Some Foods Are Just for Fun!
Hosting a party is always a blast, especially when you get to whip up a variety of appetizers that get everyone talking. One of my favorite party snacks has to be fried pickles because they are the kind of food that instantly sparks conversation—people either love them or hate them, but they always want to try them! I love setting out a big platter of these crunchy, tangy treats because they’re a little unexpected and totally fun. Whether it’s the unique flavor or the satisfying crunch, fried pickles always steal the show. Plus, they’re a breeze to make, so you can spend more time mingling and less time in the kitchen.
Did You Know?
Fried pickles originated in the Southern United States, specifically in Arkansas, in the early 1960s. Created by Bernell "Fatman" Austin, the owner of the Duchess Drive-In, fried pickles quickly became a popular snack. Initially, they were served as a novelty item, but their tangy flavor and crispy texture soon gained a loyal following. Today, fried pickles are enjoyed nationwide, often featured in Southern and comfort food restaurants as a delicious appetizer or snack.
Recipe: Fried Pickles
Yield: 1 batch, 4 servings
Ingredients:
- 1 cup dill pickle slices
- 1 cup all-purpose flour
- 1 cup panko breadcrumbs
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 large eggs
- Oil for frying
Instructions:
Preheat:
Heat oil in a deep fryer or large skillet to 350°F (175°C).
Personal Tip: Use a thermometer to ensure the oil stays at the right temperature. If the oil is too hot, the pickles will burn; if it’s too cool, they’ll be greasy.
Prepare Breadcrumbs:
In a shallow dish, mix panko breadcrumbs with garlic powder, paprika, salt, and black pepper.
Personal Tip: Add a pinch of cayenne pepper to the breadcrumb mix if you like a bit of extra heat.
Coat Pickles:
Pat pickles dry with paper towels. Dredge each pickle slice in flour, dip into beaten eggs, then coat with the seasoned breadcrumb mixture.
Personal Tip: Make sure to pat the pickles dry thoroughly so the coating sticks better and stays crispy.
Fry:
Fry the coated pickles in batches for 2-3 minutes per side, or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
Personal Tip: Don’t overcrowd the pan—fry in small batches to maintain the oil temperature and ensure even cooking.
Serve:
Enjoy warm with your favorite dipping sauce, such as ranch or spicy mayo.
Personal Tip: Serve immediately for the best texture. If they sit too long, the pickles may lose their crispiness.
Baked or Air-Fried Option:
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Baked: Preheat oven to 425°F (220°C). Arrange coated pickles on a baking sheet lined with parchment paper and lightly spray with cooking spray. Bake for 15-20 minutes, turning halfway through.
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Air-Fried: Preheat air fryer to 375°F (190°C). Arrange coated pickles in a single layer in the air fryer basket. Cook for 8-10 minutes, shaking the basket halfway through.
Nutritional Information (Per Serving):
Calories, 220 | Protein, 5g | Carbohydrates, 26g | Fiber, 2g | Net Carbohydrates, 24g | Fat, 10g | Saturated Fat, 2g | Cholesterol, 75mg | Sodium, 700mg | Sugars, 2g | Glycemic Index, Low
Kitchen Tips, Great Ideas, How to Save Money
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Choosing Pickles: Use dill pickle chips for a classic taste. Avoid sweet pickles as they alter the flavor profile.
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Dry Thoroughly: Pat pickles dry to ensure the coating sticks well and stays crispy.
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Breadcrumb Mix: Customize the breadcrumb seasoning with your favorite spices like cayenne for heat or Italian herbs for a different flavor.
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Egg Substitute: For a vegan option, use a flax egg (1 tbsp ground flaxseed + 2.5 tbsp water).
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Leftover Pickles: Store leftover fried pickles in an airtight container in the fridge. Reheat in an oven to retain crispiness.
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Oil Spray: Using a light spray of oil ensures even crisping without adding excess fat.
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Bulk Buy: Buy pickles in bulk during sales and store them for future use to save money.
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Dipping Sauces: Experiment with homemade sauces like ranch, spicy mayo, or garlic aioli for added variety.
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Batch Cooking: Make a large batch and freeze them before baking. Bake directly from frozen for a quick snack.
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Non-Dairy: Use plant-based milk to coat the pickles if you prefer a non-dairy option.
Different Types of Pickles
Pickles come in many varieties, each with its own unique flavor and texture. Dill pickles are perhaps the most popular, known for their sharp, tangy taste. Bread and butter pickles offer a sweet and sour profile, while Kosher pickles are seasoned with garlic and dill. Then there are the spicy pickles, infused with chili peppers for an extra kick. Gherkins are small and crunchy, often used as a snack or garnish. Each type of pickle brings something different to the table, making them a versatile ingredient in many dishes, including this fun, party-perfect recipe for fried pickles.