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!
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.
- 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
- 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.
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- 16 oz. dill pickle slices
- 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
- 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.
- 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.
Regular flour can be used instead of self-rising if needed.
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.