Description
Crispy Fried Pickles are a delicious and crunchy appetizer that combines tangy dill pickle slices coated in a seasoned batter and panko breadcrumbs, then fried to golden perfection. Perfectly crispy on the outside with a juicy, tangy bite on the inside, these fried pickles make a crowd-pleasing snack or starter for any occasion.
Ingredients
Scale
Frying and Coating 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 black pepper
- ¾ cup water
- 1½ cups panko breadcrumbs
Instructions
- Heat Oil: Fill a frying pan with ½ inch of vegetable oil and heat it over medium-high heat until it reaches a temperature between 350°F and 375°F, which is ideal for frying to get a crispy texture.
- Prepare Pickles: While the oil is heating, drain the dill pickle slices from their liquid and place them on paper towels. Pat them dry carefully to remove any excess juice which can cause splattering and sogginess when fried.
- Make Batter: In a shallow bowl, whisk together the all-purpose flour, garlic salt, Italian seasoning, and black pepper. Gradually add the water and mix until you have a smooth batter with no lumps.
- Prepare Breadcrumbs: Place the panko breadcrumbs in a separate shallow dish, ready for coating the pickles after batter dipping.
- Coat Pickles: Working in batches to avoid overcrowding, dip each pickle slice into the batter, tossing to coat them completely. Then immediately dredge each coated pickle in the panko breadcrumbs, ensuring all sides are fully covered for maximum crunch.
- Fry Pickles: Carefully place the coated pickles into the hot vegetable oil. Fry them in batches for about 1 to 2 minutes on each side, or until they turn a beautiful golden brown color and become crisp. Remove them with a slotted spoon and drain briefly on paper towels to absorb excess oil.
- Serve: Serve the crispy fried pickles immediately while hot and crunchy, accompanied by Ranch dressing or your favorite dipping sauce for a delightful appetizer experience.
Notes
- Make sure the oil temperature stays between 350-375°F for the best frying results; too low will make pickles greasy, too high will burn the coating.
- Patting the pickles dry thoroughly is essential to avoid oil splatter and soggy coating.
- Use panko breadcrumbs for extra crunch instead of regular breadcrumbs.
- You can customize the seasoning in the batter by adding cayenne pepper or smoked paprika for an extra kick.
- Serve immediately for best texture; fried pickles tend to lose crispiness if left to sit.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
