Jump to Recipe. This one is for the pickle girlies. I don’t think it’s too dramatic to say this fried pickle recipe changed my life. If you are all about that pickle life then you need to save this recipe!
I always start off making some quick homemade ranch, I cheated and used the packet this time. PRO TIP: MAKE SURE your pickles are super dry, give them extra pats just to be sure. I season everything with slap ya mama and garlic powder.
Crispy on the outside, tangy and crunchy on the inside – they're the perfect combination of salty and savory.
The secret to achieving that perfect crunch lies in the breading process. We're going for a triple-dipped, seasoned masterpiece. Make sure to pat your pickles super dry before starting.
For a good fried pickle you need a good pickle we only use the claussen kosher spears. Listen to that fabulous crunch, I’m obsessed.
FRIED PICKLE RECIPE
Ingredients:
1/2 C Flour
3/4 C Panko
3 Eggs
1/4 C water
3 teaspoons Slap ya mama or Cajun seasoning (1 in each bowl)
2 teaspoons garlic powder (1 t in flour and 1 t in panko)
1/2 teaspoon onion powder in flour
1 teaspoon salt in flour
Directions:
Prep Your Stations: Set up three separate bowls: one for the flour mixture, one for the egg and water, and one for the panko mixture.
Season the Breadings: Combine flour, salt, pepper, slap ya mama, and garlic powder in one bowl. In another bowl, whisk together water and egg. In another bowl mix flour and seasonings mentioned above.
Prepare the Pickles: Pat pickle spears completely dry with paper towels.
Breading Process: Dredge each pickle spear in egg, then dip in the flour mixture, back into the egg mixture and finally coat in the seasoned panko mixture.
Fry to Perfection: Heat vegetable oil in a deep fryer or large pot to 350-360°F. Carefully add breaded pickles in batches, avoiding overcrowding. Fry until golden brown and crispy, about 3-4 minutes. Remove and drain on paper towels.
Serve immediately with your favorite dipping sauce, like ranch!
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