Fried Pickles

5 from 1 vote

Savor the crunch of Fried Pickles! Perfectly battered and deep-fried for a tangy, crispy experience. Great for appetizers or a unique snack.

Prep Time20

Cook Time4

Total Time24

Course: Appetizers and Snacks

Cuisine: Southern

Servings: servings

Author: Jamie Sherman

Equipment

Ingredients

peanut oil for frying
2 cups hamburger dill chip pickles drained
½ cup all-purpose flour
2 tablespoons yellow cornmeal
¾ teaspoon creole seasoning
½ cup water
1 tablespoon reserved pickle juice
Ranch dressing for serving

Instructions

Heat the oil in a deep fryer or a Dutch oven with 3 inches of oil up the side of the pan to 350°F.
Place paper towels on a baking sheet. Then, place the pickles on the paper towels, making sure they are not touching each other. Take more paper towels or a clean kitchen towel and press out as much of the liquid from the pickles as you can. They need to be dry.
In a medium-sized bowl, whisk together the flour, cornmeal, and creole seasoning. Add the water and pickle juice, and stir to combine until smooth.
Once the oil is up to temp, add handfuls of the dried pickles to the batter. Using a slotted spoon or your clean hands, separate the pickles making sure they are not sticking.
Carefully drop them into the hot oil one at a time. If using a deep fryer, I like to shake the basket around to make sure they don’t stick to the bottom. Fry until crispy and lightly golden brown, about 4 minutes. Stir them around every so often to make sure they are browning evenly.
Take the fried pickles and place them on a clean paper towel-lined baking sheet to absorb any excess oil. Immediately place the pickles onto a wire rack over a baking sheet to catch any drips and prevent them from getting soggy. Repeat with the remaining pickles.
Serve with Ranch for dipping.

Notes

Ranch dressing is a classic dipping choice, but you can also try other sauces like honey mustard, remoulade, garlic aioli, or even a spicy comeback sauce.
Hamburger dill chip pickles are commonly used for this recipe, but you can experiment with other types based on your preference.
Peanut oil is often recommended for its high smoke point and neutral flavor, but you can also use other oils like canola or vegetable oil.
You can prepare the batter ahead of time, but it's best to use it within a few hours for optimal results.
While Fried Pickles are best enjoyed fresh, you can store leftovers in an airtight container and reheat them in an oven or air fryer to revive some of their crispiness.

FREEZING FRIED PICKLE

You can freeze Fried Pickles, although the texture may not be as crispy when you reheat them. If you choose to freeze them, follow these steps to help maintain their quality:

Cool Completely: Allow the fried pickles to cool to room temperature.
Separate Layers: Place a sheet of parchment paper between layers of pickles to prevent them from sticking together.
Package Properly: Put the cooled, layered pickles in an airtight container or a heavy-duty freezer bag. Remove as much air as possible to minimize freezer burn.
Label and Date: Clearly mark the container with the date so you can keep track of how long they've been frozen.
Freeze: Store the container in the freezer. They should be consumed within 1-2 months for the best quality.

To reheat, it's best to use an oven or an air fryer set to a high temperature (around 400°F) to revive some of the crispiness. Microwaving is not recommended as it will likely result in soggy pickles.

Nutrition