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Crispy, tangy, and utterly addictive, these fried pickles are the ultimate Southern appetizer. Dill pickle slices are double-dredged in a seasoned coating and fried to golden perfection. Serve them hot with a cool ranch or spicy aioli for a guaranteed crowd-pleaser.
Prepare Pickles and Dredging Station
Make the Wet Batter
Heat the Frying Oil
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Crispy, tangy, and utterly addictive, these fried pickles are the ultimate Southern appetizer. Dill pickle slices are double-dredged in a seasoned coating and fried to golden perfection. Serve them hot with a cool ranch or spicy aioli for a guaranteed crowd-pleaser.
This southern recipe takes 30 minutes to prepare and yields 4 servings. At 422.65 calories per serving with 5.11g of protein, it's a beginner-friendly recipe perfect for appetizer or snack.
Dredge and Fry the Pickles
Drain and Serve Immediately
Add 1/2 teaspoon of smoked paprika or a pinch of chipotle powder to the batter for a smoky kick.
This recipe works great with dill pickle spears as well. Just increase the frying time by a minute or two to ensure they're heated through.
For a lighter version, dredge and batter the pickles as directed. Place in a single layer in a preheated 400°F (200°C) air fryer basket. Spray generously with cooking oil and air fry for 8-10 minutes, flipping halfway, until golden and crisp.
Experiment with bread-and-butter pickles for a sweet and savory twist, or use spicy pickle chips for an extra layer of heat.
If made with naturally fermented pickles, they can provide beneficial probiotics that support gut health and digestion. Look for pickles that are refrigerated and list 'cucumbers, water, salt' without vinegar.
Pickles, especially the dill and spices used in the brine and batter like paprika and cayenne, contain antioxidants that help protect the body against damage from free radicals.
A typical serving of fried pickles (about 1/4 of this recipe) contains approximately 250-350 calories, primarily from the flour, oil, and pickles. The exact number can vary based on the amount of oil absorbed during frying.
Fried pickles are an indulgent treat rather than a health food. While pickles themselves are low in calories, the deep-frying process adds significant fat and calories. They are best enjoyed in moderation.
This usually happens for two reasons. First, the pickles were not dried thoroughly enough. Any moisture on the surface will prevent the batter from adhering. Second, the initial dry flour dredge is crucial; it gives the wet batter something to cling to.
Unfortunately, fried pickles are best served fresh from the fryer. They lose their crispiness quickly and can become soggy if made ahead of time or refrigerated.
Classic choices include ranch dressing, blue cheese dressing, or a spicy remoulade/aioli. A simple sauce of mayonnaise, ketchup, and a dash of hot sauce also works wonderfully.