Crispy Fried Dill Pickles (Print-Friendly Version)
Tangy, crispy pickles coated in seasoned crumbs, golden fried and perfect for dipping as an appetizer.
# What You’ll Need to Make This:
→ For frying
01 -
vegetable oil, as needed, for deep frying
→ Pickles
02 -
1 jar (450 g) dill pickle slices, drained
→ Batter
03 -
65 g all-purpose flour
04 -
2 teaspoons garlic salt
05 -
1 teaspoon Italian seasoning
06 -
¼ teaspoon ground black pepper
07 -
180 ml water
→ Breading
08 -
90 g panko breadcrumbs
# How to Prepare:
01 -
Pour enough vegetable oil into a frying pan to create a 1.25 cm depth. Heat over medium-high until oil reaches 175–190°C. Use a deep-fry thermometer to monitor temperature.
02 -
Drain pickle slices thoroughly and lay them on paper towels. Pat completely dry to eliminate excess moisture.
03 -
In a shallow bowl, whisk together all-purpose flour, garlic salt, Italian seasoning, and black pepper. Add water gradually and mix until a smooth batter forms.
04 -
Place panko breadcrumbs in a separate shallow dish and set aside for breading stage.
05 -
Working in batches, dip each pickle slice into the batter to coat evenly, then dredge in panko breadcrumbs to ensure all sides are covered.
06 -
Carefully add coated pickles into the hot oil in batches. Fry for 1–2 minutes per side, turning once, until golden brown and crisp.
07 -
Remove fried pickles with a slotted spoon and place them on a plate lined with fresh paper towels to drain excess oil. Serve immediately with Ranch or marinara sauce.
# Extra Tips:
01 -
Pat pickles completely dry before battering for best crispness.
02 -
Vary seasoning in the batter for different flavor profiles; try adding paprika or chili powder for extra heat.
03 -
Maintain oil temperature between 175–190°C for optimum texture; overheating may burn the breading.
04 -
For an air fryer alternative, preheat to 220°C, arrange breaded pickles in a single layer, and cook for 7–9 minutes, flipping halfway.
05 -
Store leftovers in an airtight container in the refrigerator for 1–2 days; re-crisp in a 175°C air fryer for 3–5 minutes or in a 200°C oven for 5–10 minutes.