Deep-Fried Pickles

Rating: 2 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

Fried pickles that are more addicting than fries!

By stoneyfood

Gallery

Recipe Summary

prep:
15 mins
cook:
5 mins
total:
20 mins
Servings:
4
Yield:
4 servings
Nutrition Info
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Beat eggs in a shallow bowl. Combine bread crumbs, parsley, seafood seasoning, salt, and pepper in a separate bowl.

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  • Cut pickle spears into fry-sized lengths. Pat dry with paper towels. Dip pickles into beaten eggs, then cover with bread crumbs.

  • Heat oil in a deep-fryer or large saucepan. Fry in batches, turning occasionally, until deep golden brown, 2 to 3 minutes per batch. Drain on paper towels.

Editor's Note:

Nutrition data for this recipe includes the full amount of breading ingredients. The actual amount of 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 specific type of oil used.

Nutrition Facts

Per Serving:
374 calories; protein 11.4g; carbohydrates 45.1g; fat 16.7g; cholesterol 93mg; sodium 3575.2mg. Full Nutrition
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Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Reviews:
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Soup Loving Nicole
Allstar
Rating: 2 stars
03/28/2020
I really hate to do this but as written, these are not good. I'll start with the pickles themselves. Once you cut the spears into fry shape, it releases way too much liquid and they just keep releasing liquid so there isn't enough paper towels to soak it all up. End result, super soggy pickle fries. Next is the coating. Old bay is salty, pickles are salty, and then more salt is added. I should have known better but honestly thought a lot of it would get lost in the hot oil. Nope. Super salty. Another this is while I love fresh parsley and prefer it to dried, it doesn't stick to the breading. I was going to redo this recipe in hopes of giving it a better picture and review by leaving the spears whole and then omitting the salt. I decided against it though because people deserve to know exactly what they are getting into when they start a recipe. I do think this recipe has potential and loved the flavor the Old Bay brought but it definitely needs some tweaks. Read More
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