Fried Pickles

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!

Course Appetizer

Cuisine American

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 150kcal

Author Sara Welch

Ingredients

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

Instructions

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.

Notes

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.

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.

Nutrition