Deep Frying Pickles: A Step-By-Step Guide For Crispy Treats

Deep-fried pickles are a fun and easy snack to make at home. They can be served as an appetizer or a side dish, and are perfect for game day or as a party finger food. The key to achieving the perfect fried pickle is to ensure your pickles are dry before frying, and to fry them in small batches to maintain the correct temperature of the oil.

Choosing the right oil

When it comes to making deep-fried pickles, choosing the right oil is crucial. The type of oil you use will impact the flavour, texture, and cost of your fried pickles. Here are some factors to consider when selecting the best oil for deep-frying pickles:

Smoke Point

The smoke point of an oil is the temperature at which it starts to break down, smoke, and produce harmful compounds that can negatively affect the flavour and nutritional integrity of your food. Oils with higher smoke points are better for deep frying as they can withstand higher temperatures without burning. Look for oils with smoke points of at least 400°F (204°C). Oils with high smoke points include peanut oil, canola oil, safflower oil, and vegetable oil.

Heat Stability

Deep frying requires heating oil to high temperatures, so choosing an oil that can withstand these heat levels without breaking down or oxidizing is essential. Oils with high levels of monounsaturated fats, such as canola or peanut oil, are more heat stable and better suited for deep frying.

Flavour

The choice of oil can significantly impact the flavour of your fried pickles. While some oils have a neutral taste, others impart a distinct flavour. For example, peanut oil adds a rich and nutty flavour, while olive oil provides a fruity and robust taste. If you want the natural flavour of the pickles to shine through, opt for oils with neutral flavours.

Fat Content

When deep frying, consider selecting oils with healthier fat profiles, such as canola oil or sunflower oil, which are lower in saturated fats and higher in monounsaturated fats. Coconut oil and palm oil, which are high in saturated fats, are not the healthiest options.

Cost

The cost of oil can vary, and since deep frying requires a large amount of oil, it can be an essential factor to consider. Oils like peanut oil or avocado oil can be more expensive, while canola oil or vegetable oil are typically more affordable options.

Allergens

If you are serving your deep-fried pickles to guests, be mindful of potential allergens when selecting an oil. Peanut oil is a popular choice due to its high smoke point and flavour, but it may not be suitable for individuals with peanut allergies. Alternative oils like canola oil or soybean oil are generally safe for most individuals.

Final Thoughts

When choosing an oil for deep-frying pickles, consider factors such as smoke point, heat stability, flavour, fat content, cost, and allergens. Canola oil, vegetable oil, and peanut oil are popular choices due to their high smoke points, neutral flavours, and stability at high temperatures. Remember to consider your specific needs and preferences when making your selection.

Preparing the pickles

Firstly, select your pickles. It is recommended to use thicker dill pickle slices, spears, or chips. You can also cut your own pickle slices from whole dill pickles to achieve the desired thickness. Aim for slices that are about 1/4-inch thick, as this provides a good balance between the pickle and batter in each bite. If you prefer a stronger pickle flavour, go for thicker slices or spears. For easier snacking, opt for frying pickle coins or rounds.

Once you have your pickles, it is important to pat them dry with paper towels. Removing excess moisture is crucial to ensure that the batter adheres properly and reduces spattering during frying. Make sure to blot each pickle well and get them as dry as possible.

Next, prepare your batter and breading. In one bowl, combine the dry ingredients, such as flour, cornstarch (optional), Italian seasoning or other seasonings, garlic powder, cayenne pepper, paprika, and black pepper. You can also add in some dried dill for an extra punch of flavour. In a separate bowl, whisk together the wet ingredients, such as buttermilk, egg, and a dash of hot sauce or pickle juice. You can also use a simple combination of milk and flour for the batter. If you don't have buttermilk, you can create a substitute by mixing milk with a splash of lemon juice or vinegar.

Now, it's time to coat the pickles. Start by tossing the pickles in the dry flour mixture, making sure each pickle is well coated. Then, gently dip them into the wet batter, allowing any excess to drip off. Finally, dip the pickles back into the flour mixture for a second coating. This double-coating process will ensure a crispy and flavourful exterior.

Once all your pickles are coated, it's time to start frying! Heat your oil in a deep fryer to around 360-375°F. It is important to use an oil with a high smoke point, such as vegetable oil, peanut oil, or canola oil. Carefully lower the coated pickles into the hot oil and fry in small batches to avoid overcrowding. Fry each batch for about 2-4 minutes, or until they turn golden brown and crispy. Keep an eye on the oil temperature, as it may drop when you add the pickles. Adjust the heat as needed to maintain the ideal frying temperature.

When the pickles are done, remove them from the oil using a slotted spoon or strainer and place them on a paper towel-lined plate to absorb any excess oil. Repeat this process until all your pickles are fried. It is important to let the oil return to the correct temperature before frying each new batch.

Making the batter

• Flour
• Seasoning (e.g. Italian seasoning, garlic powder, paprika, cayenne pepper, black pepper)
• Liquid (e.g. water, beer, pickle juice, egg, buttermilk)
• Optional extras (e.g. hot sauce, baking powder)

The exact quantities of each ingredient will vary depending on your taste preferences and how much batter you want to make. A good basic ratio to start with is 1 cup of flour to 1/2 cup of liquid, and then you can adjust from there.

To make the batter, simply whisk all of the dry ingredients together in a medium bowl. Then, pour in your liquid of choice and whisk until the mixture is smooth and creamy. You can also add in any optional extras at this point and whisk to combine.

Once your batter is ready, you can start dipping your pickles! It's important to make sure that your pickles are as dry as possible before you dip them, as this will help the batter stick and reduce spattering. You can pat them dry with paper towels, or even spin them in a salad spinner to get rid of any excess moisture.

When you're dipping your pickles, it's best to use the wet/dry hand method to prevent mess. Use one hand to dip the pickles into the batter, and your other hand to coat them with flour. This will prevent you from battering your hands.

Now you're ready to start frying! Just be sure to use a thermometer to monitor the oil temperature, as this is key to getting that perfect crispy texture. Happy frying!

Frying the pickles

First, make sure you are using a heavy-bottomed pot and a neutral cooking oil with a high smoke point, such as vegetable, peanut, or canola oil. Olive oil is not recommended. Heat the oil to 375°F (190°C). Use a thermometer to check the temperature, and make sure it is suspended in the oil and not touching the bottom of the pan.

While the oil is heating, prepare your pickles. It is important that the pickles are dry so that the batter will stick. Remove the pickles from the jar and drain them on a paper towel. Then, use another paper towel to pat each side dry. Cut the pickles into slices. The ideal thickness is around 1/4-inch, as this gives a good pickle-to-batter ratio and helps them fry evenly.

Next, prepare your batter and dredging mixtures. One option is to use a simple batter of pickle juice, egg, flour, and seasonings. Alternatively, you can use a mixture of flour, Italian seasoning, garlic powder, salt, pepper, hot sauce, and water. Whisk the mixture until it is smooth and creamy.

Now you are ready to start frying. Working in batches of 3-4 pickles, coat the slices in the batter, gently shaking off any excess. Then, use a slotted spoon to transfer the pickles to the hot oil. Fry for around 1-2 minutes, or until golden brown. Use a slotted spoon or strainer to remove the pickles from the oil and transfer them to a paper towel-lined plate. Make sure the oil returns to the correct temperature before frying the next batch.

Finally, serve your fried pickles immediately. They are best enjoyed warm, and you can serve them with a dipping sauce such as ranch dressing, BBQ sauce, or ketchup.

Serving suggestions

Deep-fried pickles are a versatile snack. They can be served as an appetizer, side dish, or even a burger topping.

For a simple snack, serve your deep-fried pickles with a dip. Buttermilk ranch dressing, blue cheese dressing, aioli, chipotle aioli, or a zesty dipping sauce are all great options. You can also serve them with a simple mustard dipping sauce, or a homemade BBQ sauce.

If you want to serve your deep-fried pickles as part of a meal, they go well with barbecued chicken, sweet and spicy glazed salmon, crispy fried chicken, chicken kabobs, or burgers. You can even add them to sandwiches and burgers as a topping.

For a more comprehensive meal, serve your deep-fried pickles as part of a menu of comfort food dishes or as a side dish with almost any meal. They also work well on food boards.

Frequently asked questions