Fried Pickle (10) Recipe

Drain the jar of dill pickle spears thoroughly in a colander for 2–3 minutes. Pat each spear dry with paper towels until mostly dry. For crisper results, transfer the spears to a shallow bowl, cover with cold water and ice for 5 minutes to remove excess brine, then drain and pat very dry.

Make dry mix

In a shallow bowl or wide plate, whisk together the all-purpose flour, cornstarch, cornmeal (if using), baking powder, salt, black pepper, garlic powder, and smoked paprika until evenly combined.

Set up stations

Arrange three stations: (1) dry mix, (2) batter, (3) breadcrumbs (optional). Place a wire rack or a sheet pan lined with paper towels near the fryer to drain finished pickles.

In a medium bowl, lightly whisk the cold club soda (or beer) and the egg until just combined. The batter should be slightly thin but able to coat the back of a spoon. Keep the batter very cold — place the bowl over an ice bath or in the fridge briefly if your kitchen is warm.

Working one at a time: roll a dry pickle spear in the dry mix, shaking off excess; dip into the cold batter, letting excess drip off; then press into the breadcrumbs or panko for a second crunchy layer (if using). For a single-coat batter-only version, omit the breadcrumbs and just batter the spears.

Pour oil into a deep, heavy pot or a Dutch oven to a depth of about 2–2.5 inches (about 1–1.5 cups for a medium pot). Heat oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test with a small drop of batter — it should sizzle and rise immediately.

Fry the pickles in batches of 3–4 spears, taking care not to overcrowd the pot. Fry until golden brown and crisp, about 2–3 minutes per side (4–5 minutes total), turning if necessary so they brown evenly. Use a slotted spoon or spider to transfer to the wire rack lined sheet pan to drain. If oil temperature drops below 325°F (160°C), allow it to return to 350°F before the next batch.

Season the fried pickles lightly with a pinch of additional salt immediately after frying, if desired.

Arrange fried pickles on a serving platter. Sprinkle with chopped parsley and add lemon wedges on the side. Serve hot with ranch dressing or spicy mayo for dipping.