Fried Pickles Recipe
Recipe information
Make Fried Pickles in just 40m. Sliced and battered dill pickles. Deep fried and served with our creamy dill dip.
Get This Recipe In Your Inbox
Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!
Was this page helpful?
Help improve this recipe for others!
Ingredients
Fried Pickles
Creamy Dill Dip
Fried Pickles
1. Prep pickles
Drain the jarred dill pickle chips in a colander; spread on paper towels and pat dry thoroughly to remove excess brine. Let rest 10 minutes while you mix batter.
2. Dust
Place 1/4 cup all-purpose flour in a shallow bowl or plate. Lightly toss each pickle chip in the flour to coat—this helps batter adhere. Shake off excess.
3. Make batter
In a medium bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, 1/2 tsp paprika and optional 1/8 tsp cayenne. In a separate bowl whisk the egg with 1/2 cup milk and 1/2 cup cold seltzer/club soda until combined. Pour wet into dry and whisk gently until just combined — a few small lumps are okay. Batter should be thick enough to coat chips but still fluid; if too thick add up to 1–2 tbsp more seltzer.
4. Heat oil
Pour about 3–4 cups vegetable oil into a heavy, deep skillet or Dutch oven to reach roughly 2 inches deep. Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test with a small drop of batter: it should sizzle and brown within 30–45 seconds.
5. Batter and fry
Working in small batches (6–8 chips at a time depending on pan size), dip each floured pickle chip into the batter, letting excess drip off for 2–3 seconds, then carefully place into hot oil. Fry, turning occasionally, until golden brown and crisp — about 2 to 3 minutes per side (total 3–5 minutes). Do not overcrowd the pan to keep oil temperature steady.
6. Drain
Remove fried pickles with a slotted spoon to a wire rack set over a baking sheet or paper towels. Immediately season lightly with a pinch of salt. Keep warm in a 200°F (95°C) oven while finishing remaining batches.
7. Finish
When all batches are done, allow 1–2 minutes for excess oil to drain, then transfer to a serving plate.
Creamy Dill Dip
8. Mix dip
In a small bowl combine 1/2 cup mayonnaise, 1/4 cup sour cream, 1 tablespoon finely chopped fresh dill (or 1 tsp dried), 1 tsp lemon juice, 1/2 tsp minced garlic, 1/4 tsp salt and 1/4 tsp black pepper. Stir until smooth. If the dip is too thick, thin with up to 1 tablespoon milk to reach desired consistency.
9. Chill (optional)
For best flavor let the dip chill in the refrigerator for 15–30 minutes to allow the dill and garlic to meld. Stir before serving.
10. Serve
Serve the hot fried pickles immediately with the creamy dill dip on the side for dipping.
Local Coupons
No local coupons found for this recipe's ingredients.