Fried Pickles Recipe
Make Fried Pickles Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pickles
Batter & breading
Dredge (optional for thicker coating)
Frying
Ranch dipping sauce
Finishing
Method
Pickles
- 1
Prepare pickles
Drain the pickle slices in a colander and pat them very dry with paper towels. Lay them in a single layer on paper towels and blot the tops until most surface moisture is removed. If slices are very thick or wet, let sit 10 minutes and blot again. Removing excess liquid helps the batter adhere and prevents oil splatter.
Dredge (optional)
- 2
Make dredge
In a shallow bowl or plate, whisk together 1 cup all-purpose flour, 2 tablespoons cornstarch, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Lightly toss each dried pickle slice in the dredge to coat evenly, shaking off excess. This step creates a dry surface so batter sticks better and gives a thicker coating if desired.
Batter & breading
- 3
Make batter
In a medium bowl whisk together 1 cup all-purpose flour, 1 tablespoon cornstarch, 2 tablespoons cornmeal (if using), 1 teaspoon baking powder, 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon smoked paprika, and 1 teaspoon garlic powder. In a separate small bowl lightly beat 1 large egg (if using). Gradually whisk cold sparkling water or beer (1 cup) into the dry ingredients and then whisk in the beaten egg until smooth. Batter should be thick enough to coat but still flow—adjust with a tablespoon of water or flour to get a thick pancake-batter consistency.
- 4
Optional panko finish
If using panko for extra crunch, place 1 cup panko in a shallow bowl. After dipping a dredged or non-dredged pickle slice in batter, press it briefly into the panko to adhere, then lift and let excess fall off.
Frying
- 5
Heat oil
Pour about 3–4 cups of neutral oil into a heavy-bottomed skillet, Dutch oven, or deep pan to a depth of about 1 to 1 1/2 inches. Heat oil over medium-high heat until it reaches 350°F (175°C). If you don’t have a thermometer, test by dropping a small bit of batter—if it sizzles and browns in about 30–40 seconds, it’s ready.
- 6
Fry pickles
Working in small batches (4–6 slices at a time depending on pan size), dredge each dried pickle (or dredged pickle) through the batter, letting excess drip off, then place carefully into hot oil. Fry, turning once, until golden brown and crisp, about 1.5–3 minutes per side depending on thickness. Do not overcrowd the pan—oil temperature will drop and coating can become greasy.
- 7
Drain and season
Using a slotted spoon or spider, transfer fried pickles to a paper towel-lined baking sheet to drain. While still hot, sprinkle lightly with flaky or kosher salt. Repeat with remaining pickles, bringing oil back to 350°F between batches if needed.
Ranch dipping sauce
- 8
Mix sauce
While the oil heats or pickles rest, whisk together 1/2 cup mayonnaise, 1/4 cup sour cream or Greek yogurt, 2 tablespoons buttermilk (or regular milk), 1 tablespoon chopped fresh dill, 1 tablespoon chopped chives, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon lemon juice if desired. Taste and adjust seasoning. Chill until ready to serve.
