Fried Pickle Recipe

This Fried Pickles Recipe makes a perfectly pleasing palatable plate of goodness. Sliced and coated with seasoned flour and deep-fried. Serve them as an appetizer or a fun side dish at your next party, and watch them disappear!

It seems that just about every food known has been fried. Some successful. Others, not so much. Most fried foods, I can take a bite or two, and that’s enough, I can take it or leave it. But there are other fried foods, like mushrooms, onions, or these Fried Pickles have a flavor and texture combination that just seems right. And to take one bite or two isn’t the easiest thing to do. For that reason, we don’t prepare fried foods on a regular basis. Everything in moderation and all of that.

When we do fry something, we make sure that it’s worth the extra calories and fat. These Fried Pickles are worth it in our opinion, or as they refer to tasty things around our area, they’re “good eating.” Of course, don’t forget the Comeback Sauce (very similar to Zax Sauce) for dipping. It’s an essential partner for Fried Pickles. It just is.

Fried Pickles Recipe

Fried Pickles are a wonderful flavor and texture combination and perfect for an appetizer or side dish.

Prep: 10min

Total: 30min

Ingredients:

• oil for frying (vegetable or peanut)
• 1/2 cup all-purpose flour
• 1 teaspoon Italian seasoning (Greek seasoning or your favorite seasoning medley may be substituted)
• 1 1/2 teaspoons garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon hot sauce
• 1/2 cup water
• 16 ounces dill pickle slices, drained and dried on paper towels

Instruction:

1. Heat 1 1/2-2 inches oil in a heavy bottomed pot over medium-high heat to 375-degrees F.
2. In a shallow bowl or rimmed plate, whisk together flour, Italian seasoning, garlic powder, salt and pepper. Add hot sauce and water and mix until smooth.
3. Working in batches, add dried pickles to the batter, gently toss to coat. Using a slotted spoon (or Chinese Spider), remove pickles from the batter and let excess drip off. Gently add pickles to the oil one at a time. Fry for about 1 1/2-2 minutes or until golden. Remove and let drain on paper towels. Monitor oil temperature as batches are frying to maintain consistent 375-degrees F.
4. Serve with Comeback Sauce and/or ketchup.

Fried Pickles

Fried pickles are the tastiest party snack or appetizer. This classic recipe yields crunchy, golden fried pickles every time. Just add ranch for dipping!

Prep: 20min

Total: 30min

Yield: 6 – 8 serving(s)

Ingredients:

• Vegetable oil, for frying
• 2 c. all-purpose flour
• 1/4 c. cornstarch
• 2 tsp. kosher salt
• 1 1/2 tsp. ground black pepper
• 1/2 tsp. paprika
• 1/2 tsp. garlic powder
• 1/2 tsp. onion powder
• 1 c. buttermilk
• 1 egg
• 16 oz. dill pickle chips, drained and patted very dry
• Ranch dressing, for serving

Instruction:

1. Heat 3/4-inch of vegetable oil in a large cast-iron skillet until a deep-fry thermometer registers 375˚.
2. Mix together the flour, cornstarch, salt, black pepper, paprika, and garlic and onion powders in a wide, shallow bowl. Whisk the buttermilk and egg to combine in a separate wide, shallow bowl.
3. Place 1/4 of the pickle slices in the buttermilk mixture and gently stir with a fork to coat. Using a slotted spoon, drain the pickles well, place them in the flour mixture and toss to combine. Add the pickles to the skillet and fry until golden brown and crispy, about 2 minutes. Using a clean slotted spoon or a spider, transfer the pickles to a paper towel-lined plate. Repeat with the remaining 3 batches of pickles. Serve immediately with ranch dressing for dipping.

Fried Pickles Recipe

Deep Fried Pickles are crunchy, flavorful, and SO tasty! They are breaded and fried to perfection, making them a crowd favorite!

Prep: 15min

Total: 25min

Serving Size: 1 g

Nutrition Facts: servingSize 1 g, calories 98 kcal, Carbohydrate 19 g, Protein 3 g, Fat 1 g, Saturated Fat 0.2 g, Sodium 888 mg, Fiber 1 g, Sugar 1 g, unSaturated Fat 0.6 g

Ingredients:

• vegetable oil (for frying)
• 1 (16-ounce) jar dill pickle slices
• ½ cup all-purpose flour
• 2 teaspoons garlic salt
• 1 teaspoon Italian seasoning
• ¼ teaspoon pepper
• ¾ cup water
• 1½ cups panko breadcrumbs

Instruction:

1. Fill a frying pan with ½ inch oil and heat over medium-high heat to 350–375 degrees F.
2. While oil is heating, drain pickles and place on paper towels. Pat dry to remove any excess juice.
3. Whisk flour, garlic salt, Italian seasoning and pepper together in a shallow bowl. Add water and mix until smooth.
4. Place breadcrumbs in a separate shallow dish.
5. Working in batches, add pickles to the batter and toss to coat. Then dip pickles in breadcrumbs, making sure to coat all sides.
6. Fry pickles in batches in the oil for 1–2 minutes on each side, or until golden brown. Repeat with the remaining pickles.
7. Serve immediately with ranch dressing.

Fried Pickles

Pickle haters and pickle lovers will all reach for these easy fried pickles. Crispy on the outside, juicy in the middle, they’re a staple party starter.

Prep: 25min

Total: 30min

Yield: 12

Ingredients:

• 12 large pickle spears, drained and patted dry
• 1 c. all-purpose flour
• 1 tsp. garlic powder
• 1 tsp. kosher salt
• 2 large eggs, lightly beaten
• 2 c. panko
• Vegetable oil, for frying
• 1/4 c. Ranch dressing, for serving
• 1 tbsp. Hot sauce, for serving

Instruction:

1. Prepare the pickles: Slice pickle spears lengthwise into thirds or quarters, depending on how thick they are, to create thin spears.
2. Set up the dredging station: In a medium bowl, whisk together flour, garlic powder, and kosher salt. Put the eggs in a separate medium bowl and the panko in a third bowl. Working a few spears at a time, dredge the pickle spears in the flour mixture, toss the spears in the eggs, then dredge in panko.
3. Make the spicy ranch: Mix together ranch and hot sauce, adding more hot sauce if desired. Set aside until ready to serve.
4. Fry the pickles: Pour about 1 1/2-in vegetable oil into a large, deep skillet. Heat over medium heat until the oil reaches about 350 degrees F, or until the oil is shimmering. (If a splash of water sizzles when you flick it into the pan, it’s ready.) Working in batches, add 3-4 pickle spears to the hot oil using tongs. Do not crowd the pan, or the oil will cool! Cook until the spears are golden brown on one side, about 1 minute, then flip and cook until the second side is golden, about a minute more. Place the fried pickles on a cooling rack lined with paper towels. Serve hot with spicy ranch.

How To Make Fried Pickles | Texas Roadhouse Copycat Recipe |GAMEDAY Recipe

FAQ

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