We just love fried pickles. They’re the perfect decadent appetizer or snack and they’re surprisingly easy to pull off!
A few things to note…
Consider the thickness of your pickles. You don’t want them too thick, but you don’t want them too thin either. I used Mount Olive Kosher Hamburger Dill Chips and found those to be just right.
The dryer the pickles, the better the egg wash (and flour coating) will stick. You can dab them off with paper towels or give them a spin in your salad spinner. I like both options – but hate having to wash that dang salad spinner!
One of the hardest things to master when frying is keeping the oil at the right temp. For these it needs to be right at 375°F, but once you drop them in there, the oil will cool down. So make sure to adjust the heat to keep it right at that temp. A thermometer is an absolute must when frying.
Fried Dill Pickles
- 1 (16-ounce) jar sliced dill pickles
- 1 large egg, lightly beaten
- 1 tablespoon all-purpose flour
- 1/2 teaspoon hot sauce
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon garlic powder
- 1/2 teaspoon seasoned salt (I use Lawry's)
- Vegetable oil
- Drain the pickles and reserve 2/3 cup of the pickle juice. Set aside. Dab pickles with paper towels to dry or whirl in the salad spinner.
- In a medium bowl, combine the 2/3 cup reserved pickle juice, egg, hot sauce, and 1 tablespoon flour. Whisk together and set aside.
- In a large bowl, combine 1 cup flour, cornstarch, garlic powder, and seasoned salt and whisk together.
- Add about 2 inches of oil in the bottom of a heavy Dutch oven and heat over medium heat to 375°F.
- Dip the pickles in the egg mixture and then dredge in flour mixture. Shake excess off and fry until golden brown. Work in batches if necessary. Adjust heat as necessary to keep the heat at 375°F. Drain on paper towels. Serve with dipping sauce.