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? ›
Pickle-Frying Basics
Slice your dill pickles and make your breading and dipping mixtures while your oil is heating. Once your oil is hot, toss 3-4 pickle slices in your flour-based breading mixture, shake off the excess, dip in a buttermilk/egg mixture, and dip in flour mixture again.
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 to get batter to 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 do you keep fried breading crispy? ›
The best way to keep fried foods crispy? Just place them on a cooling rack set over a baking sheet. If you're frying multiple batches, throw the whole setup into a low oven to keep everything warm as you keep frying and adding to the rack.
Why does my breading fall off after frying? ›
Most home cooks often struggle with getting the breading part right because they do not let their meat dry properly. If the meat is wet, it will make the flour soggy. In that case, breading will not stick properly and may fall off when deep frying.
How do you keep fried pickles from getting soggy? ›
Along with using a paper towel to soak up some of the pickles' juices before frying, incorporating cornstarch into the breading mix helps reduce wetness and ensures a crisp fry.
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.
Using too weak a salt brine or vinegar solution may cause soft or slippery pickles, as can using moldy garlic or storing the pickles at too warm a temperature.
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.
How do chefs pickle so quickly? ›
The technique—a version of vinegar pickling that doesn't require a full canning process—produces briny, crunchy pickled vegetables in just a couple hours. Heat the brine until sugar and salt dissolve, then pour it over the vegetables and let them cool in the jar—voila, pickles.
What is a battered pickle called? ›
Coat those pickles! Lightly beat your eggs in a bowl and then dredge the flour coated pickles through it. Coat in panko breadcrumbs. The more coated they are, the more crispy the frickles will be.
How to add pickle crisp? ›
It replaces pickling lime, which home picklers have long used to firm cucumbers into pickles . Calcium chloride aka pickle crisp is easier to use: you add 1/8 teaspoon along with the fruit or vegetable pieces and the pickling liquid to a pint jar, or 1/4 teaspoon to a quart jar and voila! Your done!
How do you keep breading from separating? ›
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.
How to keep breading from falling off fried fish? ›
Thoroughly dry the fish with paper towels to stop water from accumulating in the batter and help it adhere properly. Excess moisture can make it soggy and lead to it falling off. The batter can also break off if the oil in your pan isn't hot enough.
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.
