There are many food trends and specialties that sound interesting at first, but when you try them… oh boy. I’m thinking about butter boards, for example. They look nice, but somehow it’s also absolute rubbish (sorry) ;P With Deep-fried Pickles, I also thought at first »Sounds interesting, but they could be horrible«. That’s why I put them off for a long time. But what can I say!? Delicious! They might not be right for everyone, but we really like them! ;)
I guess we all know where deep-fried pickles originate. Only Americans can up with something like that ;) They throw pretty much everything into the deep fryer, right? Potatoes in any possible way, chicken wings and tenders, corn dogs, donuts, even chocolate candy bars… you name it, it’s probably already been deep-fried ;P At some point, someone must have thought, well why not deep-fry pickles as well, right!?
In the case of deep-fried pickles, it was someone from the southern part of the US. Deep-fried Pickles are very popular down there. As far as I know, someone came up with the idea in the 1960s to coat pickles with pancake batter and throw them into hot fat. I think it was someone’s idea to serve something special for a »pickle festival«. Correct me, if I’m wrong ;) Not surprising, though, that there is a pickle fest – we have onion festivals here in Germany ;P
Anyway. The idea of testing a recipe for deep-fried pickles myself has been floating around in my head for years. Every time I deep-fried something, I thought to myself… why not throw in a few breaded pickles as well? Never did it, though, for various reasons. Not the right gherkins at hand or other ingredients were missing, for example. I also wasn’t sure whether I would really like it or not… perhaps that was the real reason not to try it immediately ;P
Well… that all changed when I tried potato chips with »fried pickles & ranch« flavor. Yes, that exists. In the US and some other places in the world, actually. After trying those it was clear – if deep-fried pickles taste like that I definitely have to make them. So what was holding me back? Getting the perfect gherkins for the recipe. Luckily, I had a glass of Homemade Pickled Gherkins in my cabinets with the perfect size and shape ;)
Of course, you don’t have to pickle your own gherkins in order to make deep-fried pickles – simple sandwich dill pickles* from the supermarket will do just as well. The long ones you can add to your sandwich. The small round ones for hot dogs etc. work as well, but I actually prefer the longer ones. Less work ;P You could also cut whole (big) gherkins into long slices… do whatever you think works best ;)
Anyway. Just give it a try. We really like the salty-sour flavor in combination with the breading and the matching ranch dip. The preparation is quite easy and can be done quickly. If you ever want to serve something special/unusual to your guests, you should definitely try these deep-fried pickles.
Looking for more savory snacks you can serve to a crowd? Well… maybe try my Deep-Fried Mac’n’Cheese Balls or these delicious Pigs in a Blanket. The little piggies do not need to be deep-fried – working with a regular oven is fine here ;)
INGREDIENTS / ZUTATEN
(3-4 servings)
For the ranch dip:
1/4 cup (50g) mayonnaise
1/4 cup (60g) sour cream
1/4 tsp. dried dill
1/4 tsp. garlic powder
1/8 tsp. dried parsley
1/8 tsp. dried chives
1/8 tsp. onion powder
1 dash of fresh lemon juice
salt, pepper
For the batter:
1/2 cup (70g) all-purpose flour
1/4 cup (60ml) milk
1 medium egg
1/2 tsp. paprika powder
1/4 tsp. dried oregano
salt, pepper
For the panko coating:
about 1 cup (50g) panko, maybe more
2 tbsp. grated Parmesan cheese
1/4 tsp. cayenne pepper
salt, pepper
about 12 sandwich sliced dill pickles*
some fresh chopped parsley
oil or fat for frying
(3-4 Portionen)
Für den Ranch Dip:
50g Mayonnaise
60g Schmand
1/4 TL getrockneter Dill
1/4 TL Knoblauchpulver
1/8 TL getrocknete Petersilie
1/8 TL getrockneter Schnittlauch
1/8 TL Zwiebelpulver
etwas frischer Zitronensaft
Salz, Pfeffer
Für den Teig:
70g Mehl (Type 405)
60ml Milch
1 Ei (M)
1/2 TL Paprikapulver
1/4 TL getrockneter Oregano
Salz, Pfeffer
Für die Panko Mischung:
50g Panko, ggf. etwas mehr
2 EL Parmesan, fein gerieben
1/4 TL Cayennepfeffer
Salz, Pfeffer
etwa 12 Essiggurken in länglichen Scheiben (Brotzeitgurken*)
etwas frisch gehackte Petersilie
Öl oder Fett zum Frittieren
DIRECTIONS / ZUBEREITUNG
1. For the homemade ranch dip, add mayonnaise, sour cream, dried dill, garlic powder, dried parsley, dried chives, onion powder, and some fresh lemon juice to a bowl and mix to combine. Finish the dip with some salt and pepper to your liking. Place in the fridge until needed.
2. Mix flour, milk, egg, paprika powder, and dried oregano for the batter in a bowl. Season with salt and pepper and let sit for about 5 minutes.
3. Add panko, grated Parmesan, cayenne pepper, as well as some salt and pepper to a bowl and mix to combine. Take the pickles out of the storage container and tap them dry with some kitchen paper.
4. Bread the pickles by dipping them into the batter first and then placing them in the bowl with the panko – make sure they are completely covered with batter and breadcrumbs. Place the breaded pickles on a plate.
4. Add vegetable oil or fat for frying to a small saucepan – you want enough oil/fat, so several pickles can swim freely. Heat up to a temperature of about 360°F (182°C). Work in batches and deep-fry the pickles for a few minutes until nicely golden and crispy. Let drain on a wire rack or some kitchen paper. Sprinkle the deep-fried pickles with some extra salt and chopped parsley, and serve with the homemade ranch dip.
1. Für den Ranch Dip die Mayonnaise mit Schmand, Dill, Knoblauchpulver, Petersilie, Schnittlauch, Zwiebelpulver und etwas frischem Zitronensaft in einer kleinen Schüssel verrühren – nach Belieben mit Salz und Pfeffer abschmecken. Bis zur weiteren Verwendung in den Kühlschrank stellen.
2. Mehl, Milch, Ei, Paprikapulver und getrockneten Oregano für den Teig in einer Schüssel verrühren. Mit Salz und Pfeffer würzen und den Teig dann etwa 5 Minuten ruhen lassen.
3. Pankow, Parmesan, Cayennepfeffer, sowie etwas Salz und Pfeffer in einer Schüssel vermischen. Die Gurkenscheiben aus dem Glas nehmen und mit Küchenpapier trocken tupfen.
4. Die Gurkenscheiben zuerst in den Teig tauchen, dann mit der Pankomischung ummanteln. Man sollte darauf achten, dass die Gurken komplett mit Teig und Paniermehl bedeckt sind. Die panierten Gurken auf einem Teller zwischenparken.
5. Öl bzw. Fett in einen kleinen Topf geben – es sollte genug sein, damit die Gurkenscheiben ungestört schwimmen können. Das Öl/Fett auf etwa 182°C (360°F) erhitzen. Die Gurken portionsweise einige Minuten frittieren, bis sie schön goldbraun und knusprig sind. Die frittierten Gurkenscheiben auf einem Gitter oder etwas Küchenpapier abtropfen lassen. Mit etwas zusätzlichem Salz und gehackter Petersilie bestreuen und mit dem Ranch Dip servieren.
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Here is a version of the recipe you can print easily.
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Simple & Easy Deep-Fried Dill Pickles with Ranch Dip
- Prep Time: 00:15
- Cook Time: 00:10
- Total Time: 00:25
- Yield: 4 1x
- Category: Snacks
- Cuisine: United States
- Diet: Vegetarian
Description
A snack from the South with a lot of fans: Deep-Fried Dill Pickles with Ranch Dip. You love them or hate them. I don’t think there is anything in between ;P
Ingredients
For the ranch dip:
1/4 cup (50g) mayonnaise
1/4 cup (60g) sour cream
1/4 tsp. dried dill
1/4 tsp. garlic powder
1/8 tsp. dried parsley
1/8 tsp. dried chives
1/8 tsp. onion powder
1 dash of fresh lemon juice
salt, pepper
For the batter:
1/2 cup (70g) all-purpose flour
1/4 cup (60ml) milk
1 medium egg
1/2 tsp. paprika powder
1/4 tsp. dried oregano
salt, pepper
For the panko coating:
about 1 cup (50g) panko, maybe more
2 tbsp. grated Parmesan cheese
1/4 tsp. cayenne pepper
salt, pepper
about 12 sandwich sliced dill pickles*
some fresh chopped parsley
oil or fat for frying
Instructions
1. For the homemade ranch dip, add mayonnaise, sour cream, dried dill, garlic powder, dried parsley, dried chives, onion powder, and some fresh lemon juice to a bowl and mix to combine. Finish the dip with some salt and pepper to your liking. Place in the fridge until needed.
2. Mix flour, milk, egg, paprika powder, and dried oregano for the batter in a bowl. Season with salt and pepper and let sit for about 5 minutes.
3. Add panko, grated Parmesan, cayenne pepper, as well as some salt and pepper to a bowl and mix to combine. Take the pickles out of the storage container and tap them dry with some kitchen paper.
4. Bread the pickles by dipping them into the batter first and then placing them in the bowl with the panko – make sure they are completely covered with batter and breadcrumbs. Place the breaded pickles on a plate.
4. Add vegetable oil or fat for frying to a small saucepan – you want enough oil/fat, so several pickles can swim freely. Heat up to a temperature of about 360°F (182°C). Work in batches and deep-fry the pickles for a few minutes until nicely golden and crispy. Let drain on a wire rack or some kitchen paper. Sprinkle the deep-fried pickles with some extra salt and chopped parsley, and serve with the homemade ranch dip.
Notes
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