Frickles Recipe

Slice the pickles

Drain the pickles well in a colander for at least 10 minutes. Pat dry with paper towels. Slice pickles into 1/4-inch thick rounds. You should have about 4 cups of slices.

Prepare dry dredge

In a shallow bowl, whisk together the all-purpose flour, cornstarch, cornmeal, garlic powder, onion powder, smoked paprika, salt, and black pepper until evenly combined.

Prepare egg wash

In a second shallow bowl, beat the eggs with the milk until smooth.

Prepare breadcrumb mix

In a third shallow bowl, combine panko breadcrumbs and grated Parmesan cheese. Mix to distribute the cheese evenly.

Bread the pickle slices

Working in batches of about 12–15 slices to avoid crowding, dredge each slice first in the dry flour mixture, shaking off excess; then dip into the egg wash, allowing excess to drip off; finally press into the panko-Parmesan mixture to fully coat. Place breaded slices on a wire rack and repeat until all slices are breaded. For an extra-crisp double coat, repeat the egg wash and panko step once more.

Heat the oil

Pour vegetable oil into a heavy-bottomed pot or deep fryer to a depth of about 2–3 inches (approx. 3–4 cups depending on your vessel). Heat to 350°F (175°C). If you don't have a thermometer, test with a small piece of bread: it should brown in about 60 seconds.

Fry the frickles

Fry breaded pickle slices in small batches (6–8 slices at a time) for 2–3 minutes, turning once, until golden brown and crisp. Maintain oil temperature close to 350°F; lower slightly if browning too fast. Use a slotted spoon or spider to transfer fried slices to a paper towel-lined tray or wire rack to drain. Sprinkle lightly with a pinch of salt while still hot.

Keep warm (optional)

If making large quantities, keep fried batches warm and crisp in a single layer on a rimmed baking sheet in a 200°F (95°C) oven while finishing remaining batches.

In a small bowl, whisk together mayonnaise, Dijon mustard, ketchup, minced capers, lemon juice, hot sauce (if using), Worcestershire sauce, minced garlic, and chopped parsley until smooth and well combined. Taste and adjust seasoning with 1/8 tsp salt and 1/8 tsp black pepper as needed. Refrigerate for at least 15 minutes to let flavors meld; sauce can be made up to 24 hours ahead and kept covered in the refrigerator.

Arrange fried frickles on a serving platter or basket lined with paper. Garnish with chopped fresh parsley and serve with lemon wedges and a small bowl of house Bistro sauce for dipping.

Serve immediately while hot and crisp. Estimated yield serves 4 as an appetizer or 2–3 as a side/snack.