Deep fried pickles are an addictive finger food perfect for any get together you’re hosting whether it’s game night, movie night or co*cktails with friends. If you’ve never tried deep fried pickles, it’s time to try these out for yourself. I know it sounds weird, but the combination of tart dill pickles with a crispy batter are to die for! I make these when I need a quick crowd pleasing snack to serve during game nights, movie nights or as an app prior to a dinner party. You can use any type of pickle, but dill pickles are my go-to. You can use pickle medallions or spears for this recipe, but today I’ve chosen to use spears because they’re bigger (more pickle goodness) and because they’re perfecting for dipping!
Speaking of dip, in theory you can use whatever dip you love (hello ranch and salsa), but my personal favourite is a creamy dill dip. I make this hours, or even the night before in order to give the herbs enough time to infuse their flavour into the dip. To make the deep-fried pickles, I take the pickles and dry them on a paper towel to make dipping easier. The batter tends to slide off the pickle if it’s wet, so do not skip this step! Next I create a simple beer batter. if you’re not into cooking with alcohol, you can use soda water instead – I got you covered.
I season my batter with Cajun spice and Italian herbs, along with garlic and onion powders. To help the batter fluff up while cooking, I also added baking soda. To bind it all together, I used aquafaba. Aquafaba is an amazing vegan egg substitute used in vegan baking and cooking. Aqua means water, and faba means beans. So, what I’m talking about is that liquid in your can of chickpeas! It can be whipped like egg whites into meringue or replace eggs entirely in baking and icings. Three tbsp aquafaba is equivalent to one whole egg, and two tbsp is equivalent to about one egg white. To fry these bad boys, I used my deep fryer, but you can also use a large heavy bottomed pot with at least 3 inches of oil. Next is as easy as dip, toss fry and repeat! Don’t forget to serve these with my creamy dill dipping sauce.
Deep Fried Pickles Recipe | Vegan Deep Fried Pickles
Vegan deep-fried pickles with a creamy dill dipping sauce! These deep fried pickles are an addictive finger food perfect for any get together you’re hosting whether it’s game night, movie night or co*cktails with friends. If you’ve never tried deep fried pickles, it’s time to try these out for yourself. The combination of tart dill pickles with a crispy batter are to die for! I make these when I need a quick crowd pleasing snack to serve during game nights, movie nights or as an app prior to a dinner party.
Author: The Edgy Veg
Recipe type: Snack
Cuisine: American
Serves: Serves 4
Instructions
- Heat oil in a deep fryer or large heavy bottomed pot over medium-high heat to 375F.
- Using paper towels pat the pickles dry and set aside. You want the pickles to be very dry in order to have the batter stick to them properly.
- In a medium bowl whisk together flour, Cajun and Italian seasoning, garlic powder, onion powder, baking soda, salt and pepper.
- In another medium-sized bowl, whisk or beat the aquafaba until foamy.
- Add foamy aquafaba and mix.
- Slowly pour in beer or soda water, a little bit at a time, while lightly mixing between additions. Mix until smooth but do not over mix.
- Working in batches, add pickles to the batter, and gently toss to coat. Using a fork, or tongs, gently add pickles to the oil one at a time.
- Fry for 2 mins on each side or until golden brown.
- Remove pickles with tongs or a slotted spoon and drain on a paper towel lined plate. Repeat.
- Serve with Creamy Dill Sauce.
FAQs
Dry the pickles well.
Pickles live in liquid and they need to be very dry before frying if you want the breading to stick well.
What is deep fried pickles made of? ›
Pat the pickle slices dry with paper towels. In a small bowl, stir together the bread crumbs, cayenne pepper, black pepper and garlic powder. Dip pickle slices into the egg, and then coat with the bread crumb mixture. Fry the pickles in the hot oil, until golden brown on each side, turning once.
How to make crispy pickles? ›
The best way to keep your pickles crisp is by taking an extra moment to remove the blossom from the end of the cucumber. By adding this extra cut, you have a crisper pickle. Other ways to ensure a crisp pickle is by adding grape leaves to your jar. I tend to cut off both ends of the cucumber as I quickly process them.
How do you crisp soggy fried pickles? ›
The solution? Using an air fryer. To reheat fried pickles in the air fryer, begin by preheating the gadget to approximately 350 degrees Fahrenheit. Once it's heated, spread your pickles in a single layer in the fryer basket without overcrowding.
Why won't my batter stick to pickles? ›
Thoroughly drying the pickles is essential to the batter sticking properly, so don't skip that step. Simply remove the pickle slices from the jar, and drain them on a paper towel. Then, use another paper towel to pat each side of the pickles dry before dropping them into the buttermilk mixture.
How to make basic breading? ›
The standard breading technique includes three steps: dredging in flour, moistening in egg wash (beaten egg plus a tablespoon or two of water or milk), then coating in crispy breadcrumbs like Panko.
Why are my fried pickles soggy? ›
It's important to dry food before applying the breading because a high moisture content prevents dry ingredients from correctly reacting with hot oil. If improperly prepared, the batter on your pickles will soak up all that grease instead of frying to perfection.
How unhealthy are deep fried pickles? ›
While pickles are a high-sodium food item, the deep-fried pickle is significantly higher. One deep-fried pickle spear contains 1,220 milligrams of sodium, versus 210 milligrams in a regular spear. One deep-fried pickle gives you more than half of the daily recommended intake, which is 2,300 milligrams a day.
What pickle does KFC use? ›
About Hausbeck Pickle Company. Founded in 1923 by Charles E. Hausbeck, Hausbeck Pickle Company produces pickles and peppers for fast food restaurants, such as Subway, Burger King, Sonic, Domino's Pizza and Papa John's, Pizza Hut, Taco Bell, and KFC.
What is the crisping agent for pickles? ›
Calcium chloride is mainly used in canning to make crunchy pickles. It can also be used in lacto-fermentation! Fermentation tends to soften vegetables, so using calcium chloride helps keep the vegetables crunchy.
Crispness can also be lost if cucumbers are stored longer than 24 hours in the refrigerator from harvest to pickling. Thoroughly wash each cucumber, especially around the stem area, where soil can be trapped. Any remaining soil may be a source of bacteria and can cause a soft pickle.
What powder keeps pickles crisp? ›
Ball Pickle Crisp Granules are easy to use for crispier homemade pickles. Just measure and add to the jar, replacing pickling lime and the need for time-consuming pre-soak.
Why are my fried pickles not crispy? ›
While you're prepping your pickles and batter, you need to get the oil hot, really hot. About 375 degrees Fahrenheit is great. This is an important step, because if your oil isn't hot enough your pickles won't fry in a way that achieves that perfect super crispy texture.
Can you prep fried pickles ahead of time? ›
You can prep the dredge ingredients 1-2 days in advance. You can dredge the pickles up to 30 minutes before frying and place them in the fridge to help the dredge set. You can fry them and keep them warm in the oven for about 15 minutes, but not longer as they will lose their crispiness.
Can you eat leftover fried pickles? ›
Ensuring each pickle has enough room is crucial for even reheating. If you have a large batch, consider reheating in stages. And if your leftover pickles appear too dry, a quick spritz of cooking oil can be beneficial.
How to get breadcrumbs to stick to pickles? ›
Dip each pickle slice in the flour mixture and then gently dip into the bread crumbs. Set the dipped pickles on a baking sheet and let them rest for a few minutes while you dip the remaining pickles. This will allow the crumbs to stick better. Fry in small batches for 3 to 4 minutes or until brown and crispy.
How do you keep breading from falling off when frying? ›
Place the breaded chicken on a cooling rack (or a platter) and chill in the refrigerator for about 30 minutes. This cooling time will help the layers of breading ingredients solidify and adhere better after the chicken cooks. Once you start cooking the chicken, be patient and don't flip it over too early.
Why does breading fall off calamari? ›
If the oil temperature is too low, the calamari will absorb too much oil and become soggy, or will lose its breading all together. On the other hand, if the oil is too hot, the outside will cook faster than the inside.
How to fry fish without the breading coming off? ›
First, the oil might not have been hot enough. If the oil isn't at the correct temperature, your fish will absorb the oil while it's frying, causing some of the batter to drop off. To prevent this, your oil should be around 350 to 375 degrees Fahrenheit.
Deep fried pickles are an addictive finger food perfect for any get together you’re hosting whether it’s game night, movie night or co*cktails with friends. If you’ve never tried deep fried pickles, it’s time to try these out for yourself. I know it sounds weird, but the combination of tart dill pickles with a crispy batter are to die for! I make these when I need a quick crowd pleasing snack to serve during game nights, movie nights or as an app prior to a dinner party. You can use any type of pickle, but dill pickles are my go-to. You can use pickle medallions or spears for this recipe, but today I’ve chosen to use spears because they’re bigger (more pickle goodness) and because they’re perfecting for dipping!
Speaking of dip, in theory you can use whatever dip you love (hello ranch and salsa), but my personal favourite is a creamy dill dip. I make this hours, or even the night before in order to give the herbs enough time to infuse their flavour into the dip. To make the deep-fried pickles, I take the pickles and dry them on a paper towel to make dipping easier. The batter tends to slide off the pickle if it’s wet, so do not skip this step! Next I create a simple beer batter. if you’re not into cooking with alcohol, you can use soda water instead – I got you covered.
I season my batter with Cajun spice and Italian herbs, along with garlic and onion powders. To help the batter fluff up while cooking, I also added baking soda. To bind it all together, I used aquafaba. Aquafaba is an amazing vegan egg substitute used in vegan baking and cooking. Aqua means water, and faba means beans. So, what I’m talking about is that liquid in your can of chickpeas! It can be whipped like egg whites into meringue or replace eggs entirely in baking and icings. Three tbsp aquafaba is equivalent to one whole egg, and two tbsp is equivalent to about one egg white. To fry these bad boys, I used my deep fryer, but you can also use a large heavy bottomed pot with at least 3 inches of oil. Next is as easy as dip, toss fry and repeat! Don’t forget to serve these with my creamy dill dipping sauce.
