Must I say more? Fried pickles are the most ingenious fried food of the 21st century. We’ve seen it trickle down from the local state fairs onto menus from our local taprooms or bistros. Nowadays we’ve become fried pickle connoisseurs. They are experiencing a Renaissance! Every restaurant I go to I must try their fried pickles Are they crunchy? Do they have a good ranch? Even the worst fried pickles are still good for delivering delicious homemade or store-bought ranch dressing. It’s easy, a quick dip in the light batter pond to some hot oil takes these pickles from soggy to crispy. It’s all about the breading. The exterior should be crispy and crunchy with a soft tender bite from the pickle. Good fried pickles you can eat on their own! This recipe is for my pickle lovers who know a good pickle and who know a good batter when they see one. Follow me!

First, you’re going to pat your pickles dry. These bad boys are filled with water and we want them to be as dry as breading sticks. Next, we will toss all of our pickle slices in our cornstarch. This will help dry out the pickles even more, but importantly act as a binder from the pickle to the batter. The last step before frying is to mix the batter and dip our starchy pickles. Do this with one quick dippy doo and put it right into your hot oil. These do not take long to fry, make sure to use a slotted spoon or ideally a spider strainer when frying to easily flip these over for even browning. Remove the pickles to a wire rack and serve immediately for the ultimate crunchy bite.

Are you looking for more crunch? Some developers add a bit of cornmeal to the batter for an extra crunchy crunch. I’m really satisfied with how mine came out with this light crisp exterior.

These pickles cook fast when they hit the oil, so you get a flow of dipping and frying. You can get a quarter of the pickles in the oil at a time, a little extra crisp doesn’t hurt any of these guys.