Deep Fried Pickles

Bar snacks are the best. Any sort of deep fried appy always gets my attention. And deep fried pickles catch my gaze more so than the rest. Being a pickle lover I generally have all the ingredients on hand to be able to make up a batch without much notice.

There are a couple drawbacks to staying home and not venturing out to your local for your deep fried treats, and that’s the frying part. Deep frying at home can be a bit of a pain, but just be careful of splattering oil and take your time working with small batches and you’ll be surprised at just what a quality product you end up with.

Deep Fried Pickles

Serves 4


10 pickle spears, sliced lengthwise

¼ cup all-purpose flour

Salt and pepper, to taste

2 eggs, beaten

2 Tbsp Greek yogurt (or sour cream)

½ cup breadcrumbs

Canola oil, for frying


1. Season the flour with a good amount of salt and pepper, tossing the flour so the seasoning is distributed throughout. Coat the pickle spears in flour, then egg, then breadcrumbs. Let sit on a plate in the fridge while you heat the oil.

2. In a pot with high sides heat ½ inch of oil to 350 degrees. The easiest way to check is with a candy thermometer, but generally setting it at medium high then dropping in a few breadcrumbs to check if it sizzles is an old-school alternative. Fry the breaded pickles in batches, placing the cooked pieces on a paper towel to drain. Serve immediately with ranch sauce (or any favorite alternative) for dipping.

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