Get my Cookbooks! Perfect Fried Pickles
These perfectly golden fried pickles are easy to make and are a perfect appetizer idea for a party. Once you taste this batter recipe you’ll want to use it for everything!
Be sure to serve these with my easy Honey Mustard Sauce and try my Popcorn Chicken recipe next!
Beer Battered Fried Pickles
Although you can substitute water for the beer in this recipe, Epicurious explains the benefits of using beer in batters such as this.
To sum it up: the usage of beer helps create an airy, extra-crispy batter. This is due to the combination of carbon dioxide, foaming agents, and alcohol in the beer.
Batter Ingredients
- Self Rising Flour- For an airier consistency. Regular flour may be substituted if needed.
- Corn Starch– Helps create an extra-crispy consistency.
- Cayenne Pepper
- Garlic Powder
- Onion Powder
- Sugar
- Cold Beer– Pale Ale works well. (Water may be substituted.)
The Secret to Perfect Fried Pickles
Don’t smother the pickles in too much batter. You don’t want to lose the pickle in a round mound of batter, you want the batter and the pickle to compliment each other.
Be sure to run the battered pickles along the rim of the batter bowl to drip off excess batter. You want to be able to clearly see the ridges in the pickle before you fry it.
👇Tip: A spider strainer makes it much easier to lift multiple fried pickles up from the oil at once. It’ll be your best friend when it comes to any fried food.
How to Reheat Fried Pickles
- To reheat friend pickles, simply place them on a baking sheet in a 350° oven for 10-15 minutes, until heated through.
Try These Next!
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- Fried Shrimp
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- Onion Rings
-
- Popcorn Chicken
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- Jalapeño Poppers
-
- Fried Chicken Tenders
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- Baked Potato Slices
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Did You Make This Recipe?
I would love for you to leave a rating and a comment below! How’d you do?! ⭐⭐⭐⭐⭐
Fried Pickles
Ingredients
- 16 oz. dill pickle chips
- ½ cup self rising flour
- 1/8 cup corn starch
- ½ teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon sugar
- ½ cup cold beer, pale ale works well
- 1 quart vegetable oil
Instructions
- Dry each side of the pickles on paper towels, they’ll cling onto the batter this way.
- Whisk the dry ingredients together, then add in the cold beer. Stir to combine, lumps in the batter are fine.
- Place the batter in the fridge while the oil heats up.
- Use an oil thermometer and heat 2 inches of oil in a dutch oven to 375 degrees. It’s important for the temperature to be exact. A deep fryer may also be used.
- Once heated, fry the pickles in batches. Place about 8 pickles into the batter. Pick them up one at a time and use the rim of the bowl to rid each one of excess batter, you want a thin coating and need to be able to see the ridges in the pickle.
- Use a spider strainer to carefully lower the pickles into the heated oil. Fry for about 1 ½ minutes, until golden. Use the spider strainer to remove and place on a paper towel-lined plate. Repeat until all pickles are fried.
- Serve with Ranch or Chipotle Ranch Dressing, ketchup, or sriracha mayo, or homemade Comeback Sauce.
Notes
Be sure to serve these with my easy Honey Mustard Sauce!
Regular flour can be used instead of self-rising if needed.
Seltzer water may be used instead of beer if necessary.
If the batter feels too thick, add a tad more beer. If too thin, add a touch more flour.
What beer did you use?
Tuckerman’s Pale Ale is a variety that I like to use, I’ve also even used Bud Light. Be sure to use a beer that you enjoy the flavor of, as it will transfer that flavor into the batter. I wouldn’t use anything too hoppy or potent.
The best ever fried pickles I’ve had have been at captain d’s. These seem like they’d be like them. I can’t wait to make my own. Thanks so much for such a great recipe.
I’m excited for you to give them a try Angela, I’d love to know what you think! 🙂