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
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.
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 do you make soggy fried pickles crispy again? ›
The best way to reheat your leftover pickles is in the oven to keep that crispy texture. I like to crisp mine under the broiler for 1-2 minutes, just make sure to keep an eye on them so they don't burn!
What kind of pickles does Sonic use for pickle fries? ›
The Sonic Pickle Fries are made from dill pickle spears cut into a French-fry shape. The pickles are coated in a light tempura batter and fried. The fried pickles are served with a side of ranch dressing for dunking.
How to get breading to stick to fried pickles? ›
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.
What makes batter stay crispy? ›
My first choice here for a really crispy batter will be a combination of rice flour and cornstarch. Not so keen about using rice flour alone for deep-frying. The combination of Cornstarch and rice flour gives you that thin, light, and really crispy coating on the food.
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 are the pickles that McDonald's use? ›
McDonald's uses dill pickles in their burgers including in the Big Mac®.
What chemical makes pickles crunchy? ›
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.
What do you soak pickles in to make them crisp? ›
Soak Cucumbers In Ice Water Beforehand
If you're not canning your cucumbers immediately, leave them in an ice bath or in your refrigerator overnight to maintain firmness. Doing this before you start canning them will give you the crunchiest pickles you've ever had!
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.
How long to air fry soggy fried pickles? ›
Air fry the pickles for three to four minutes, but always be attentive as the size and thickness of your pickles and varying air fryer models can alter the ideal reheating time. After this period, gently shake the basket or use a pair of tongs to flip the pickles and continue frying for a similar duration.
What pickles does Chick-fil-A use? ›
Chick-fil-A's pickles come from one source and one source only: Bay Valley Foods of Pittsburgh, Pennsylvania.
What pickles does Wendy's use? ›
We're not trying to do anything fancy. We trust the simplicity of a traditional dill pickle.
What pickles does Burger King use? ›
1980. With the nationwide fast-food market growing by at least 30-40%, Hausbeck lands its first fast-food contract with Burger King — a game changer for the company. For 20 years, Hausbeck's growth follows that of Burger King.
Why does my batter come off when frying? ›
Meat is not properly dry
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 to get flour to stick to pickles? ›
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.
Why does the batter come off the fish? ›
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.
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.
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.
