Fried Pickles: Deep Fryer Secrets For Crunchy Treats

Deep-fried pickles are a popular snack or appetizer, especially in the south. They are crispy on the outside and tangy on the inside, making them a crowd favourite. You can use a deep fryer or a heavy-bottomed pot to make them. The process is simple: coat the pickles in a flour mixture, then in an egg mixture, and finally in breadcrumbs. Deep fry them in small batches until golden brown. Serve them with your favourite dipping sauce, such as ranch, comeback sauce, or spicy mayo.

Choosing the right oil

When making fried pickles, it is important to choose an oil with a high smoking point, as this will ensure that your pickles come out crispy rather than soggy. Oils that have high smoking points include vegetable oil, canola oil, and peanut oil.

Vegetable oil is a versatile option that is widely available and affordable. It has a neutral flavour and a high smoking point, making it a popular choice for deep frying.

Canola oil is another excellent option for deep frying. It has a light colour and neutral flavour, allowing the taste of the fried pickles to shine through. Canola oil also has a high smoking point and is reasonably priced, making it a good choice for this recipe.

Peanut oil is a slightly more expensive option, but it offers a strong nutty flavour that can enhance the taste of your fried pickles. It has a high smoking point and is often used in deep frying, as it leaves food with a crispy texture.

When selecting an oil for frying, it is important to consider the flavour, smoking point, and cost. All three of these options are suitable for making fried pickles, so you can choose based on your personal preference and budget.

Additionally, you will need approximately 1 quart (or enough to fill your pan/fryer to a depth of about 2 inches) of oil to ensure your pickles are fully submerged during the frying process.

Preparing the pickles

Firstly, select your pickles. Dill pickles are the most commonly used variety, but any type of pickle can be used, including sweet pickles. It is recommended to use refrigerated pickles as they tend to be crunchier. You can also experiment with different shapes such as rounds, ovals, spears, or halves. For the perfect pickle-to-batter ratio, cut the pickles into slices just under 1/4 inch thick.

Once you have your desired quantity and shape of pickles, place them on paper towels and pat them dry. This step is important as it ensures that the batter will adhere better to the pickles during frying.

Now, you will need to set up your breading station. This typically involves three separate bowls. In the first bowl, place some all-purpose flour. You can also add seasonings to this flour for extra flavour. Suggested seasonings include Italian seasoning, garlic powder, salt, pepper, and cayenne pepper. The second bowl should contain a liquid mixture. This can be a combination of egg and milk, or just water. If you want a spicier kick, you can add hot sauce or a little pickle juice to this mixture. The third bowl should contain a coating with texture, such as Panko breadcrumbs, or regular breadcrumbs.

With your pickles dried and your breading station set up, it's time to start coating the pickles. Working with a few pickles at a time, first dip them in the flour, ensuring they are evenly coated. Then, dip them in the liquid mixture, allowing any excess to drip off. Finally, coat them in the breadcrumbs. Set the coated pickles aside on a separate plate and repeat this process until all your pickles are ready for frying.

Some recipes suggest an additional step at this point – a double-dipping technique for an extra crispy coating. Simply repeat the process, dipping the coated pickles back into the liquid mixture and then the breadcrumbs again.

Now your pickles are prepared and ready for frying!

Making the batter

First, gather your ingredients. You will need flour, an egg, and some liquid. The liquid can be water, buttermilk, or beer. You can also add some baking powder to the mix. For seasoning, you can use salt, pepper, paprika, cayenne pepper, garlic powder, Italian seasoning, or a seasoned salt. If you want to add some heat, include some red pepper flakes or hot sauce.

Next, combine your dry ingredients in a bowl. Whisk the flour, salt, and any other spices you wish to include. In a separate bowl, whisk together the liquid and the egg. You can add the baking powder to either the wet or dry ingredients. Slowly pour the liquid mixture into the flour mixture, whisking as you go, until you have a smooth, creamy batter.

Now your batter is ready for the pickles! It is important to dry the pickles thoroughly before coating them in batter. You can use paper towels, or a salad spinner to get them really dry.

For an extra crispy coating, you can dip the pickles in flour, then the batter, and then flour again before frying. This will give an extra thick, crunchy coating.

Finally, carefully lower the battered pickles into hot oil, and fry until golden brown and crispy. Enjoy!

Frying the pickles

First, ensure your pickles are thoroughly dried. Blot them with paper towels to remove any excess moisture. This step is important as it will help the batter stick to the pickles. Next, prepare your batter. In a shallow bowl, whisk together flour, Italian seasoning, garlic powder, salt, and pepper. You can also add a little hot sauce for a subtle kick. Then, add water and mix until you have a smooth, creamy batter.

Now, it's time to heat the oil. Use a frying pan or a heavy-bottomed pot, and fill it with about 1.5-2 inches of oil. Heat the oil over medium-high heat to 350-375°F. It is important to use an oil with a high smoking point, such as vegetable oil, canola oil, or peanut oil.

Once the oil is hot, you can start frying the pickles. Working in batches, dip the pickles in the batter, letting the excess drip off, and then carefully place them in the hot oil. Fry for about 1-2 minutes on each side, or until they are golden brown. Remove the pickles from the oil and place them on a paper towel-lined plate to drain.

Finally, serve the fried pickles immediately with your favorite dipping sauce, such as ranch, spicy ranch, or a spicy chipotle mayonnaise. Enjoy!

Dipping sauces

While fried pickles are delicious on their own, they are even better when served with a dipping sauce. The right dipping sauce for fried pickles should be creamy, tangy, and tart, with a slight kick of spice. Here are some sauce options to try:

Tangy Dipping Sauce

This sauce is a simple combination of mayonnaise and ketchup, with a few extra ingredients to give it a unique flavour. The exact measurements are not provided in the source, but you can adjust the quantities to your taste preferences.

Spicy Cajun Dipping Sauce

This sauce is inspired by the Cajun dipping sauce served at Texas Roadhouse alongside their fried pickles. It is creamy, spicy, crunchy, and salty. To make this sauce, mix together the following ingredients:

• Ketchup
• Horseradish
• Cajun seasoning
• Mayonnaise
• Ketchup
• Horseradish
• Cayenne pepper
• Salt

Ranch Dressing

Ranch dressing is a simple and classic dipping sauce option for fried pickles. It is creamy and tangy, making it a perfect pairing with the crispy, salty fried pickles.

Cocktail Sauce, Thousand Island Dressing, or Ketchup

These are all great options for dipping sauces if you are looking for something a little different. They each have a unique flavour that will complement the fried pickles.

Fermented Pickle Brine Sauce

This sauce is easy to make and includes the brine from fermented pickles as its secret ingredient. The brine adds a salty, umami, and sour flavour to the sauce, as well as probiotics. To make this sauce, simply whisk together the following ingredients:

• Fermented pickle brine
• Apple cider vinegar
• Ketchup
• Prepared horseradish
• Cajun seasoning
• Salt and pepper, to taste

Frequently asked questions