This fried pickles recipe delivers pickles coated in a seasoned beer batter and deep fried until crispy and golden brown. A unique and unexpected appetizer option that’s sure to get rave reviews!
In my opinion, you can never go wrong when it comes to pickles. I’ve been known to enjoy dill pickle dip, bacon wrapped pickles, and these irresistible deep fried pickles.
Whenever I go to a restaurant, I look for fried pickles on the appetizer menu. I’ve learned to make this fun snack at home, and I think my version is even better than what you’d get at a restaurant!
These fried pickles are perfect for an appetizer platter with fried okra, coconut shrimp and hot spinach dip!
Table of Contents
- Fried Pickles Ingredients
- How Do You Make Fried Pickles?
- Tips For The Perfect Fried Pickles
- Quick Tip
- Recipe FAQs
- Flavor Variations
- More Apptetizer Recipes You’ll Love
- Love This Recipe?
- Fried Pickles Recipe
Fried Pickles Ingredients
To make this fried pickles recipe you will need sliced pickles, flour, beer, kosher salt, black pepper, garlic powder, onion powder, oil and parsley.
How Do You Make Fried Pickles?
When you make this fried pickle recipe, start by preparing a batter. In a medium sized bowl, mix together beer, flour and seasonings until smooth. Next, slice pickles and dip the slices in flour. Once coated in flour, dip the slices in the batter. Place them in hot vegetable oil or peanut oil to cook. After a few minutes, the pickles will turn golden brown. Remove the pickles from the oil and cook up the next batch. When all the pickles are done, give them a sprinkle of parsley and serve them hot.
Tips For The Perfect Fried Pickles
- I prefer to cut my own pickle slices from whole pickles instead of using the store-bought pickle chips. The store bought sliced pickles tend to be too thin to stand up to the batter.
- I cut my pickles into 3/4 inch slices for the best results.
- When you fry the pickles, keep the bowl of batter close to the pot of oil so that you can easily transfer the battered pickles into the oil.
- I like to use a spider strainer or a long slotted spoon to place the pickles in the hot oil and remove them from the oil.
- After you cook the pickles, let them drain on a paper towel to remove excess oil.
- This beer batter fries up light and crispy. You won’t need any eggs.
- I use pickle chips because the batter coats the smaller pickle slices easier than larger pickle spears or whole pickles.
- These pickles are best when served immediately after being cooked. However, you can refrigerate and reheat them. Reheat them and crisp them up in a 400 degree F oven.
Quick Tip
Be sure to use a frying thermometer to ensure that the oil is at the correct temperature.
Recipe FAQs
What beer should I use for beer batter?
For beer batter, choose a beer that has a lighter color. Lagers work well for a mild flavored batter to let the pickles really shine. You can try a lighter colored ale if you want a more complex taste. I like to use a Belgian style wheat ale. Belgian style wheat ale makes a delicious batter that cooks up flavorful with great results every time.
Who invented fried pickles?
Fried pickles started as a Southern snack that has spread across the United States. Most people think that the fried pickle started at a formerly operating restaurant called duch*ess Drive-In located in Atkins, Arkansas. This restaurant is claimed to be the first to sell fried pickles. The restaurant was located near a pickle factory so one day pickles were battered and placed in the fryer. Unfortunately, the duch*ess Drive-In closed and the only place to have that version is at a booth during Picklefest in Atkins, Arkansas. If you can’t make it to Picklefest, you can give this recipe a try.
Flavor Variations
These fried pickles cook up crispy on the outside and tender on the inside. The recipe is delicious as written; however, you can modify it to suit your own taste.
- Spicy: For some extra spice, mix a pinch of cayenne pepper or a little hot sauce into the batter.
- Veggies: If you want other fried veggies, try my fried mushrooms, onion rings and fried green beans which all feature a delicious beer batter.
- Dips: I made a homemade ranch dip for these pickles. However, you can use your favorite dipping sauce like homemade bbq sauce, herb veggie dip, blue cheese dressing, bottled ranch dressing, ketchup or easy fry sauce.
- Flavor: For extra flavor you can add some smoked paprika, Cajun seasoning or Italian seasoning to your batter.
You have to try this fried pickles recipe! It is amazing how the humble pickle can become a real crowd pleaser with the right treatment!
More Apptetizer Recipes You’ll Love
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Jalapeno Popper Dip with Bacon
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Love This Recipe?
Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below & a review in the comments section further down the page.
5 from 15 votes
Fried Pickles
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AuthorSara Welch
These fried pickles are coated in a seasoned beer batter, then deep fried until crispy and golden brown. A unique and unexpected appetizer option that's sure to get rave reviews!
Time
Prep Time15 minutes minutes
Cook Time15 minutes minutes
Total Time30 minutes minutes
Course Appetizer
Cuisine American
Serves 6
Ingredients
- 2 cups sliced pickles I like to cut 3/4 inch thick slices from whole pickles
- 1 1/2 cups all purpose flour divided use
- 1 1/4 cups beer
- 1 1/2 teaspoons kosher salt
- 3/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- oil for frying
- 1 tablespoon fresh parsley chopped
Instructions
Heat 3 inches of oil in a deep pot to 375 degrees F.
Coat the pickles in 1/2 cup flour, shaking off any excess.
In a medium bowl, mix together the remaining cup of flour, beer, salt, pepper, garlic powder and onion powder.
Coat each pickle slice in batter, letting the excess batter drip back into the bowl.
Fry 8-10 pickle slices at a time until golden brown, about 3-5 minutes.
Repeat the process with the remaining pickles.
Sprinkle with parsley, then serve immediately.
Notes
- I prefer to cut my own pickle slices from whole pickles instead of using the store-bought pickle chips. The store bought sliced pickles tend to be too thin to stand up to the batter. I cut my pickles into 3/4 inch slices for the best results.
- When you fry the pickles, keep the bowl of batter close to the pot of oil so that you can easily transfer the battered pickles into the oil.
- Be sure to use a frying thermometer to ensure that the oil is at the correct temperature.
Nutrition
Calories: 150kcal | Carbohydrates: 30g | Protein: 5g | Fat: 10g | Saturated Fat: 8g | Sodium: 686mg | Potassium: 201mg | Fiber: 3g | Sugar: 3g | Vitamin A: 580IU | Vitamin C: 10.1mg | Calcium: 33mg | Iron: 2.3mg
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