Description
Crispy Fried Pickles are a delicious and crunchy appetizer featuring dill pickle slices coated in a seasoned flour batter and panko breadcrumbs, then fried to golden perfection. They offer a tangy and savory snack perfect for sharing at parties or enjoying any time as a tasty treat.
Ingredients
Scale
Pickles
- 1 (16-ounce) jar dill pickle slices
Batter
- ½ cup all-purpose flour
- 2 teaspoons garlic salt
- 1 teaspoon Italian seasoning
- ¼ teaspoon pepper
- ¾ cup water
Coating
- 1½ cups panko breadcrumbs
Frying
- Vegetable oil, for frying
Instructions
- Heat the oil: Fill a frying pan with ½ inch of vegetable oil and heat over medium-high heat until it reaches 350–375°F. This will ensure the pickles fry quickly and evenly to a crispy golden brown.
- Prepare the pickles: Drain the pickle slices from the jar and place them on paper towels. Pat the slices dry thoroughly to remove any excess pickle juice, which helps the batter stick better and prevents splattering during frying.
- Make the batter: In a shallow bowl, whisk together the all-purpose flour, garlic salt, Italian seasoning, and pepper. Gradually add the water and whisk until you get a smooth batter free of lumps.
- Prepare the coating: Place the panko breadcrumbs in a separate shallow dish. These will add an extra crispy texture to the pickles.
- Coat the pickles: Working in small batches, dip each pickle slice into the batter, tossing to coat evenly. Then transfer the battered pickles to the breadcrumbs and press lightly to ensure all sides are coated with breadcrumbs.
- Fry the pickles: Carefully place the coated pickles into the hot oil. Fry in batches for 1–2 minutes on each side until they turn golden brown and crispy. Use a slotted spoon to remove the pickles from the oil and drain on paper towels to remove excess oil.
Notes
- Make sure the oil temperature stays between 350–375°F for best frying results.
- Patting the pickles dry is crucial to avoid soggy batter and excessive oil splatter.
- You can serve these with ranch or a spicy dipping sauce for extra flavor.
- This recipe can be doubled easily to serve a larger crowd.
- Use fresh oil or strain the oil if frying multiple batches for a cleaner taste.
