Crispy and utterly addictive, these Fried Pickles are a true Southern comfort.
The first time I ever had fried pickles was when I was visiting family in Texas, which I personally consider to be the capital of all fried food. We were at a BBQ restaurant, and someone ordered an appetizer of fried pickles. My mom was always a healthy eater, so they weren’t something I’d ever been exposed to. Dear reader, it was love at first bite. Pickles taste delicious on their own, and frying them in batter makes them even more irresistible.
Fried pickles are one of those uniquely American foods that scream Southern comfort. They started gaining popularity in the early 1960s, with a recipe appearing in a 1962 issue of the Oakland Tribune that used sweet pickle slices and pancake mix. However, the version that truly caught on came a year later, when Bernell “Fatman” Austin served dill pickles battered in catfish coating at the Duchess Drive-In in Atkins, Arkansas. His fried pickles quickly became a local hit and inspired variations across the South. Today, they’re a beloved treat at state fairs and restaurants throughout the United States.
You’re going to love how straightforward this recipe is. Just mix up some batter, dip the pickle slices, and fry them. Easy peasy! No need to wait for the next fair anymore. You can just whip these up from the comfort of your kitchen for a quick lunch or dinner side, or even just as a fun snack.
Easy vegan fried pickles
If you’re vegan (or lactose intolerant), fear not! You can still enjoy this delicious treat with a few recipe modifications. Simply replace the milk with any plant-based milk of your choice, though we do recommend using soy milk, as it is slightly richer and yields better results. Instead of the egg, whisk one teaspoon of apple cider vinegar into the milk. You will notice that it thickens enough to beautifully coat your pickle slices. Finally, Worcestershire sauce usually has anchovies. Either look for a vegan version or replace it with two teaspoons of soy sauce mixed with half a teaspoon of miso paste.
How do I store leftovers?
Like most fried foods, fried pickles are best enjoyed fresh. If you do have some leftovers, however, you can store them in an airtight container in the fridge for up to 3 days. Bear in mind that, to some extent, they will lose their crisp texture when you reheat them. For best results, reheat them in an air fryer at 375°F for approximately 5 minutes, making sure you shake the basket halfway through.
Serving suggestions
Serve your fried pickles with a Homemade Ranch Dressing as a dipping option. Fried pickles make a fantastic side for Texan and Southern dishes. Pair them with Air-Fryer BBQ Chicken or BBQ Boneless Chicken Thighs for a comforting meal. They’re a match made in heaven alongside any type of hamburger, especially a BBQ Hamburger.
Fried pickles are also delicious served in a basket next to an entrée of Juicy Air-Fryer Ribs. If you’re looking for vegetarian alternatives, try a hearty Veggie Burger or a Black Bean Burger.
Fried Pickles
Ingredients
- 1 jar dill pickle slices (32 ounces)
- 3 1/3 cups all-purpose flour
- 1 teaspoon garlic powder
- 3/4 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 large egg
- 1 cup milk
- 2 1/2 teaspoons Worcestershire sauce
- Vegetable oil for frying
Instructions
- Pat the pickle slices dry with paper towels.
- Combine the flour, garlic powder, paprika, salt, and black pepper in a shallow dish.
- In another bowl, beat the egg, milk, and Worcestershire sauce together.
- Heat about 1 inch of vegetable oil in a deep skillet or pot to 375°F.
- Dunk the pickle slices into the flour mixture, shaking off any excess.
- Dip the floured pickles into the egg mixture.
- Dredge the pickles once more in the flour mixture.
- Carefully place the coated pickles into the hot oil, frying in batches to avoid overcrowding.
- Fry for 2 to 3 minutes or until golden brown, turning once.
- Remove the pickles with a slotted spoon and place on paper towels to drain.
Leave a Comment