Oh yes! Fried Pickle Spears — crispy, tangy, and addictively crunchy 🍴🥒 Perfect as a snack, appetizer, or game-day treat.
Fried Pickle Spears
Serves: 4–6
Prep: 10 minutes
Cook: 10–15 minutes
Ingredients
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1 jar dill pickle spears (about 16 spears), drained and patted dry
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1 cup all-purpose flour
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1 tsp salt
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½ tsp black pepper
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1 tsp paprika (optional)
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2 large eggs
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2 tbsp milk or buttermilk
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1½ cups breadcrumbs (panko for extra crunch)
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Vegetable oil, for frying
Optional dipping sauce:
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½ cup ranch dressing
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1–2 tsp hot sauce
Instructions
1. Prep the coating
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In one bowl, mix flour, salt, pepper, and paprika.
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In a second bowl, whisk eggs and milk.
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In a third bowl, place breadcrumbs.
2. Coat the pickles
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Dredge each pickle spear in flour, shaking off excess.
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Dip in egg mixture.
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Roll in breadcrumbs, pressing lightly to adhere.
3. Fry
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Heat 1–2 inches of oil in a deep skillet to 350°F (175°C).
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Fry pickles in batches for 2–3 minutes per side, until golden brown.
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Drain on paper towels.
4. Serve
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Serve hot with ranch, spicy mayo, or your favorite dipping sauce.
Tips & Variations
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Air fryer option: Spray coated pickles lightly with oil; air fry at 400°F (200°C) for 10 minutes, flipping halfway.
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Spicy coating: Add cayenne or chili powder to flour or breadcrumbs.
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Extra crispy: Double-dip in egg & breadcrumbs.
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Crunchy but less greasy: Bake at 425°F (220°C) for 15–20 minutes, flipping halfway.
If you want, I can also give a super-crunchy beer-batter version that’s even more indulgent — just like a fairground snack.