Why are my fried pickles soggy?

Soggy fried pickles usually come from either not drying the pickles thoroughly before battering, or frying at too low a temperature. Make sure to pat the pickles completely dry and maintain oil temperature at 375°F throughout the frying process.

Can I use an air fryer instead of deep frying?

Yes! Spray the battered pickles with cooking spray and cook at 400°F for about 8-10 minutes, flipping halfway through. The texture will be slightly different but still delicious and much lower in oil.

What's the best type of pickle to use for this recipe?

Dill pickle chips (slices) work best because they have the perfect thickness and tanginess. Look for thicker-cut pickles rather than thin sandwich slices for the best texture contrast.

Can I make the batter ahead of time?

It's best to make the batter just before using it. If the batter sits too long, it can become too thick and won't adhere properly to the pickles. If you must make it slightly ahead, you may need to thin it with a little more milk before using.

Crispy Fried Pickles Recipe

Name: Crispy Fried Pickles Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: About 1 quart of vegetable oil for frying; 16 ounces dill pickle slices, drained; ½ cup flour; ½ teaspoon dried basil; ½ teaspoon dried parsley; 2 teaspoons garlic powder; ½ teaspoon salt; ¼ teaspoon ground black pepper; ¼ teaspoon cayenne pepper; ½ cup milk

Description

Crispy and flavorful fried pickles are an irresistible snack or appetizer, perfect with a side of ranch for dipping. This easy recipe ensures a golden-brown crunch with a hint of spice in every bite.

Ingredients

Units Scale

For Frying

About 1 quart of vegetable oil for frying

Pickle Slices

16 ounces dill pickle slices, drained

Breading Mixture

1/2 cup flour
1/2 teaspoon dried basil
1/2 teaspoon dried parsley
2 teaspoons garlic powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon cayenne pepper

Batter

1/2 cup milk

Cook Mode Prevent your screen from going dark

Instructions

Heat the Oil: Add the vegetable oil to a large pot and heat it over medium heat until it reaches 375º F. Use an oil thermometer to monitor the temperature, ensuring it remains consistent at 375º F throughout the cooking process.
Prepare the Pickles: Drain the pickle slices through a colander, then spread them on a paper towel-lined plate. Pat them dry with another paper towel to ensure the batter adheres well.
Make the Breading Mixture: While the oil heats, combine the flour, basil, parsley, garlic powder, salt, black pepper, and cayenne pepper in a shallow bowl. Whisk until evenly mixed.
Prepare the Batter: Add the milk to the bowl with the breading mixture. Whisk everything together to create a smooth, thick batter.
Coat the Pickles: Work in batches, adding about ¼ of the dried pickle slices into the batter. Toss them to coat evenly.
Fry the Pickles: Remove the battered pickles one by one and carefully place them into the hot oil. Fry for about 1 ½ minutes or until they turn golden brown.
Drain and Repeat: Remove the fried pickles from the oil and place them on a clean paper towel-lined plate to drain. Repeat the battering and frying process with the remaining pickles.
Serve: Serve the hot fried pickles with ranch dressing on the side for dipping.

Notes

Make sure you dry the pickle slices well. The drier the pickles, the better the batter will stick.
Try this recipe with pickle spears instead of slices, following the same steps. Spears will take approximately 2 minutes to fry.

Nutrition

Serving Size: 1 serving