Crunchy fried pickles are a fantastic snacking option for anyone following a low carb diet. If you’ve never tried a fried pickle before, you’re in for a real treat. These are full of flavor and relatively low in calories, too–a win-win!
How to Make Crunchy Fried Pickles
- Prepare the ingredients.
- Add the flour to a shallow bowl.
- In another bowl, mix together the eggs and a pinch of salt.
- In the third bowl, you’ll have your breadcrumb mixture with Parmesan.
- Dredge the pickles. Coat each of your pickles in the flour and then dip them in the egg mixture. Repeat this step for each pickle. Next, coat the pickles in the breadcrumb mixture until all of the pickles have been coated.
- Prepare the cooking skillet. Make sure to preheat the oil to ensure a good frying experience! Too many people have failed at frying because of using cold oil. You’ll need about 2-3 inches of olive oil in a deep heavy skillet over medium heat.
- Fry. Fry the pickles in batches for 5-6 minutes or until they turn golden brown; turn them occasionally as they cook.
- Serve. Serve the pickles immediately with the homemade ranch (see below).
How to Make Homemade Ranch
Crunchy fried pickles are an amazing snack all on their own, but they’re so much better when you pair them with a good dip. Here’s my go to recipe for making a homemade ranch. It’s the perfect complement for your pickles.
- Combine the ingredients. Add the mayonnaise, Greek yogurt, dried dill, garlic powder, onion powder, salt, and black pepper to a bowl and mix to combine.
- Refrigerate. Refrigerate the ranch until ready to serve.
Can I Make These Crunchy Fried Pickles for Later?
These crunchy fried pickles are definitely at their very best when you serve them right away after making them. With that being said, they’re still quite good when enjoyed leftover, so you can definitely make them ahead of time as well.
You can keep your fried pickles in the fridge (see below for more detailed storage info) and then just reheat them in the oven at 400℉ when you’re ready to eat them.
Can I Use Other Pickled Vegetables with This Recipe?
If you’re big into pickling your own veggies, then you’ll be happy to know that you can use quite a few other pickled options with this recipe that will turn out just as good. Here are a few of my favorite pickled veggies to fry:
- Yellow squash
- Bell peppers
Tips for Storing and Maintaining Freshness of Your Fried Pickles
The best way to preserve your pickles to keep them fresh is to simply keep them sealed up in an airtight container or jar and then just simply keep them in the fridge.
While regular pickles on their own can last for incredibly long amounts of time, you’ll want to make sure you’re consuming your fried pickles within 5-6 days due to the other ingredients used in this recipe.
More Good Fried Vegetable Recipes:
- Fried Green Beans with Onion Dip
- Parmesan Crusted Fried Eggplant Slices with Garlic Aioli Dipping Sauce
- Thick Cut Oven Baked Fried Green Tomatoes with Avocado Garlic Aioli
Crunchy Fried Pickles with Ranch (Using Homemade Refrigerator Pickles!)
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 6 1x
For the fried pickles:
- 12 smaller pickles (see Note*)
- ½ cup flour
- 3 large eggs
- 1 cup panko bread crumbs
- 1/3 cup grated Parmesan cheese
- oil for frying
For the Ranch sauce:
- ½ cup mayonnaise
- 3 tbsp Greek yogurt
- ½ tsp dried dill
- ¼ tsp garlic powder
- ¼ tsp onion powder
- salt, black pepper to taste
- To make the sauce, in a bowl, combine all the ingredients.
- Refrigerate until ready to serve.
- Add the flour to a shallow bowl.
- Add the eggs and pinch of salt to another bowl and beat lightly.
- Add the panko breadcrumbs and grated Parmesan to a third bowl and mix to combine.
- Coat the pickles in flour then dip in eggs.
- Repeat this step.
- Then coat in breadcrumbs.
- Repeat this for all the pickles.
- Heat 2 to 3 inches of oil in a deep heavy skillet over medium heat.
- Fry the pickles in batches for 5- 6 minutes or until golden brown, turning occasionally.
- Serve immediately with sauce.
If you are using large pickles, cut them into spears.