Battered, crispy and flavorful, these Pickle Fries are a tasty appetizer that you will want to add to any and every meal.
I absolutely love any and all things pickle related. These Pickle Fries are my absolute favorite.
Appetizers as many of you may know are one of the things I love most in my life when it comes to food.
These Pickle Fries really holds a flame to one of my absolute favorite appetizer recipes ever.
They are super easy, with readily available ingredients. They come out crispy but with that nice tangy soft pickle inside.
Serve with some dipping sauces and add to your appetizer menu for games, parties etc and you cannot go wrong.
If you have been looking for a fun appetizer, you are gonna make a batch of these Pickle Fries, you will not regret it!
Some of our other favorite appetizer recipes that we have on our site include: Homemade Tater Tots, BBQ Chicken Bites and Sloppy Joe Dip.
WHY THIS RECIPE WORKS:
- Easy ingredients help this come together in no time.
- The crispy coating with the soft inside gives it a perfect texture.
- Serve with some of your favorite dipping sauces and add it to a roundup of other appetizers and you can’t go wrong.
INGREDIENTS NEEDED (FULL RECIPE AT THE BOTTOM OF THE POST):
All-purpose flour
Salt
Garlic powder
Pepper
Buttermilk
Egg
Tabasco or other hot sauce
Dill pickle spears
Oil for frying
HOW TO MAKE PICKLE FRIES, STEP BY STEP:
- Slice the pickle spears in half, lengthwise and place on a double layer of paper towels.
- Blot dry with another paper towel on top. Set aside to keep letting the paper towels absorb more moisture.
- Heat a heavy-bottomed dutch oven or tall skillet with oil 3-inches deep over medium-high heat. You are aiming for about 375 degrees F to fry the pickles. This will take about 10-15 minutes to reach. Use a candy thermometer if you have one.
- In one bowl whisk the flour, salt, garlic powder, and pepper together.
- In a second bowl whisk together the egg, buttermilk, and hot sauce.
- Once your oil is heated, dip a patted dry pickle spear into the flour bowl, covering all the sides.
- Then dip in the buttermilk mixture, letting excess drip off.
- Finally, dip once more in the flour mixture.
- Gently place pickle spears in the oil and let fry for 3-4 minutes until golden brown.
- Remove to a wire cooling rack or a paper towel-lined plate while you repeat the process with the remaining pickles. You can fry about 4-5 pickles at a time.
- Serve dipped in ranch or your favorite dipping sauce.
CAN I USE PICKLE SLICES?
Yes, They will need to be about ¼ inches thick at least though. If they’re too thin there will be way too much batter and not enough pickle.
DO I HAVE TO USE BUTTERMILK?
I absolutely recommend using buttermilk for this recipe. It creates a flavor and texture that makes this recipe.
If you don’t have buttermilk at home you can make your own. To do that add 2/3 cup regular milk to a measuring cup and add 2/3 Tablespoon of white vinegar or lemon juice and stir.
Let sit for around 5 minutes and give it a good stir again and use.
WHAT IS THE BEST WAY TO KEEP A CONSISTENT TEMPERATURE FOR OIL?
Using a kitchen thermometer is my go-to for when I am frying anything on the stove.
Ones that are easily attachable to your pan are the best, you can keep a constant eye on the temperature and know when the best time to add more of your Pickle Fries to the oil is.
WHY DO I NEED TO HAVE THE PICKLES DRY?
This is an essential step in this, wet pickles will not hold the batter well.
It will also release too much moisture when you are frying your pickles as well which will turn out soggy or not at all.
HOW TO STORE:
These are best when they are first made, so I do not suggest storing these and eating them when you make them.
TIPS AND TRICKS:
- Use any of your favorite dippings sauces such as ranch, bbq sauce, honey mustard, etc.
- The flour mixture gives a nice flavor to these.
- Make sure to use a kitchen thermometer that way you can make sure you have a consistent temperature.
- Make sure you let your oil heat back up to 375 in between batches of frying.
- Don’t fry more than 4-5 pickles at a time or the oil will cool down too much, not allowing for a crisp fry.
- If you want smaller pickle fries you can cut the spears in half to get shorter fries.
- You can alternatively use pickle slices instead of spears. They will need to be about ¼ inches thick at least though. If they’re too thin there will be way too much batter and not enough pickle.
- Vegetable, canola, or even peanut oil are great options for frying.
- You can make your own buttermilk, see above on how to do that.
- Easily double this recipe to make more.
When it comes to appetizers, you absolutely 100% cannot go wrong with these Pickle Fries, they are absolutely irresistible.
If you like this recipe you might also like:
If you’ve tried these PICKLE FRIES or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Pickle Fries
Ingredients
- 1 cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- 1/8 teaspoon pepper
- 2/3 cup buttermilk
- 1 large egg
- 1 Tablespoon tabasco or other hot sauce
- 9 dill pickle spears
- About 2 cups of oil for frying
Instructions
- Slice the pickle spears in half, lengthwise and place on a double layer of paper towels.
- Blot dry with another paper towel on top. Set aside to keep letting the paper towels absorb more moisture.
- Heat a heavy-bottomed dutch oven or tall skillet with oil 3-inches deep over medium-high heat. You are aiming for about 375 degrees F to fry the pickles. This will take about 10-15 minutes to reach. Use a candy thermometer if you have one.
- In one bowl whisk the flour, salt, garlic powder, and pepper together.
- In a second bowl whisk together the egg, buttermilk, and hot sauce.
- Once your oil is heated, dip a patted dry pickle spear into the flour bowl, covering all the sides.
- Then dip in the buttermilk mixture, letting excess drip off.
- Finally, dip once more in the flour mixture.
- Gently place pickle spears in the oil and let fry for 3-4 minutes until golden brown.
- Remove to a wire cooling rack or a paper towel-lined plate while you repeat the process with the remaining pickles. You can fry about 4-5 pickles at a time.
- Serve dipped in ranch or your favorite dipping sauce.
Notes
- Use any of your favorite dippings sauces such as ranch, bbq sauce, honey mustard, etc.
- The flour mixture gives a nice flavor to these.
- Make sure to use a kitchen thermometer that way you can make sure you have a consistent temperature.
- Make sure you let your oil heat back up to 375 in between batches of frying.
- Don’t fry more than 4-5 pickles at a time or the oil will cool down too much, not allowing for a crisp fry.
- If you want smaller pickle fries you can cut the spears in half to get shorter fries.
- You can alternatively use pickle slices instead of spears. They will need to be about ¼ inches thick at least though. If they’re too thin there will be way too much batter and not enough pickle.
- Vegetable, canola, or even peanut oil are great options for frying.
- You can make your own buttermilk, see above on how to do that.
- Easily double this recipe to make more.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
Leave a Reply