Fried Dill Pickles

Fried dill pickles are a delicious appetizer or snack that combines the tangy flavor of dill pickles with a crispy, golden seasoned coating.

These Fried Dill Pickles are what they serve to you at the local restaurant.

Tips for Making Fried Dill Pickles

1. Choose the right pickles: Use whole dill pickles or pickle slices that are firm and not too soggy. Cold, refrigerated pickles work best.
2. Dry the pickles well: Pat the pickles dry with paper towels to remove excess moisture. This helps the batter adhere better and results in crispier fried pickles.
3. Use a crispy batter: A simple batter made from all-purpose flour, cornstarch, baking powder, and seasonings works well. You can also add a pinch of paprika or cayenne for extra flavor.
4. Keep the batter cold: Mix your batter with cold ingredients and keep it chilled before frying. Cold batter creates a crisper coating.
5. Use the right oil: Fry in vegetable oil, canola oil, or peanut oil at around 350 degrees F. Use a thermometer to maintain a steady temperature—too hot, and the coating will burn; too cold, and the pickles will be greasy.
6. Don’t overcrowd the pan: Fry in small batches to prevent the temperature from dropping and to ensure even cooking.
7. Drain excess oil: Once fried, place the pickles on a paper towel-lined plate to drain excess oil.
8. Serve immediately: Fried pickles are best enjoyed hot and crispy. Serve with your favorite dipping sauce, like Ranch or a spicy Garlic Aioli.

Fried Dill Pickles

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Fried dill pickles are a delicious appetizer or snack that combines the tangy flavor of dill pickles with a crispy, golden coating.

• Prep Time: 10 minutes
• Cook Time: 2 minutes
• Total Time: 12 minutes
• Yield: Varies
• Category: Appetizers
• Method: Stovetop
• Cuisine: American

Ingredients

Units USM Scale 1x2x3x

1 cup all-purpose flour
1/2 cup cornstarch
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika (optional)
1 teaspoon garlic powder
1 cup ice water
1 egg yolk
2 tablespoons pickle juice
8 medium to large dill pickles, sliced 1/4 inch thick or use 4 cups drained dill pickle slices
Oil (for frying)

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Instructions

1. Stir flour, cornstarch, baking powder and spices into a large bowl. Make a well in the center and add ice water, egg and pickle juice. Stir with a whisk to make a smooth batter.
2. Cover the bowl and refrigerate for 30 minutes.
3. Heat oil to around 350 degrees F.
4. Place slices in batter to coat evenly and lightly. Fry without crowding in hot oil until golden and crisp, 1 1/2 to 2 minutes.
5. Drain and serve at once.