Where are my pickle lovers at?! These deep fried dill pickles are a delicious and easy appetizer that's a real crowd pleaser. Serve the with lashings of ranch sauce or add them as a topping for your burgers. Super easy to make with just a few ingredients. If you haven't had a frickle yet, get ready to be blown away!
Oh yeah, it's pickle time!
I do love a pickle, in fact, I will always ask for more when it comes to burger toppings. Last year I drank pickle lemonade and wolfed down a pickle dog...I'll try anything pickle! I love the balance of sweet, salt and sour and crunchy and juicy, there's nothing they won't work with. Don't get me started on pickle chips!
I made some deep fried dill pickles several years ago, long before Slow The Cook Down materialized, and I just knew I had to make them for the blog!
Frickles are the ultimate party food and they make a great side or addition to a burger!
Deep Fried Dill Pickles Ingredients
- Batter: The batter is made with flour, water, baking powder, salt, pepper, cayenne and paprika. It's a really thick batter that sticks to the pickles and creates a wonderfully crispy coating.
- Panko Breadcrumbs: When it comes to crunchy fried foods, panko breadcrumbs are your friend! They crisp up wonderfully and turn a rich golden brown.
- Baby Dill Pickles: I used baby dill pickles that I cut in half for the perfect finger food. You can use larger pickles and cut them smaller.
- Oil: For frying. I used vegetable oil and other neutral oils like sunflower or canola will work just fine.
How To Make Deep Fried Dill Pickles
Be sure to scroll down for the full recipe!
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Cut the pickles in half lengthways and dab with kitchen paper to remove any excess moisture.
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Whisk together the batter ingredients and place some of the panko breadcrumbs into a bowl.
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Dip a pickle, one at a time, into the batter (photo 1) and then coat it with the breadcrumbs (photo 2) and lay on a parchment lined baking sheet (photo 3).
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Gently place the pickles into hot oil and fry until they are golden brown.
Can you make frickles ahead of time?
It's best to serve these pickles as soon as they are fried so that they are perfectly crispy. After a few hours they will lose that crisp. To get ahead of things, you dredge them in the batter and breadcrumbs and place them in the fridge for a couple of hours until you are ready to cook them. If you have an air fryer (you lucky thing!) you can reheat leftovers in that and they come back nice and crispy.
Can you oven bake them?
The batter is super thick on these pickles, so it is definitely best to deep fry them. If you want to make them a little healthier and oven bake, skip the batter and dip the frickles in beaten egg instead, then the breadcrumbs. Oven bake them until they are golden brown. The batter won't be as thick or as crispy, but they will still be pickly good!
What do you serve with them?
Frickles make for a great finger food or appetizer served alongside a creamy dip like ranch, mayo or aioli. Serve them as a side in place of, or next to, other fried favorites like onion rings. They also make a great topping for a burger adding a tonne of texture.
Recipe Notes and Tips
- I used baby dill pickles that I simply cut in half. You can use bigger pickles and cut them into slices or long quarters.
- Your hands will likely get messy after a few dips as the batter is super thick. Add the panko in small amounts to the bowl so it doesn't clump together and refill as you go.
- Take care not to over crowd the pickles when frying them, I did about 4 at a time.
- Squeeze over a little lemon juice for a really zingy bite!
More Easy Appetizer Recipes
- Crispy Jalapeno Fries
- Mini Crab Cakes Recipe
- Marinated Feta Cheese
- Bacon Wrapped Sweet Jalapeno Poppers
- Breaded Crispy Tofu Recipe
I love hearing from you!! If you have tried these deep fried pickles, be sure to scroll down, give them a star rating and let me know what you thought!
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Deep Fried Dill Pickles (Frickles)
Ingredients
For the Batter
- 1 cup flour
- 1 cup water
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- pinch cayenne
- ¼ teaspoon paprika
For The Frickles
- ½ cup panko breadcrumbs
- 750 ml baby dill pickles
Instructions
- Cut the pickles in half lengthways and dab with kitchen paper to remove any excess moisture.
- Add the batter ingredients to a large jug or bowl and whisk together until combined.
- Place some of the panko breadcrumbs into a bowl.
- Dip a pickle, one at a time, into the batter and then coat it with the breadcrumbs and lay on a parchment lined baking sheet. Your hands will likely get messy after a few dips as the batter is super thick. Add the panko in small amounts to the bowl so it doesn't clump together and refill as you go.
- Heat a good amount of oil in a pot on the stovetop. You want enough oil so that the pickles will float.
- Once the oil is hot, add the coated pickles to the oil. Take care not to over crowd them, I did about 4 at a time.
- Cook the pickles for about 4 to 5 minutes, turning them halfway through with tongs, until they are golden brown.
- Once cooked, place the fried pickles on kitchen towel to drain while you cook the others.
- Serve immediately.
Notes
- I used baby dill pickles that I simply cut in half. You can use bigger pickles and cut them into slices or long quarters.
- Your hands will likely get messy after a few dips as the batter is super thick. Add the panko in small amounts to the bowl so it doesn't clump together and refill as you go.
- Take care not to over crowd the pickles when frying them, I did about 4 at a time.
Nutrition
Pete says
So delicious 😋
Picklevater says
No one calls them that; stop trying to make Frickles happen.
Slow The Cook Down says
Haha! I've actually always known them as frickles! Sorry for any offence caused 😉