into the batter to coat completely, allow excess to drip off for 2–3 seconds, then press into the panko so breadcrumbs adhere. For a lighter crust you can omit the panko and fry batter-only pieces.

Carefully lower battered pieces into the hot oil. Fry pickles and peppers for about 2–3 minutes, turning once, until golden brown and crisp. Thicker pieces may need up to 3–4 minutes. Do not overcrowd the pan.

Using a slotted spoon or spider, transfer fried pieces to a wire rack set over a baking sheet (or paper towels) to drain. Season immediately with a light pinch of salt while still hot. Repeat with remaining pieces, bringing oil back to temperature between batches.

If desired, finish with a squeeze of lemon and sprinkle chopped fresh parsley over the fried pickles and peppers before serving.

Place ranch dressing and spicy remoulade (or sriracha mayo) in small bowls. Optionally garnish remoulade with a pinch of smoked paprika and chopped chives. Serve immediately alongside the fried pickles and peppers.