Best Fried Pickles Recipe - Top Recipes (2024)

FAQs

How do you keep batter from falling off fried 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.

Reheat leftover deep-fried dill pickles in an air fryer or place them under the broiler until they get crispy again.

Dry the pickles well.

This is probably the most important step. Pickles live in liquid and they need to be very dry before frying if you want the breading to stick well.

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.

Pickles are very high in sodium because it's an important part of the brining process. Consuming too much salt in your daily diet can contribute to high blood pressure. Anyone who is on blood pressure medication or looking to reduce their sodium intake should eat pickles in moderation or look for low sodium options.

The process of fermentation gives pickle its distinctive flavor that serves as the perfect balance of spicy, sour and bitter to have along with a meal. The diversity of flavors in a single bite is what makes the dish truly complete.

You'll need vinegar (I prefer rice vinegar's mild flavor), fresh dill (technically optional, but delicious), a couple cloves of garlic, and a few basic seasonings. I added a touch of sweetener, too—just enough to cut the bite of vinegar. These pickles are decidedly tangy, and nowhere near “bread and butter” territory.

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.

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.

Quick pickling is simply the act of storing fresh produce in a brine of vinegar, salt, water, and sometimes sugar, in the refrigerator. These pickles are not canned and are ready to eat mere hours after making, though I usually wait at least a day or two.

Though it's entirely possible to can and pickle all year round, the summer months are prime time for squirreling away a bounty of pickled cucumbers, beans, peas and eggplant.

Always dip your chicken in beaten egg before coating

Dipping your chicken in egg helps the breadcrumbs, or whatever coating you use, adhere evenly to the outside of the cutlet. You should start with a thin layer of flour, which gives the egg a better surface to cling to, then the egg, then the coating.

It's all about pan prep

Your goal is to prevent your cake from sticking by creating a barrier between batter and pan (e.g., parchment, nonstick spray, or shortening and flour) prior to adding cake batter.

For batter, coat the fish in flour before coating and make sure your batter is thick enough. Usually it's the thickness (or lack thereof) that causes it to fall off during cooking.

Don't use egg wash, use buttermilk instead. Egg wash is great for making bread crumbs stick to fried foods but you need buttermilk for battering. Dip the pickles in seasoned flour and then dunk them in buttermilk. Once they are wet by the buttermilk dredge them heavily in seasoned flour again.