These fried pickles are coated in a seasoned beer batter, then deep fried until crispy and golden brown. A unique and unexpected appetizer option that’s sure to get rave reviews!
Whenever I go to a restaurant, I look for fried pickles on the appetizer menu. I’ve learned to make this fun snack at home, and I think my version is even better than what you’d get at a restaurant!
Who invented fried pickles?
Fried pickles started as a Southern snack that has spread across the United States. Most people think that the fried pickle started at a formerly operating restaurant called Duchess Drive-In located in Atkins, Arkansas. This restaurant is claimed to be the first to sell fried pickles. The restaurant was located near a pickle factory so one day pickles were battered and placed in the fryer. Unfortunately, the Duchess Drive-In is closed and the only place to have that version is at a booth during Picklefest in Atkins, Arkansas. If you can’t make it to Picklefest, you can give this recipe a try.
How do you make fried pickles?
Make fried pickles by preparing a batter made of beer, flour, and seasonings. The ingredients should be mixed until they form a smooth batter. Slice up pickles and dip the slices in flour. Once coated in flour, the slices get dipped in the batter and placed in hot oil. After a few minutes, the pickles will turn golden brown. Remove the pickles from the oil and cook up the next batch. When all the pickles are done, give them a sprinkle of parsley and serve them hot.
Tips for the perfect pickles
- I prefer to cut my own pickle slices from whole pickles instead of using the store-bought pickle chips. The store bought sliced pickles tend to be too thin to stand up to the batter. I cut my pickles into 3/4 inch slices for the best results.
- Fried pickles are best when served immediately after being cooked. However, they can be refrigerated and reheated. You can reheat them and crisp them up in a 400 degree F oven.
- For some extra spice, mix a pinch of cayenne pepper into the batter.
- When you fry the pickles, keep the bowl of batter close to the pot of oil so that you can easily transfer the battered pickles into the oil.
- Be sure to use a frying thermometer to ensure that the oil is at the correct temperature.
WHAT BEER SHOULD I USE FOR BEER BATTER?
Choose a beer should that has lighter color. Lagers work well for a mild flavored batter to let the pickles really shine. You can try a lighter colored ale if you want a more complex taste. I like to use a Belgian style wheat ale. Belgian style wheat ale makes a delicious batter that cooks up flavorful with great results every time.
These fried pickles are a must-try recipe. It is amazing how the humble pickle can become a real crowd pleaser with the right treatment!
More appetizer recipes you’ll love
- 2 cups sliced pickles I like to cut 3/4 inch thick slices from whole pickles
- 1 1/2 cups all purpose flour divided use
- 1 1/4 cups beer
- 1 1/2 teaspoons kosher salt
- 3/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- oil for frying
- 1 tablespoon fresh parsley chopped
- Heat 3 inches of oil in a deep pot to 375 degrees F.
- Coat the pickles in 1/2 cup flour, shaking off any excess.
- In a medium bowl, mix together the remaining cup of flour, beer, salt, pepper, garlic powder and onion powder.
- Coat each pickle slice in batter, letting the excess batter drip back into the bowl.
- Fry 8-10 pickle slices at a time until golden brown, about 3-5 minutes.
- Repeat the process with the remaining pickles.
- Sprinkle with parsley, then serve immediately.