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My review
Delicious Deep Fried Pickles
10
Deandra Busch
"I have made these for a few years now, and have converted many people into huge fans using this recipe! Great as an appy for those willing to try new things! (It is slightly messy!) Serve with ranch dip or dip of your choice."
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Ingredients
50 m servings 504Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Combine bread crumbs, garlic powder, salt, pepper, and cayenne pepper in a bowl; set aside. Whisk egg and milk together in a separate bowl. Dip dill pickle spears into the egg mixture, then into the bread crumb mixture until well-coated. Dip the pickles in the egg and bread crumb mixtures a second time so each spear is double coated. Arrange pickles in a single layer on a baking sheet. Place the baking sheet in the freezer until the breading is set, about 30 minutes.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Fry the pickles in the preheated oil until light golden brown, 3 to 4 minutes. Drain on a paper towel-lined plate.
Footnotes
- Editor's Note:
- The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
Nutrition Facts
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Reviews
Read all reviews 2325 Ratings
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Most helpful positive review
7/26/2011
Love these! They taste just like the ones you get at restaurants. I used pickle slices rather than spears because they make crunchier fried pickles and they're easier to eat. When you make th...
Most helpful critical review
1/13/2014
This recipe doesn't work. There is waaaaaay too much milk. A dash of milk at most is all that is needed. The breading all fell off the pickles.
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7/26/2011
Love these! They taste just like the ones you get at restaurants. I used pickle slices rather than spears because they make crunchier fried pickles and they're easier to eat. When you make th...
1/4/2012
I LOVE deep fried Pickles and was so excited to try this with my husband. I love th recipe except that the breading on my pickles came off some of them in the oil and also slid off when we pick...
8/3/2011
i did a trial run and only had some plain bread crumbs and added some Italian seasoning and pepper, garlic powder and cayeene, I used one egg and a little bit of milk, used sliced pickles. It wa...
10/9/2011
They were ok...I don't have much else to say. I mean they are delicous they just don't have the extra zing i was looking for :)
1/13/2014
This recipe doesn't work. There is waaaaaay too much milk. A dash of milk at most is all that is needed. The breading all fell off the pickles.
7/1/2012
I've never had fried pickles before so I gave it a try. I reduced the amount of milk so the breading would stick better. It was okay, I didn't care for the italian seasoning. I felt like it was ...
12/3/2011
These were fantastic. We used baby pickles, so we didn't have to cut them at all. Going to make them again tonight at a fish fry.
1/6/2013
These were good, and if you wait for them to cool down a little the breading sticks on better. I also didn't put them in the freezer, I just coated them in the breading and put them right into t...