Ultra crispy on the outside, yet tangy on the inside. This easy appetizer recipe is sure to become your new favorite appetizer!
We love fried fried appetizers like mac and cheese, lasagna, and of course these deep-fried pickles. They are ultra crispy on the outside, and full of that tangy pickle flavor you love on the inside.
Fried pickles became very popular a few years ago, and nowadays deep-fried pickles chips are on menus across the country. I order them every time I see them on a menu at a restaurant or bar! You will be surprised at how easy is it to make them at home. Follow my tips to have them turn out super crunchy every single time.
Wondering what sauce to serve with them? I like a creamy sauce that has a slight kick to it which is why I made a spicy ranch. Other yummy options to consider are blue cheese, honey mustard, or even fry sauce.
They’re a wonderful side to burgers, and perfect for enjoying while watching sports.
Why You Need To Try These
- Super Crispy: The beer batter adds air, and turns out crunchy every time.
- Dill: The classic dill flavor you love is hiding inside.
- Flavorful: Seasoned batter is a game-changer.
- Dip: Dip makes everything better, and I like to plunge these bad boys in spicy ranch.
Ingredient Notes and Shopping Tips
- Pickles: I like using dill pickle chips. You can also cut up whole kosher dills to control the thickness of your end result.
- Beer: Beer makes the deep-fried pickle batter super light and airy. The beer also brings great flavor. If you have an aversion to beer, or you just don’t like it, you can substitute club soda. Its bubbles will help provide the same light and crispy texture.
- Seasoned Salt: Always season your batter. I like seasoning salt, but cajun season or even dill would be yummy too.
- Oil: I used vegetable oil for frying. Any neutral oil like canola or peanut oil will work fine.
How To Make Deep-Fried Pickles
- Drain Pickles: Don’t skip this step or your pickles could get soggy.
- Make Batter: In a large bowl, combine egg, baking powder, beer, and seasoned salt. Add in flour.
- In a large skillet heat about 1 ½ inches of oil to 375 degrees F.
- Fry: Dip in batter and fry for about 3 minutes. Drain on paper towels.
- Dip: In a small bowl combine all dip ingredients.
Can You Bake Them Instead?
I prefer to fry my pickle chips for optimal crispiness. You can bake them instead, however just keep in mind they will not be quite as crispy. Bake at 450 degrees F for 10-15 minutes.
For optimal crunch, I suggest enjoying these the day you make them. However, if you have leftovers you can store them in the fridge for up to 3 days.
To Reheat: Reheat in the broiler on a pizza stone to crisp them up again. You can also reheat in a pan on the stove.
Pro Tips For Success
- Dry Pickles: Make sure pickles are as dry as possible. I like to pat them dry with paper towels, and then take them for a ride in my salad spinner! This will help the batter stick, and crisp up.
- Use a Deep Fry Thermometer: If the oil is not hot enough, you’ll end up with a soggy end result. Use a thermometer to make sure the oil stays around 350-375 degrees. (It is normal for it to drop a few degrees after adding your pickles).
- Don’t Add Too Many At Once: Don’t overcrowd the pot, or the oil temperature may drop.
- Wet/Dry Hand Method: Use one hand to dip the pickles into the egg/beer mixture, and your other hand to dip them into the flour. This will prevent you from battering your hands and making a mess.
- Keep Warm: Keep your first batch warm on a baking sheet in a 250-degree oven while you fry the rest.
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