Deep-Frying Pickles: A Tasty Treat Or A Disaster?

Deep-fried pickles are a popular snack and appetizer, but can you just throw pickles in a deep fryer? The short answer is no. While it is possible to deep fry pickles, there are several steps you need to take first to ensure they turn out crispy and golden brown. These include drying the pickles, coating them in batter, and frying them at the right temperature.

What are the best pickles for frying?

Frying pickles is a fun and easy way to make a tasty snack or side dish. There are a few things to keep in mind when choosing the best pickles for frying. Firstly, it is recommended to use sliced pickles rather than spears. Spears don't capture enough breading, resulting in an underwhelming fried pickle. Dill pickles are the classic choice, but you can also experiment with other varieties such as pickled okra or pickled jalapeños. Just make sure they are tangy and crisp.

When it comes to the type of pickle slices, thicker slices are generally preferred as they provide a better pickle-to-breading ratio. Aim for slices that are just under 1/4 inch thick. You can buy pre-sliced pickles, or cut your own from whole pickles. If you want a thicker, more pickle-y version, go for crinkle-cut slices. For extra crunch, choose thinly sliced pickles.

If you're feeling adventurous, you can try using bread and butter pickles for a sweet fried pickle. Spicy pickles or other flavoured pickles can also add an interesting twist.

When preparing your pickles for frying, it is important to dry them thoroughly. This will ensure that the breading sticks properly and reduce spattering. Simply drain the pickles and pat them dry with a paper towel.

So, to summarise, the best pickles for frying are sliced dill pickles, just under 1/4 inch thick, that have been thoroughly dried. Experiment with different varieties and flavours to find your favourite!

How do you make fried pickles from scratch?

Ingredients

• Oil for frying (vegetable, canola, or peanut)
• Dill pickles
• Buttermilk
• Flour
• Spices (salt, pepper, paprika, cayenne pepper, garlic powder, Italian seasoning)
• Egg
• Water
• Hot sauce

Method

• Heat oil in a heavy-bottomed pot to 375°F (190°C). Use a thermometer to ensure the oil reaches the correct temperature.
• While the oil is heating, prepare the pickles. Slice dill pickles into chips about 1/4-inch thick. Pat the pickle slices dry with paper towels.
• In a separate bowl, prepare a breading mixture by whisking together flour and spices.
• In another bowl, whisk together buttermilk and egg.
• Coat the dried pickle slices in the flour mixture, shaking off any excess. Then, dip them in the buttermilk/egg mixture, and coat with the flour mixture again.
• Carefully transfer the coated pickles to the hot oil, frying 3-4 slices at a time. Fry for about 1-2 minutes on each side, or until golden brown.
• Remove the fried pickles from the oil using a slotted spoon or strainer and place them on a paper towel-lined plate.
• Repeat the process with the remaining pickles, making sure the oil returns to 375°F before adding each new batch.
• Serve the fried pickles warm with your choice of dipping sauce, such as ranch dressing, BBQ sauce, or comeback sauce.

Tips:

• It is important to thoroughly dry the pickles before coating them in the batter to ensure the batter adheres properly and reduces spattering.
• Use a sturdy breading, such as a mixture of flour and cornstarch, to prevent the pickles from becoming soggy.
• Fry the pickles in a shallow skillet rather than a deep pot to give them space and prevent them from sticking together.
• Pickles tend to float while frying, so remember to flip them over during cooking to ensure even browning.

How do you keep the batter from falling off fried pickles?

Frying pickles is a great way to add a crunchy, crispy texture to the classic snack. However, getting the batter to stick to the pickles can be a challenge. Here are some tips to help you keep the batter from falling off your fried pickles:

Firstly, drying the pickles is essential. Before coating your pickles, remove them from the jar and drain them on a paper towel. Then, use another paper towel to pat each side of the pickles dry. This step will help the batter adhere to the pickles properly.

Next, you'll want to coat your pickles in a flour mixture before dipping them in the batter. This step will help the batter stick to the pickles and create a crispy texture. You can also try dredging the pickles in the flour mixture before adding breadcrumbs for an extra crispy coating.

Another tip is to use a sturdy breading. A mix of flour and cornstarch works well, as the cornstarch absorbs excess moisture from the pickles, resulting in a crispier fried coating.

Finally, make sure you are frying at the correct temperature. Aim for around 375 degrees Fahrenheit. If the temperature is too low, your breading will absorb too much oil, making your pickles soggy and less crispy.

By following these tips, you should be able to keep the batter from falling off your fried pickles, resulting in a delicious and crispy snack or appetizer.

How do you keep fried pickles from getting soggy?

To keep fried pickles from getting soggy, use a sturdy breading made with a mix of flour and cornstarch. Cornstarch is key as it absorbs excess moisture from the pickles, resulting in a crispier fried coating. Another important step is to fry at the correct temperature of 375 degrees Fahrenheit. If the temperature is any lower, the breading will absorb too much oil, making the pickles soggy and less crispy.

Before frying, it is also important to thoroughly dry the pickles so that the batter sticks properly. Remove the pickle slices from the jar and drain them on a paper towel. Then, use another paper towel to pat each side dry before dropping them into the buttermilk mixture.

To ensure the pickles are crispy, use a thermometer to maintain a constant temperature of 375 degrees Fahrenheit. Work in batches of 3-4 pickles to prevent the oil temperature from dropping too much. Allow the oil to return to temperature before adding the next batch.

Finally, fried pickles are best served hot and fresh from the skillet.

What oil is best for frying pickles?

When frying pickles, it's important to use an oil with a high smoke point, which can be heated to a higher temperature. You should also opt for a neutral-flavoured oil so that it doesn't overpower the taste of the pickles.

Oils with a high smoke point include vegetable, canola, and safflower oil. These oils are also inexpensive, versatile, and flavourless, making them ideal for frying pickles.

On the other hand, virgin oils like olive and avocado oil have a low smoke point and should be avoided when frying.

Frequently asked questions