Fried pickles are such a popular appetizer at restaurants, why not make them at home? A few ingredients are all it takes!
Make crunchy and delicious fried pickle spears at home with this easy recipe!
For another resurant style appertizer that you can easily make at home try this tasty popcorn shrimp recipe.
Deep-fried Pickle Spears
If you love pickles and want to learn how to make fried pickles at home you have come to the right place.
This easy fried pickle recipe is simple yet very, very satisfying.
Serve your deep-fried pickle spears along with a side of ranch for dipping and you will be in pickle heaven.
This fried pickle recipe is a delicious appetizer option for game day, parties, or just because!
What Do I Need For Fried Pickle Spears?
- Pickle Spears
- Panko Bread Crumbs
- Mustard Powder
- Salt and Pepper
- Oil for Frying
Can I Use A Different Type of Pickle?
If you don’t have whole pickles or pickle spears go right ahead and reach for a different cut of a pickle. Dill pickles are the best for this recipe, but feel free to use what you have.
If you use hamburger pickles, just adjust the cooking time as they are a lot smaller and will cook fast.
How to Make Fried Pickle Spears
Start by taking your baking sheet and line with tinfoil. Then set it aside. In a bowl mix up your eggs and milk until it is well mixed.
In a second bowl add flour, panko bread crumbs, mustard powder, salt, and pepper. Stir until the mixture is combined.
Now you will dip each pickle in the milk and egg mixture. Then shake off, and dredge in the flour. Place the breaded pickles on the baking tray.
Pop the pickles in the freezer for 20 minutes.
Meanwhile, heat up your oil to 375 F. Then fry your pickles in small batches until they become a nice golden brown. Place fried pickles on a paper towel-lined plate.
Transfer to your serving dish and dive in!
Expert Tips and Recipe Variations
- If you have regular bread crumbs on hand you can use them instead of panko bread crumbs.
- Try seasoning up your dry mixture to add extra flavor to your pickle spears. Cajun spice and other seasonings would be super tasty!
- Instead of pickle spears try using sandwich pickles, or other cuts of pickles.
- You can dredge and bread your pickle spears then freeze overnight. Then just fry them up when ready to enjoy.
- Turn the pickles over halfway through cooking to ensure even frying.
- Batch fry the pickles to ensure you leave ample space between each pickle for an even cook.
- Serve with a side of ranch. Fried pickle spears pair so well with ranch for dipping!
Do These Pickles Store Well?
These pickles are best when served warm. You will find they are soggier in texture since they are battered and fried.
You can store the leftover pickles in the refrigerator for 2-3 days. Then reheat them in the microwave, oven, or even an air fryer. Or eat the fried pickles cold. They will have a softer breading.
Are fried pickles bad for you?
I hate to break it to you but fried pickles aren’t the best thing in the world for you. They are deep-fried after all. But in moderation, they can be a nice treat to have.
Can You Use Buttermilk Instead Of Milk?
Absolutely! Go right ahead and reach for buttermilk to mix with the egg to dip your pickles in if you would like. Regular milk or Lactaid milk are a great option as well.
More Tasty Appetizer Recipes To Try
- Crockpot Grape Jelly Meatballs
- Hot Spinach Artichoke Dip
- Chicken Nacho Bites
- Coca Cola Meatballs
- Buffalo Chicken Jalapeno Poppers
- Pull-Apart Italian Sliders
- Cheesy Bacon & Spinach Dip Bites
- 8 pickles, quartered into spears
- 1 cup milk
- 1 egg
- 2 cups flour
- 1 cup panko-style bread crumbs
- 2 teaspoons mustard powder
- Salt and pepper, to taste
- 4 cups cooking oil
- Line a baking sheet with tinfoil and set aside.
- Combine the milk and egg in a shallow dish. In a second shallow dish combine the flour, panko bread crumbs, mustard powder, salt, and pepper.
- Dip each pickle into the milk and egg mixture and then into the flour mixture, turning to coat completely. Place the breaded pickles on your baking tray.
- Place the tray of pickles in the freezer for 20 minutes (overnight works too).
- Heat your oil in a skillet, dutch oven, or deep fryer until it reaches 375 F. Fry pickles in the oil, about 6 at a time, turning once to ensure both sides are completely golden brown. Remove to a paper towel-lined plate. Repeat with all pickles. Serve immediately.
I highly recommend serving your pickles with a side of ranch for dipping. Yum!
This recipe was shared on The Weekend Potluck.