Crispy Fried Dill Pickles
How to Make Crispy Fried Dill Pickles
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Where have these been all my life? Really? I tried fried pickles for the first time last week at a restaurant and had to come home and figure out how to make them myself! I am telling you, these are my newest addiction! (And I may or may not have had a few fried pickles for breakfast today with my coffee… but I won’t say for sure).
You can use any type of dill pickles to make these (rounds, slices or halves) but I used the sandwich slices because I liked the size of them! If you were looking for an easy deep fried pickles recipe, you’ve found it!
Crispy Fried Dill Pickles
Ingredients:
- Sandwich sliced dill pickles (about 12 slices)
- 1-2 cups Panko Breadcrumbs
- Oil for frying
- Batter
- 1 cup all purpose flour
- 1 cup milk
- 1 teaspoon baking powder
- 1 egg
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon dill (optional)
Directions:
- Preheat oil to 360-370 degrees F.
- Combine all batter ingredients and stir until smooth, let sit at least 5 minutes.
- Dab pickle slices on paper towels to dry them. Place about 1/2 cup of Panko bread crumbs in a bowl (add more as needed). (If they get wet, they don’t stick so it’s best to work in small batches.)
- Dip each pickle slice in the wet batter and then gently toss in the bread crumbs, let sit for a minute or so, this will allow the crumbs to stick better.
- Fry in small batches for 3-4 minutes or until brown and crispy.
- Serve with ranch dip.
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Holly Nilsson
Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
A friend introduced me to fried pickles just a couple months ago – they are delicious! Thank you, I’ll definitely be pinning this and using it ASAP. :)
I’m visiting from the Time Warp Wife link-up!
~Lisha
oh yum! I love pickles any way they come, and I can’t wait to try this. I hope you will share your post on Thank Goodness It’s Thursday at http://jordansonion.blogspot.com/2013/12/thank-goodness-its-thursday-no-2.html – the party is live now
Stopping by from foodtastic Friday. I printed this and MUST give it a try!!!
I don’t even like pickles and I’m drooling over this!
I love fried pickles, one restaurat here had them, they changed hands, and my fried pickles are gone. I have tried to make them my self, but they did not come out right. Followed you here from the All Things Thursday Blog Hop, pinning.
Hi Holly,
I just love Fried Dill Pickles, this is a great recipe. Thanks so much for sharing with Full Plate Thursday and have a very Merry Christmas!
Miz Helen
what is the dip you show in the picture? thanks!
It’s ranch dip. :)
All you need is cold wet sliced pickles and flour and it works every time I work at hooters and that’s how we do it
Love fried pickles…these look great!!
Hi Holly,
It’s been so long since I’ve had these and have never made them. Thanks for sharing your recipe, I can hardly wait to try them. Lovely blog you have here. Visiting from Buns In My Oven. Have a great day.
Oh man, how bad do I want some now?! The answer is…BAD…I need some of these fried pickles now!
I have to try this recipe! Have any of U reading this, tried Claussen Dills with red peppers in the brine? Look for them in the refer section. They R awesome & HOT!
The key is to completely dry the pickles first. I use packaged tempura mix as the batter.
Can you fry them in oil in a skillet or do you need a deep fryer?
Can you bake them instead of deep fried
I haven’t tried baking them. Because of the batter, I don’t think it would work with this recipe.
The true secret is always to completely dried up your pickles primary. I take advantage of tied in tempura blend for the reason that hitter.
Thanks for info :)
I’ve tried these and they are absolutely amazing!! My hubby asks for them constantly now (:
Just made these tonight and me and my husband couldn’t get enough of them!!! Soooo addictive. We left out the egg because my husband is allergic and they still held together really well. Also added a little cayenne because we like the kick ;)
I have a question. you say turn the oven on to 360-370 then you say fry them. which is it? baked or fried???
You preheat the oil to 360-370 degrees (not the oven).
My husband and I made these the other night (minus the dill , since we didn’t have on hand). They tasted really good. But we have a question as to whether we can split the batter in two batches, and save the other half in the fridge for next day. We don’t make alot at one time, since i’m pregnant and can’t seem to eat barely anything without getting full. Has anyone tried this?
I haven’t tried saving the batter overnight but I can’t see any reason why it wouldn’t work.
can you do this with sweet pickles?
I haven’t tried it with sweet pickles, please let us know how it works out if you do try it!
Yes you can.. Its just as good
I don’t have an egg and i have already measured and combined the ingredients! Any suggestions on what I can do? Thanks!
I haven only made it as written so I’m not sure what you could add instead of the egg. If your batter is thick enough you could try skipping the egg and see if it works?
I love making fried pickles & they’re gobbled up quickly in this house! I make a dip for the pickles. that my whole family loves! It’s just sour cream & salsa. I prefer Pace brand medium salsa (not the chunky one). Mix with equal amt of sour cream & voila! It’s SO delicious! I usually warm it up for just maybe 30sec in the microwave prior to serving.
I always mix sour cream and salsa for taco salad dressing but I’ve never thought of using it as a dip for this recipe! That sounds fabulous, thank you for sharing!
From a southern cook, where we fry everything! You can make a batter without egg. Your end result (coating) will not be as thick or bind as well to whatever your frying.
Thank you for the tip!
Do you have any alternative suggestions for a gluten-free batter?
Made these today for hubbys football watching! Huge hit! Will make these probably too often. But i did add my extra ingredient to make it even more crispy. 2 Tbl of instant mashed potatoes. My go to for any deep fried item. Yum yum and YUM!
Do you think these could be made ahead of time and then reheated in the oven?
I haven’t tried reheating them so I can’t say for sure.
Mmmmmmmmm!!! I can’t wait to make these. My sister HATES pickles, so more for me!!!! :-)
LOL!
Omg, these look absolutely amazing. Fried pickles are soo good. I’ve turned quite a few people onto them. Can’t wait to try this at home!
I just made these and they are AMAZING!! Thanks for the recipe.
You’re welcome, so glad you loved them!
This recipe contains ingredients that are not in the directions and ingredients that are not listed. I get the mist of it but it is badly written for a new cook.
All ingredients are in the directions and all ingredients are listed. Which part are you having trouble with and I will try to help you out.
I just made these they’re so good.
Glad you loved them!
Made these last night, they were a big hit! Served up with some buffalo ranch sauce to dip. Thanks, this one is a keeper.
I am so excited about these pickles!!!!!! When I saw the post, my mouth watered, and I was instantly brought back to childhood. Thank you for posting!!
Enjoy! We love these!
how long does this recipe take and what are the serving amounts
This recipe will serve 4 people (3 large pickle slices each) and should take about 20-25 minutes.
There is an easier way to make these without mixing up a batter. Buy a quart of sliced dill pickles, pour off the juice. Refill with buttermilk and hot sauce. Place lid on jar, put in refrigerator overnight. Next day, pour off the buttermilk, dip pickle slices in fish fry — fry in oil, drain, sprinkle a little salt on top………………ohhhhh my oh my! My niece makes these and there is never any leftover. To. Die. For.
Yummy and what an easy idea!!
Could this recipe be frozen? Our church is wanting to sell these at our fall festival fundraiser and would need to make them up in advance so they would be ready. Thank you!
I haven’t tried making these ahead and freezing them. I do think it would work but you might want to try a test run before your event.
I’ve never tried fried pickles….but this year I have so many extra cucumbers that I made a HUGE batch of “freezer pickles” and will be using those to make this and see how it turns out. I’m really excited to try it….it looks and sounds SOOOO good.
Enjoy Jen! I’m definitely intrigued by your freezer pickles! I’ve never heard of them before!
I changed a couple of things in reference to my family. I omitted the dill, added 1/2 tsp garlic powder, and reduced the paprika to 1/4 tsp. They loved them! None were left, this recipe is definitely a repeat!
So glad everyone loved it Joan! Garlic powder would be a great addition!
I cooked them for a couple of my friends and they were absolutely delicious. I’ll be keeping this recipe in my back pocket!
So glad your friends loved this!
This looks so good! I will have to get my wife to make these for me!
I love these! What I do is make a bunch and put them on trays. Then I freeze them and put into bags. Then when I want some I pull out how many needed and fry them up. Thanks for the recipe!
What an awesome idea! Thank you for sharing.
Hi Holly !
We have been making these for a couple years now and everyone loves them. We use corn starch instead of flour because it ends up with more crunch and we take the panko and mix in some yellow cornmeal then pulse it a few times in a food processor. This makes the panko smaller and mixes with the cornmeal for a super crunch. It also helps refrigerate them for 30 mins after coating them. It helps the breading stay on while frying.
Sounds delicious! I’ll have to give that a try, thank you for sharing!
I used your recipe and they turned out great. We got more than 12 pickles out of your recipe. We even had batter left over. You are right about the panko crumbs, they need to be added to after about 6 or 7 pickles.
So glad you enjoyed them!!
Whst oil do you suggest we use for frying?
Virgin olive oil should work just fine.
I made the Crispy fried dill pickles tonight and my husband and I throughly enjoyed them. Thanks for the great recipe.
I’m so glad you loved them!
Can’t wait to try. My daughter in law loves pickles.
Wow! Tried these tonight for the Super Bowl, and they were excellent! Better than my favorite restaurant version, can’t wait to make these again. :)
CAN’T TO GET TO THE STORE AND BUY PICKLES!
These r the bomb right now bc im n my 9th week of prenancy and am strating to get cravings all i can say is yum
Make make a whole bunch of them. Then place them on a cookie sheet with parchment paper or wax paper and stick them in the freezer then after they’re frozen put them in a ziplock bag. Then cook them as directed
I looked at several recipes before settling on this one. It seemed more like what our local restaurant makes and what we wanted to replicate. OMG, this recipe is better. We used kosher dill pickles that you get in the barrel at your local deli or food store. Way to go Spend with Pennies. This was spot on and the first time I used Panko bread crumbs (really!!). I used the rest of the batter and Panko to make chicken fries. They were amazing too!! Thank you. I have a new food crush on these, and will be using Panko more often.
Thank you so much Beth! I am so glad that this recipe was a hit with your family!
I’d be kicking this recipe up a bit. I’m a tweeker.
You cans also use onion ring batter which is great. It gets nice and thick too. Either one is good.
OH MY GOSH. I am SO glad this popped up on my Pinterest feed!! Going to try them this weekend. My mouth is watering. Thanks!