Description
Crispy Fried Pickles are a delicious, golden-brown appetizer that’s quick to make and perfect for snacking. Dill pickle slices are coated in a flavorful seasoned batter, dipped in crunchy panko breadcrumbs, and fried to perfection, resulting in a tangy and crispy treat served best with Ranch dressing.
Ingredients
Scale
For Frying
- Vegetable oil, for frying
Pickles
- 1 (16-ounce) jar dill pickle slices
Batter
- ½ cup all-purpose flour
- 2 teaspoons garlic salt
- 1 teaspoon Italian seasoning
- ¼ teaspoon pepper
- ¾ cup water
Coating
- 1½ cups panko breadcrumbs
Instructions
- Heat Oil: Fill a frying pan with ½ inch of vegetable oil and heat over medium-high heat until the temperature reaches 350–375°F, ensuring the oil is hot enough to crisp the pickles without absorbing excess oil.
- Prepare Pickles: Drain the pickle slices from the jar and place them on paper towels. Pat them dry thoroughly to remove excess moisture, which helps the batter adhere better and prevents oil splatters.
- Make Batter: In a shallow bowl, whisk together the all-purpose flour, garlic salt, Italian seasoning, and pepper. Gradually add water while whisking to create a smooth batter coating.
- Prepare Breadcrumbs: Spread the panko breadcrumbs evenly in a separate shallow dish for coating.
- Batter the Pickles: Working in batches, dip the dried pickle slices into the batter, tossing to coat them evenly. Then transfer the battered pickles to the dish with panko breadcrumbs and press gently to coat all sides completely.
- Fry Pickles: Carefully place the coated pickles into the hot oil in batches, frying for about 1–2 minutes on each side or until they turn golden brown and crispy. Avoid overcrowding the pan to maintain oil temperature.
- Drain and Serve: Remove the fried pickles with a slotted spoon and place them on paper towels to drain excess oil. Serve immediately while hot, ideally with Ranch dressing for dipping.
Notes
- Ensure pickles are well-drained and patted dry to avoid excess moisture which can cause oil splatter.
- Do not overcrowd the frying pan to keep oil temperature stable and ensure even cooking.
- Use panko breadcrumbs for extra crispiness compared to regular breadcrumbs.
- Serve immediately for the best texture; fried pickles may become soggy if left standing too long.
- Adjust seasoning in the batter to taste for more spice or garlic flavor.
- Vegetable oil is preferred for frying due to its high smoke point.
