Pickle Fries

Battered, crispy and flavorful, these Pickle Fries are a tasty appetizer that you will want to add to any and every meal.

Prep Time15

Cook Time3

Total Time18

Course: Appetizer

Cuisine: American

Servings:

Calories: 38kcal

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.

Use any of your favorite dippings sauces such as ranch, bbq sauce, honey mustard, etc.

Make sure to use a kitchen thermometer that way you can make sure you have a consistent temperature.

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.