Deep Fried Dill Pickles Recipe

Eating a well-balanced diet means that sometimes, a deep fried appetizer sounds amazing. By making it yourself, you can monitor the quality of the oil and breading to maximize the flavor. Recipe developer Susan Olayinka shares delicious recipes on her food blog The Flexible Fridge, ensuring that they are quick and "busy-life approved." Here she has developed a fun and easy recipe for deep fried dill pickles, and chances are, it will soon become your new favorite appetizer.

If you're a fan of pickles like Olayinka, then you are in for a treat. She remarks, "I love the taste of pickles. I love anything that's sour, and adding a crispy coating makes it that much better." The contrast between the crunchy, fried exterior and the juicy pickles will have you coming back for more. The next time you need an idea for a fun and easy recipe to serve for friends or a unique side to whip up for your family, you'll find that these deep fried dill pickles will be instantly popular around your table.

Start by gathering up the ingredients for these deep fried dill pickles. You'll need a batter mixture so that the breadcrumbs can properly stick. An egg will act as a binder, gluing everything together. You will combine it with ½ cup of milk to create a suitable consistency for the batter. Next, you'll need some flour to create a light crispy shell around the pickles. The flour is lightly seasoned with black pepper and paprika. Olayinka sticks to this flavor profile, but remarks, "I'm guessing that it will be delicious with spices like onion powder, garlic powder, [and] chilli powder for a more Mexican feel, or spices like curry powder for a more Asian feel." Plain breadcrumbs create an extra crunchy exterior around the pickles once they are cooked. If you can find pre-sliced dill pickles, it will save you the step, otherwise buy them whole, and slice the pickles up yourself. Finally, you will need 4 cups of rapeseed oil or any other vegetable oil with a high smoke point to deep fry the pickles.

Start off by preparing the batter that you'll use to coat the dill pickles. Set out a mixing bowl, and crack in an egg, and add the flour, black pepper, paprika, and milk. Using a whisk, mix everything together until the ingredients are well incorporated and you can no longer see any streaks of flour. Place a second mixing bowl next to the bowl with the batter, and add the breadcrumbs.

Now comes the dipping step which Olayinka says is simple, adding that "your hands just get a bit messy." If you would rather keep your hands clean throughout, she recommends wearing gloves. Otherwise, just give them a good wash before and after. 

Set out a baking tray, and line it with tin foil or parchment paper. One by one, dip each dill pickle slice first into the liquid batter and then into the breadcrumb mixture, covering it on both sides. Once each pickle is coated, place each slice onto the lined tray.

Once all of the pickles are ready with the breadcrumb coating, pour 4 cups of oil into a saucepan on the stovetop, and set the heat to medium. When it comes to temperature, carefully place the breaded dill pickles into the oil, and fry them for two to three minutes. Remove them from the oil once they are fried and have become golden-brown in color. You will probably have to fry the dill pickles in batches to avoid overcrowding your pan.

When all the dill pickles have been fried, they are ready to serve. Add a sprinkle of fresh parsley for an herbal touch, if desired, and pair it with a creamy contrast — Olayinka loves onion dip. She adds, "This is definitely more suited to being an appetizer," and we couldn't think of a better way to start off a meal! Since the pickles are deep fried, they are best consumed immediately and won't fare well as leftovers.