Best 10 Deep Fried Pickles Recipes

DELICIOUS DEEP FRIED PICKLES

Steps:

• Combine bread crumbs, garlic powder, salt, pepper, and cayenne pepper in a bowl; set aside. Whisk egg and milk together in a separate bowl. Dip dill pickle spears into the egg mixture, then into the bread crumb mixture until well-coated. Dip the pickles in the egg and bread crumb mixtures a second time so each spear is double coated. Arrange pickles in a single layer on a baking sheet. Place the baking sheet in the freezer until the breading is set, about 30 minutes.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Fry the pickles in the preheated oil until light golden brown, 3 to 4 minutes. Drain on a paper towel-lined plate.

BEER BATTER DEEP FRIED DILL PICKLES

Steps:

• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Whisk together the beer, 1 1/2 cups flour, pepper, garlic powder, chili powder, and seasoned salt in a large bowl. Dip the pickle slices into the beer batter, then coat them in the remaining 1 1/2 cups flour.
• Fry the pickles in the preheated oil until golden and crisp, about 5 minutes.

DEEP FRIED DILL PICKLES

Steps:

• In a large bowl, combine 2 eggs, 1/4 cup of the flour, buttermilk, Worcestershire sauce, hot sauce, cayenne pepper, seasoning salt and garlic powder.
• In a separate mixing bowl, combine cornmeal, 2 cups flour, salt and 3/4 teaspoon black pepper.
• Preheat oil in a deep fryer or pot to 365 degrees F (180 degrees C).
• Dip drained pickles into milk mixture and then dredge them in the flour mixture. Deep fry until golden brown. Drain on paper towels. Salt and pepper to taste

DEEP FRIED PICKLES

Steps:

• Using only very cold dill pickle spears, dip pickle into egg wash and then coat with breading. Repeat until no pickles remain, and arrange dipped pickles on a sheet pan lined with waxed paper. Chill for at least 30 minutes.
• In a deep fryer, heat oil to 375 degrees F. Alternatively, heat oil in a large, heavy pot suitable for deep-frying. Carefully add chilled pickle spears, in batches, to the hot oil and fry for about 3 1/2 minutes or until golden. Remove to a paper towel-lined plate to drain. Serve with Ranch Dressing.
• Using only very cold dill pickle spears, dip pickle into egg wash and then coat with breading. Repeat until no pickles remain, and arrange dipped pickles on a sheet pan lined with waxed paper. Chill for at least 30 minutes.
• In a deep fryer, heat oil to 375 degrees F. Alternatively, heat oil in a large, heavy pot suitable for deep-frying. Carefully add chilled pickle spears, in batches, to the hot oil and fry for about 3 1/2 minutes or until golden. Remove to a paper towel-lined plate to drain. Serve with Ranch Dressing.
• In a baking dish, whisk all ingredients together, except pickle juice. Add pickle juice, to taste, and whisk to combine.
• In a baking dish, whisk all ingredients together, except pickle juice. Add pickle juice, to taste, and whisk to combine.
• Combine all ingredients in a baking dish.
• Combine all ingredients in a baking dish.
• In a large mixing bowl, stir all ingredients together, except mayonnaise. Add mayonnaise, as needed, to thicken. Refrigerate until ready to serve.
• In a large mixing bowl, stir all ingredients together, except mayonnaise. Add mayonnaise, as needed, to thicken. Refrigerate until ready to serve.

DEEP-FRIED PICKLES

Steps:

• Beat eggs in a shallow bowl. Combine bread crumbs, parsley, seafood seasoning, salt, and pepper in a separate bowl.
• Cut pickle spears into fry-sized lengths. Pat dry with paper towels. Dip pickles into beaten eggs, then cover with bread crumbs.
• Heat oil in a deep-fryer or large saucepan. Fry in batches, turning occasionally, until deep golden brown, 2 to 3 minutes per batch. Drain on paper towels.

DEEP-FRIED PICKLES

Steps:

• Place enough peanut oil in a 4 to 5-quart cast iron Dutch oven to come halfway up the side of the pot. Place over medium-high heat and bring to 390 to 400 degrees F.
• Remove the pickles from their brine and cut lengthwise into quarters, like spears. Lay the spears on a sheet pan lined with paper towels and pat them dry.
• Place the buttermilk in 1 shallow dish and mix together the cornmeal and salt in a separate dish. Dip each pickle, 1 at a time, first into the buttermilk, then into the cornmeal and then repeat. Carefully place each spear into the hot oil and cook until golden brown, approximately 2 minutes. You can fry 3 to 4 pickles in the pot at a time. Adjust the heat, if necessary, in order to maintain a constant temperature of 390 to 400 degrees F. Transfer the pickles to a cooling rack set in a half sheet pan and allow to cool for 5 minutes before eating. Season with additional salt, if desired.

DEEP FRIED PICKLES

Steps:

• Combine 2 eggs, 1/4 cup flour, milk, worcestershire sauce, Tabasco, cayenne pepper, and garlic powder; stirring well; set aside.
• Combine cornmeal, 2 cups flour, salt, and pepper, and mix well.
• Dip drained pickles into milk mixture and dredge in flour mixture.
• Deep fry at 350 degrees until golden brown.
• Drain, salt and pepper to taste.
• Also works great with pepperoncinis!

DEEP FRIED PICKLES (BREAD AND BUTTER) WITH HONEY MUSTARD DIPPING

Steps:

• FOR THE SAUCE.
• In a small bowl, stir together sour cream, mustard, mayo, and honey until smooth. Refrigerate until ready to use).
• FOR PICKLES.
• In a heavy pot, heat 2 inches of vegetable oil to 360 degrees.
• Put the flour in one bowl, the beaten eggs in a second bowl, and the cornmeal in a third bowl. Season the flour and cornmeal with salt and pepper.
• Dip the pickles first in the flour, shaking off excess; dip into beaten egg, then dredge in the cornmeal to coat. Lay on a baking sheet.
• When all the pickles are coaed, fry them in batches in the hot oil about 30 seconds or until brown.
• Using a slotted spoon, transfer fried pickles to a paper towel-lined plate to drain.
• Serve pickles hot with dipping sauce.

AWESOME DEEP FRIED PICKLES

Steps:

• 1. Blend dry items together. Add egg, oil, beer or water (beer just makes this batter). Beat until lumps are gone.
• 2. Heat oil to 350 degrees. Thoroughly dry the pickle slices. Drop thick pickle slices into your batter. Stir to coat.
• 3. Using tongs drop coated pickles into oil. Fry until golden brown. Drain on plate with paper towel. Sprinkle with salt. Enjoy with ranch dressing.

PERFECT CRUNCHY DEEP FRIED PICKLES

Steps:

• 1. Mix together all the ingredients for the 'Batter' and allow to sit aside for 5 mins.
• 2. Cut your pickles into thin or thick slices. (Thinner does work better. But not paper thin.) Then dry them with some paper towel to remove the excess moisture. Place a few in the batter, then toss in the panko, and toss until fully coated. Repeat until all the pickles are cut.
• 3. Place into a deep fryer, or pot of oil at 375 until a golden brown color is formed. Salt lightly immediately after they come out and enjoy dipping in some Ranch, or my favorite...French Onion Dip! :)