Deep Fried Pickles

3.90 (31)
⏱ 50 mins 🍽 ['4', '4 servings'] 🏷 Snack

These crispy, tangy pickles make a fantastic party appetiser or snack. Dill pickle spears are dipped in an egg wash and a seasoned Italian breadcrumb mixture, then frozen to set the coating before being fried until golden. The result is a deliciously crunchy exterior with a salty, tangy pickle centre. Serve them warm with ranch dressing for dipping. This recipe serves four and can easily be doubled for a crowd.

Deep Fried Pickles

Ingredients

  • 2 cups vegetable oil for frying
  • 3 cups Italian-seasoned bread crumbs
  • 1 teaspoon garlic powder
  • 0.5 teaspoon salt
  • 1 teaspoon ground black pepper
  • 0.5 teaspoon cayenne pepper
  • 1 egg
  • 1 cup milk
  • 4 dill pickles, quartered lengthwise

Method

  1. Mix the Italian-seasoned bread crumbs with garlic powder, salt, black pepper, and cayenne pepper in a bowl and set it aside. In another bowl, whisk the egg and milk together. Coat each dill pickle spear first in the egg mixture, then in the breadcrumb mixture. Repeat this dipping process a second time to create a double coating. Lay the coated pickles in one layer on a baking sheet and freeze them for about 30 minutes to firm up the breading.
  2. Pour the vegetable oil into a deep-fryer or a large saucepan and heat it to 350 degrees F (175 degrees C).
  3. Cook the frozen pickles in the hot oil for 3 to 4 minutes until they turn a light golden brown. Transfer them to a plate lined with paper towels to drain.

Nutrition (per serving)

Calories504 kcal
Fat18 g
Sugars9 g
Protein17 g
Sodium2748 mg

Recipe details

CategorySnack
AuthorDeandra Busch