Fried Pickles

By: Chaitra

Created: 02/20/2025 17:26

Last modified: 08/09/2025 00:55

Fried Pickles are crispy and tangy dill pickle chips coated in a light beer batter and deep-fried to golden perfection. They make a perfect appetizer or snack with a side of ranch dressing.

Ingredients

Dill pickle chips
3/4 to 1 cup beer
2 eggs
1–2 cups flour
Cholesterol-free oil (for frying)
Salt and pepper to taste

Instructions

Prepare the oil for frying: Pour cholesterol-free oil into a large skillet, filling it about 1–2 inches deep. Heat the oil to 350°F (175°C) until hot enough for frying.
Prepare the pickles: Drain and strain the dill pickle chips in a small colander to remove excess liquid. Pat lightly if needed to avoid splattering during frying.
Make the batter: In a mixing bowl, whisk the egg yolks with 3/4 cup of beer until smooth. Season the mixture with salt and pepper to taste. Gradually whisk in flour until the batter reaches a smooth, thick consistency.
Adjust the batter consistency: If the batter is too thick for dipping, add the remaining beer gradually to thin it, ensuring it coats the pickles evenly without being runny.
Coat and fry the pickles: Using tongs, dip each pickle chip into the batter, letting excess drip off. Carefully place the coated pickle into the hot oil. Fry for about 2 minutes, flipping halfway through to ensure even golden crispiness.
Drain excess oil: Remove the fried pickles from the oil and place them on a paper towel–lined plate to drain any excess oil.
Serve hot: Sprinkle lightly with salt while still hot and serve immediately with ranch dressing or your preferred dipping sauce.