Deep fried pickles are an addictive finger food perfect for any get together you’re hosting whether it’s game night, movie night or co*cktails with friends. If you’ve never tried deep fried pickles, it’s time to try these out for yourself. I know it sounds weird, but the combination of tart dill pickles with a crispy batter are to die for! I make these when I need a quick crowd pleasing snack to serve during game nights, movie nights or as an app prior to a dinner party. You can use any type of pickle, but dill pickles are my go-to. You can use pickle medallions or spears for this recipe, but today I’ve chosen to use spears because they’re bigger (more pickle goodness) and because they’re perfecting for dipping!
Speaking of dip, in theory you can use whatever dip you love (hello ranch and salsa), but my personal favourite is a creamy dill dip. I make this hours, or even the night before in order to give the herbs enough time to infuse their flavour into the dip. To make the deep-fried pickles, I take the pickles and dry them on a paper towel to make dipping easier. The batter tends to slide off the pickle if it’s wet, so do not skip this step! Next I create a simple beer batter. if you’re not into cooking with alcohol, you can use soda water instead – I got you covered.
I season my batter with Cajun spice and Italian herbs, along with garlic and onion powders. To help the batter fluff up while cooking, I also added baking soda. To bind it all together, I used aquafaba. Aquafaba is an amazing vegan egg substitute used in vegan baking and cooking. Aqua means water, and faba means beans. So, what I’m talking about is that liquid in your can of chickpeas! It can be whipped like egg whites into meringue or replace eggs entirely in baking and icings. Three tbsp aquafaba is equivalent to one whole egg, and two tbsp is equivalent to about one egg white. To fry these bad boys, I used my deep fryer, but you can also use a large heavy bottomed pot with at least 3 inches of oil. Next is as easy as dip, toss fry and repeat! Don’t forget to serve these with my creamy dill dipping sauce.
Deep Fried Pickles Recipe | Vegan Deep Fried Pickles
Vegan deep-fried pickles with a creamy dill dipping sauce! These deep fried pickles are an addictive finger food perfect for any get together you’re hosting whether it’s game night, movie night or co*cktails with friends. If you’ve never tried deep fried pickles, it’s time to try these out for yourself. The combination of tart dill pickles with a crispy batter are to die for! I make these when I need a quick crowd pleasing snack to serve during game nights, movie nights or as an app prior to a dinner party.
Author: The Edgy Veg
Recipe type: Snack
Cuisine: American
Serves: Serves 4
Instructions
- Heat oil in a deep fryer or large heavy bottomed pot over medium-high heat to 375F.
- Using paper towels pat the pickles dry and set aside. You want the pickles to be very dry in order to have the batter stick to them properly.
- In a medium bowl whisk together flour, Cajun and Italian seasoning, garlic powder, onion powder, baking soda, salt and pepper.
- In another medium-sized bowl, whisk or beat the aquafaba until foamy.
- Add foamy aquafaba and mix.
- Slowly pour in beer or soda water, a little bit at a time, while lightly mixing between additions. Mix until smooth but do not over mix.
- Working in batches, add pickles to the batter, and gently toss to coat. Using a fork, or tongs, gently add pickles to the oil one at a time.
- Fry for 2 mins on each side or until golden brown.
- Remove pickles with tongs or a slotted spoon and drain on a paper towel lined plate. Repeat.
- Serve with Creamy Dill Sauce.
FAQs
Dry the pickles well.
Pickles live in liquid and they need to be very dry before frying if you want the breading to stick well.
What is deep fried pickles made of? ›
In a small bowl, mix together the egg, milk, 1 tablespoon of flour, and Worcestershire sauce. In a separate bowl, stir together the remaining flour, salt, and pepper. Heat oil to 350 degrees F (175 degrees C) in a deep-fryer or heavy deep skillet. Dip pickle slices into the milk mixture, then into the flour mixture.
How do you're crisp fried pickles? ›
Using an air fryer. To reheat fried pickles in the air fryer, begin by preheating the gadget to approximately 350 degrees Fahrenheit. Once it's heated, spread your pickles in a single layer in the fryer basket without overcrowding. Ensuring each pickle has enough room is crucial for even reheating.
How do you keep fried pickles from getting soggy? ›
To keep your pickles from getting soggy, use a sturdy breading. This one is made with a mix of flour and cornstarch. The cornstarch is key: it absorbs excess moisture from the wet pickles which results in an even crispier fried coating.
How do you get breading to stick to fried pickles? ›
Firmly pat the pickle chips dry with paper towels or clean dish towels to avoid any soggy fried pickle chips. Press the panko breadcrumbs firmly onto the pickle chips. This will help the coating to stick to the pickle chips once they are fried. Refrigerate the panko coated pickle chips.
How do you get breadcrumbs to stick to pickles? ›
Dust the pickle slices in the seasoned flour, then dunk in the beaten egg before lifting out, allowing to drip-dry excess and then laying into the panko breadcrumbs. Cover the dill pickles completely with the breadcrumbs so they are stuck, then store on a tray or plate until needed whilst you continue coating the rest.
How unhealthy are deep fried pickles? ›
While pickles are a high-sodium food item, the deep-fried pickle is significantly higher. One deep-fried pickle spear contains 1,220 milligrams of sodium, versus 210 milligrams in a regular spear. One deep-fried pickle gives you more than half of the daily recommended intake, which is 2,300 milligrams a day.
What pickles do McDonald's use? ›
McDonald's uses dill pickles in their burgers including in the Big Mac®.
What chemical makes pickles crunchy? ›
Calcium chloride is mainly used in canning to make crunchy pickles. It can also be used in lacto-fermentation! Fermentation tends to soften vegetables, so using calcium chloride helps keep the vegetables crunchy.
Why are my pickles not crispy? ›
Crispness can also be lost if cucumbers are stored longer than 24 hours in the refrigerator from harvest to pickling. Thoroughly wash each cucumber, especially around the stem area, where soil can be trapped. Any remaining soil may be a source of bacteria and can cause a soft pickle.
You can prep the dredge ingredients 1-2 days in advance. You can dredge the pickles up to 30 minutes before frying and place them in the fridge to help the dredge set. You can fry them and keep them warm in the oven for about 15 minutes, but not longer as they will lose their crispiness.
Can you add pickle crisp to any recipe? ›
For the best crispy pickles, I use Ball Pickle Crisp Granules. This helps keep the pickles crisp when canning, and it's very easy to add to almost any pickle recipe.
What do you soak pickles in to make them crisp? ›
Soak Cucumbers In Ice Water Beforehand
If you're not canning your cucumbers immediately, leave them in an ice bath or in your refrigerator overnight to maintain firmness. Doing this before you start canning them will give you the crunchiest pickles you've ever had!
How long can you keep fried pickles? ›
Storage: Fried pickles are best fresh and hot, but if you have leftovers, store them in an airtight container in the fridge for up to 3 days. To reheat, place on a baking sheet in a single layer and reheat at 400 degrees until warmed through.
What do you eat with fried pickles? ›
Fried Pickles With Spicy Ranch Dipping Sauce
Prepare Spicy Buttermilk Ranch Dressing recipe. The dipping sauce recipe we used came from Food Network Kitchens. We swapped champagne vinegar for white wine vinegar and then added hot sauce to taste.
Why does my breading fall off after frying? ›
You don't start dry
The first step to breading chicken is crucial: Make sure the chicken is completely dry before starting the dredging process. Using a paper towel, pat the meat dry on all sides. Excess moisture will cause the flour to get soggy, meaning it will not adhere properly to the chicken.
Why does my breading always fall off? ›
Meat is not properly dry
If the meat is wet, it will make the flour soggy. In that case, breading will not stick properly and may fall off when deep frying. Therefore, you must take some paper towels and pat dry the meat on all sides.
Why does breading fall off calamari? ›
If the oil temperature is too low, the calamari will absorb too much oil and become soggy, or will lose its breading all together. On the other hand, if the oil is too hot, the outside will cook faster than the inside.
How do you keep breading from falling off zucchini? ›
Chill the breaded zucchini: It helps the breading stay stuck, which means they won't fall off in the fryer and they'll be crunchier. Refrigerate the breaded zucchini for at least 15 minutes and up to 3 hours—it's just enough time to help the breading stick.
Deep fried pickles are an addictive finger food perfect for any get together you’re hosting whether it’s game night, movie night or co*cktails with friends. If you’ve never tried deep fried pickles, it’s time to try these out for yourself. I know it sounds weird, but the combination of tart dill pickles with a crispy batter are to die for! I make these when I need a quick crowd pleasing snack to serve during game nights, movie nights or as an app prior to a dinner party. You can use any type of pickle, but dill pickles are my go-to. You can use pickle medallions or spears for this recipe, but today I’ve chosen to use spears because they’re bigger (more pickle goodness) and because they’re perfecting for dipping!
Speaking of dip, in theory you can use whatever dip you love (hello ranch and salsa), but my personal favourite is a creamy dill dip. I make this hours, or even the night before in order to give the herbs enough time to infuse their flavour into the dip. To make the deep-fried pickles, I take the pickles and dry them on a paper towel to make dipping easier. The batter tends to slide off the pickle if it’s wet, so do not skip this step! Next I create a simple beer batter. if you’re not into cooking with alcohol, you can use soda water instead – I got you covered.
I season my batter with Cajun spice and Italian herbs, along with garlic and onion powders. To help the batter fluff up while cooking, I also added baking soda. To bind it all together, I used aquafaba. Aquafaba is an amazing vegan egg substitute used in vegan baking and cooking. Aqua means water, and faba means beans. So, what I’m talking about is that liquid in your can of chickpeas! It can be whipped like egg whites into meringue or replace eggs entirely in baking and icings. Three tbsp aquafaba is equivalent to one whole egg, and two tbsp is equivalent to about one egg white. To fry these bad boys, I used my deep fryer, but you can also use a large heavy bottomed pot with at least 3 inches of oil. Next is as easy as dip, toss fry and repeat! Don’t forget to serve these with my creamy dill dipping sauce.
