Crunchy, zesty deep fried dill pickles recipe can easily be made at home. The tempura is light and crispy, just like at the restaurant. Perfect for game day, as an appetizer or for snack time.
If you love this fried pickles recipe you are going to want to make Tex Mex egg rolls, Thanksgiving turkey egg rolls and my personal favorite, buffalo chicken dip egg roll recipe. Your oil is hot in the pan, might as well fry up some more crispy appetizers!
Deep Fried Pickles
I discovered deep fried pickles last year at a restaurant and fell in LOVE with them. There was something about the salty, tangy, crunchy deep fried tempura pickles that made me want to order a second serving. I knew I wanted to see if I could recreate a recipe at home. I think this is pretty close to the fried dill pickles I had at the restaurant.
Deep Fried Pickle Ingredients:
- Dill Pickle Chips (flavor of your choice)
- Flour, sifted
- Egg Whites
- Sugar
- Salt
- Seltzer
- Heluva Good Buttermilk Ranch Dip
Why blot the pickles before dipping them in the tempura batter?
By blotting the pickled before dipping them in the tempura pickle batter there is less moisture that will be in the pickles, the better! Water and oil don’t mix…. especially in frying. The dill pickle flavor is fully infused in the pickle chips. Don’t worry.
Tempura Pickle Batter ingredients:
- flour, sifted
- egg whites
- sugar
- salt
- seltzer
For the full recipe and complete directions scroll to the bottom of the post where the recipe card is! You can also print the recipe there!
How to make tempura pickle batter:
- Whip the egg whites with the sugar and salt to a medium peak. The whites should have a bit of a ‘give’ or a ‘slump’ to them when you pick up the whip.
- Sift the 2 cups of flour over the egg whites. This will help reduce any clumps in the tempura batter.
- Gently whisk the flour and the whipped egg whites together.
- Add the cup of seltzer water to make the tempura batter. There will be fizzing but the carbonation will help in the frying.
How to deep fry pickles:
- Heat vegetable or peanut oil in a deep pot to about 400 degrees. If you are using a fry basket, drop the basket in the oil.
- Drop the tempura dipped pickle chips into the oil.
- Fry for several minutes until the pickles reach your desired color. I like a medium golden brown. You make like them deeper or lighter in color.
How to make fried pickles:
- Heat vegetable or peanut oil in a deep pot to about 400 degrees. If you are using a fry basket, drop the basket in the oil.
- Drain the dill pickle chips and put them in between several layers of paper towels.
- Dip the pickles in the batter.I would tell you to allow them to drip and drain a bit but that is not the technique I use. I quickly ‘thwack’ them back and forth in the bowl. Kind of a flick, kind of a shake. Three thwack or flicks back and forth should be enough. Results may vary….develop your own technique.
- Dunk, ‘thwack’ and drop the tempura dill pickle chips into the oil.
- Fry for several minutes until the pickles reach your desired color. I like a medium golden brown. You make like them deeper or lighter in color.
Heluva Good Dip
These tempura deep fried dill pickle chips are delicious on their own but when I am snacking I like to dip.
I pair this snack with Heluva Good Dip buttermilk ranch dip. There is just something about the thickness and the coolness of this dip that pairs so well with these pickles. Food is about flavor and balance and this dip balances the tang of the dill in these pickles. Plus you know I am all about ‘layers of flavor’. Buttermilk ranch adds one more layer of flavor.
Tempura Deep Fried Dill Pickles
Crunchy, zesty deep fried dill pickles recipe can easily be made at home. The tempura is light and crispy, just like at the restaurant. Perfect for game day, as an appetizer or for snack time.
Ingredients
- 24 Ounce Dill Pickle Chips, flavor of your choice
- 2 Cups Flour, sifted
- 2 Egg Whites
- 1 Tablespoon Sugar
- 1 Teaspoon Salt
- 1 Cup Seltzer
Instructions
Tempura pickle batter
- Whip the egg whites with the sugar and salt to a medium peak. The whites should have a bit of a 'give' or a 'slump' to them when you pick up the whip.
- Sift the 2 cups of flour over the egg whites. This will help reduce any clumps in the tempura batter.
- Gently whisk the flour and the whipped egg whites together.
- Add the cup of seltzer water to make the tempura batter. There will be fizzing but the carbonation will help in the frying.
- Heat vegetable or peanut oil in a deep pot to about 400 degrees. If you are using a fry basket, drop the basket in the oil.
- Drain the dill pickle chips and put them in between several layers of paper towels.
- Dip the pickles in the batter.I would tell you to allow them to drip and drain a bit but that is not the technique I use. I quickly 'thwack' them back and forth in the bowl. Kind of a flick, kind of a shake. Three thwack or flicks back and forth should be enough. Results may vary....develop your own technique.
- Dunk, 'thwack' and drop the tempura dill pickle chips into the oil.
- Fry for several minutes until the pickles reach your desired color. I like a medium golden brown. You make like them deeper or lighter in color.
Nutrition Information:
Yield:
4Amount Per Serving:Calories: 269Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 1934mgCarbohydrates: 55gFiber: 3gSugar: 5gProtein: 9g
Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.
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this post originally published Sep 29, 2017