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!
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
Tempura Batter ingredients:
- flour, sifted
- egg whites
- sugar
- salt
- seltzer
How to make tempura 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.
📝 Frequently asked questions, answers and tips:
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.
Ingredients
- 24 Ounce Dill Pickle Chips flavor of your choice
- 2 Cups Flour, All Purpose 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.2 Egg Whites, 1 Tablespoon Sugar, 1 Teaspoon Salt
- Sift the 2 cups of flour over the egg whites. This will help reduce any clumps in the tempura batter.2 Cups Flour, All Purpose
- 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.1 Cup Seltzer
- 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.
- 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. Results may vary...24 Ounce Dill Pickle Chips
- Dunk, 'thwack' and drop the tempura dill pickle chips into the oil.
- Drain the dill pickle chips and put them in between several layers of paper towels.
- 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
this post originally published Sep 29, 2017
I am Sarah Mock. Welcome!
Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 16 years Sarah helps the home cook prepare her recipes with professional results.
Comments
No Comments