Fried Pickles (v) Recipe

Pat dry

Remove pickle slices from the jar and place them on paper towels. Pat both sides dry thoroughly to remove excess brine (this helps the batter adhere and prevents sputtering when frying).

If pickle slices are very thick, halve them crosswise so they’re roughly 0.5 cm–1 cm thick to ensure even frying.

Reserve about 60 ml of the pickle juice for the batter (optional — adds tang).

Make the batter

In a medium bowl, whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp cayenne, 1 tsp fine salt, and 1/2 tsp black pepper until evenly combined.

If using the egg, beat it lightly in a small bowl and whisk into the dry mixture. Slowly whisk in 180 ml cold sparkling water and 60 ml reserved pickle juice until you have a slightly thick, smooth batter that coats the back of a spoon. The batter should be thick enough to cling but still pourable; add a tablespoon of water if too thick or a tablespoon of flour if too thin. Keep the batter cold (place the bowl over another bowl with ice briefly) — cold batter yields a crispier fry.

Prepare the dry dredge

In a shallow dish, combine 3/4 cup all-purpose flour, 1/2 cup cornmeal or panko (if using), and 1/2 tsp fine salt. This will help the batter adhere and add extra crunch.

Heat the oil

Pour about 1 cup of neutral oil into a heavy, deep skillet or a wide saucepan to a depth of ~1 inch (you can increase quantity to maintain depth if using a larger pan). Heat over medium-high until the oil reaches 175–180°C (350–360°F). If you don’t have a thermometer, test by dropping a small amount of batter into oil — it should sizzle and float, browning in about 45–60 seconds.

Dredge and batter

Working in small batches (4–6 slices at a time), toss a few pickle slices in the dry dredge to coat lightly, shake off excess, then dip into the batter, letting excess drip back into the bowl. For extra crunch, after battering you may dredge them again in the flour/panko mix—this double-coating increases crunch and adhesion.

Fry

Carefully lower battered pickles into the hot oil in a single layer without overcrowding. Fry for 1.5–2.5 minutes per side (or 2–4 minutes total per batch), turning once if needed, until golden brown and crisp. Adjust heat to maintain oil temperature — if oil gets too hot, lower heat; if too cool, increase slightly. Use a slotted spoon or spider to transfer fried pickles to a wire rack set over a baking sheet or to paper towels to drain.

Finish and season: While still hot, sprinkle a light pinch of salt over the pickles to enhance flavor. Squeeze lemon wedges over them if desired.

Make the sauce

In a small bowl, combine 1/2 cup vegan mayonnaise, 1 tbsp Dijon mustard, 1 tsp hot sauce, 1 tsp maple syrup or agave, 1/4 tsp smoked paprika, and 1/4 tsp freshly ground black pepper. Whisk until smooth and adjust seasoning to taste. Chill until ready to serve.

Serve the fried pickles immediately with the dipping sauce on the side for maximum crispness.