how to make fried pickles in a restaurant | Family Cuisine

Fried pickles are a dish that is not only delicious, but also requires a lot of time and effort to make. They can be found on menus in restaurants, but they are difficult to make at home. To help you out,

These fried pickles are coated in a seasoned beer batter, then deep fried until crispy and golden brown. A unique and unexpected appetizer option that’s sure to get rave reviews!

In my opinion, you can never go wrong when it comes to pickles. I’ve been known to enjoy dill pickle dip, bacon wrapped pickles, and these irresistible deep fried pickles.

A plate of fried pickles, served with ranch dip.

Whenever I go to a restaurant, I look for fried pickles on the appetizer menu. I’ve learned to make this fun snack at home, and I think my version is even better than what you’d get at a restaurant!

Who invented fried pickles?

Fried pickles started as a Southern snack that has spread across the United States. Most people think that the fried pickle started at a formerly operating restaurant called Duchess Drive-In located in Atkins, Arkansas. This restaurant is claimed to be the first to sell fried pickles. The restaurant was located near a pickle factory so one day pickles were battered and placed in the fryer. Unfortunately, the Duchess Drive-In is closed and the only place to have that version is at a booth during Picklefest in Atkins, Arkansas. If you can’t make it to Picklefest, you can give this recipe a try.

Sliced pickles on a sheet pan.

How do you make fried pickles?

Make fried pickles by preparing a batter made of beer, flour, and seasonings. The ingredients should be mixed until they form a smooth batter. Slice up pickles and dip the slices in flour. Once coated in flour, the slices get dipped in the batter and placed in hot oil. After a few minutes, the pickles will turn golden brown. Remove the pickles from the oil and cook up the next batch. When all the pickles are done, give them a sprinkle of parsley and serve them hot.

Pickle slices coated in flour.

Tips for the perfect pickles

  • I prefer to cut my own pickle slices from whole pickles instead of using the store-bought pickle chips. The store bought sliced pickles tend to be too thin to stand up to the batter. I cut my pickles into 3/4 inch slices for the best results.
  • Fried pickles are best when served immediately after being cooked. However, they can be refrigerated and reheated. You can reheat them and crisp them up in a 400 degree F oven.
  • For some extra spice, mix a pinch of cayenne pepper into the batter.
  • When you fry the pickles, keep the bowl of batter close to the pot of oil so that you can easily transfer the battered pickles into the oil.
  • Be sure to use a frying thermometer to ensure that the oil is at the correct temperature.

A pickle slice being dipped into a bowl of beer batter.


Choose a beer should that has lighter color. Lagers work well for a mild flavored batter to let the pickles really shine. You can try a lighter colored ale if you want a more complex taste. I like to use a Belgian style wheat ale. Belgian style wheat ale makes a delicious batter that cooks up flavorful with great results every time.

Fried pickles on a sheet pan, garnished with parsley.

These fried pickles are a must-try recipe. It is amazing how the humble pickle can become a real crowd pleaser with the right treatment!

More appetizer recipes you’ll love

  • Cheese Ball
  • Rotel Dip
  • Potato Skins
  • Jalapeño Popper Dip
  • Fried Chicken Wings

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