Description
This recipe transforms humble pickles into a celebration-worthy treat with an irresistible crunch and golden hue, ideal for any gathering. It’s a stress-free way to bring joy and incredible flavor to the table.
Ingredients
Scale
- 600 g dill pickle slices, well-drained and patted dry
- 175 g all-purpose flour
- 50 g cornstarch
- 150 g Panko breadcrumbs
- 15 mL smoked paprika
- 5 mL garlic powder
- 2.5 mL onion powder
- 5 mL fine sea salt
- 2.5 mL freshly ground black pepper
- 240 mL buttermilk (or 240 mL whole milk plus 15 mL white vinegar)
- 1 L vegetable oil, for frying
Instructions
- Drain And Dry Pickles: Lay the well-drained pickle slices on paper towels and pat them very dry. This is crucial for crispiness, ensuring the coating adheres and fries evenly.
- Set Up Dredging Stations: Prepare three shallow bowls: one with whisked flour, cornstarch, and all spices; a second with buttermilk (or milk/vinegar mix); and a third with Panko breadcrumbs. Ensure spices are fully combined.
- Dredge Pickles: Dip pickles in buttermilk, letting excess drip. Coat in seasoned flour (shaking off excess), dip again in buttermilk, then press firmly into Panko. Give the Panko a good pat for best adhesion.
- Heat Frying Oil: Pour the vegetable oil into a large heavy-bottomed pot or Dutch oven. Heat over medium-high heat until it reaches 175°C (350°F) on a deep-fry thermometer.
- Cook In Batches: Carefully add a single layer of breaded pickles to the hot oil, ensuring not to overcrowd the pot. Fry for 2-3 minutes, turning once, until beautifully golden brown and crisp.
- Drain And Serve: Remove fried pickles with a slotted spoon to a wire rack over a baking sheet to drain excess oil. Lightly sprinkle with salt immediately while hot. Repeat batches, letting oil return to temperature. Serve right away.
Notes
If you don’t have buttermilk, combine 240 mL milk with 15 mL white vinegar and let sit for 5 minutes. For dietary needs, use a 1:1 gluten-free baking blend or low-sodium pickles. Air fry at 190°C (375°F) for 10-12 minutes for a healthier option. To ensure crispiness and coating adherence, always pat pickles very dry and chill breaded pickles for 15-20 minutes before frying. Best eaten fresh.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Deep Frying
- Cuisine: American
Nutrition
- Serving Size: 100 g (approx. 6-8 slices)
- Calories: 320 calories
- Sugar: 2 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 4 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 10 mg
Keywords: fried pickles, crispy, tangy, snack, easy, appetizer, deep-fried, party food, air fryer option, dill