Description
Enjoy crispy, golden-brown fried pickles, a perfect savory snack or appetizer. These dill pickle slices are coated in a seasoned flour batter, dipped in panko breadcrumbs, and fried to crunchy perfection in vegetable oil. Simple to prepare and irresistibly delicious!
Ingredients
Scale
Oil
- Vegetable oil, for frying (about ½ inch depth in pan)
Pickles and Coating
- 1 (16-ounce) jar dill pickle slices
- ½ cup all-purpose flour
- 2 teaspoons garlic salt
- 1 teaspoon Italian seasoning
- ¼ teaspoon pepper
- ¾ cup water
- 1½ cups panko breadcrumbs
Instructions
- Heat the oil: Fill a frying pan with ½ inch of vegetable oil and heat it over medium-high heat until it reaches 350–375°F (175–190°C), ensuring the perfect temperature for frying crispy pickles.
- Prepare the pickles: Drain the dill pickle slices from their jar and lay them out on paper towels. Pat them thoroughly to remove excess juice, ensuring the batter adheres well and the final texture remains crisp.
- Make the batter: In a shallow bowl, whisk together the all-purpose flour, garlic salt, Italian seasoning, and pepper. Gradually add the water while stirring to create a smooth, lump-free batter.
- Prepare the breadcrumbs: Pour the panko breadcrumbs into a separate shallow dish, ready for coating the pickles after they’ve been dipped in batter.
- Coat the pickles: Working in small batches, dip each pickle slice into the batter, ensuring it is fully covered. Then transfer the battered pickle to the panko breadcrumbs and press gently to coat evenly with breadcrumbs.
- Fry the pickles: Carefully place the coated pickle slices in the hot oil in a single layer without overcrowding the pan. Fry each batch for about 2-3 minutes or until golden brown and crispy, turning once if necessary.
- Drain and serve: Using a slotted spoon, remove the fried pickles from the oil and place them on a plate lined with paper towels to drain excess oil. Serve warm with your favorite dipping sauce.
Notes
- Ensure the oil temperature stays between 350–375°F for perfectly crispy pickles without being greasy.
- Patting the pickles dry before battering prevents sogginess.
- Use panko breadcrumbs for an extra crunchy coating.
- Do not overcrowd the pan to maintain oil temperature and crispiness.
- Serve with ranch dressing or spicy aioli for added flavor.
