Fried Pickles Recipe
on Jul 10, 2014, Updated Oct 21, 2020
Even if you are not a fan of pickles you will love this Fried Pickles Recipe. One of my favorite snacks happens to be pickles. Years ago my daughter had tried fried pickles when she was visiting a relative during the summer. She arrived home begging for fried pickles. The hubby and I were both puzzled. After a bit of thought… we decided we would give it a try.
Fried Pickles Recipe
After testing our first batch we were amazed at how tasty fried pickles were. Over the years my hubby has tweaked with our recipe a bit. We make a batch up Fried Pickles quite often. the kiddos gobble them up. If fried pickles sounds a bit weird to you and you have yet to try them… you insist you make a batch and see if fried pickles are tastier than they sound.
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INGREDIENTS
12 oz Hamburger Dill Pickles
1 1/3 cup Cracker Crumbs (about 1/4 lb)
1 cup Flour
2 Eggs
1/4 cup Water
1/4 tsp Pepper
1/4 tsp Garlic Powder
Vegetable Oil (for deep frying)
DIRECTIONS
Drain and dry pickles.
Mix together cracker crumbs, flour, garlic powder and pepper.
In a small bowl, whisk together eggs and water.
Heat oil to 350 – 375.
Dip pickles in egg wash and then flour mixture, shaking off any excess.
Place in hot oil (avoiding overcrowding).
Fry until golden brown and pickles are floating on top.
Remove and drain on a paper towel.
Fried Pickles Recipe
Ingredients
- 12 oz Hamburger Dill Pickles
- 1 1/3 cup Cracker Crumbs, about 1/4 lb
- 1 cup Flour
- 2 Eggs
- 1/4 cup Water
- 1/4 tsp Pepper
- 1/4 tsp Garlic Powder
- Vegetable Oil, for deep frying
Instructions
- Drain and dry pickles.
- Mix together cracker crumbs, flour, garlic powder and pepper.
- In a small bowl, whisk together eggs and water.
- Heat oil to 350 - 375.
- Dip pickles in egg wash and then flour mixture, shaking off any excess.
- Place in hot oil (avoiding overcrowding).
- Fry until golden brown and pickles are floating on top.
- Remove and drain on a paper towel.
This is a great recipe. I absolutely love fried pickles. Sometimes when going to a restaurant I actually order them for my entrée. I have found something that works wonderfully when making these. If you substitute the water for pickle juice they are even more pickily :) That’s just one of my tweaks I came up with over the years.