Fried Pickles And Onion Rings Combo Recipe

Prep pickles and dredging station

Drain pickle slices in a colander and pat dry with paper towels. Set up three shallow bowls: Bowl 1 - all-purpose flour mixed with 2 tablespoons of cornstarch, 0.5 tsp salt, 0.125 tsp black pepper, and 0.125 tsp garlic powder. Bowl 2 - buttermilk, egg whisked together with 1 tsp hot sauce (if using). Bowl 3 - panko breadcrumbs mixed with remaining 2 tablespoons cornstarch.

Coat pickles

One by one, dredge each pickle slice in Bowl 1 (lightly shake off excess), dip into the buttermilk-egg mixture, then press into the panko mixture to fully coat. For extra crispness, repeat the dip in buttermilk and a second press in panko for a double coating.

Heat oil

Pour vegetable oil into a heavy-bottomed skillet or Dutch oven to reach about 2 inches deep (about 3–4 cups). Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test with one breadcrumb: it should sizzle and brown within 40–50 seconds.

Fry pickles

Fry the coated pickle slices in small batches (do not overcrowd) 2–3 minutes per side, or until golden brown and crisp. Use a slotted spoon to transfer fried pickles to a wire rack set over a baking sheet or paper towels. Immediately sprinkle with a pinch of salt while hot. Keep warm in a 200°F (95°C) oven if needed while you finish frying remaining batches.

Prep onion rings

Peel the onion and slice into 1/3- to 1/2-inch thick rings. Separate rings and place them in a bowl with 1 cup buttermilk to soak for 15 minutes; this tenderizes the onion and helps batter adhere.

Make batter and coating

In a medium bowl whisk together 1 cup flour, 1/4 cup cornmeal, 0.5 tsp baking powder, 1 tsp salt, 0.5 tsp paprika, and 0.25 tsp cayenne (if using). Gradually whisk in 3/4 cup cold sparkling water or beer until smooth and thick enough to coat the back of a spoon. Place 1 cup panko in a shallow bowl for final dredging.

Coat onion rings

Remove onion rings from buttermilk, letting excess drip off. One at a time, dip rings into the batter to fully coat, then press into the panko so breadcrumbs adhere. For crunchier rings, repeat: dip again briefly in batter and coat a second time with panko.

Heat oil

Use the same method as for pickles: heat oil in a deep pot to 350°F (175°C). Maintain temperature between 340–360°F while frying.

Fry onion rings

Fry rings in small batches 2–3 minutes, turning once, until golden brown and crisp. Drain on a wire rack or paper towels and season with a little salt immediately. Keep warm in the oven with the pickles, if desired.

Combine mayonnaise, ketchup, sweet pickle relish, apple cider vinegar, and 1/2 tsp hot sauce (if using) in a small bowl. Stir until smooth and refrigerate for at least 10 minutes to let flavors meld. Taste and adjust seasoning or relish quantity to preference.