5 Ingredient Homemade Fried Pickles

I came up with this recipe after successfully frying the Sweet Pea and Corn Fritters. Once I stopped running away from the hot oil and fried all the fritters, I had a bunch of leftover oil and a container of gourmet sweet and sour pickle chips from the farmers’ market.

I thought to myself, ‘if I can handle being close enough to the oil to drop fritters in, I bet I could manage fried pickles.’

And friends, I WAS RIGHT!   Fried pickles take a mere 60-90 seconds to reach golden, crispy perfection, and the resulting flavor is out of this world. Crispy, crunchy exterior gives way to a perfectly intact sweet and sour pickle. Serve them with a bit of sriracha or even a horseradish sauce and you will be happy as a clam.

What does that even mean, by the way? Are clams inherently happy? I mean, I don’t even know if they have feelings. Well, in case they do, I won’t sit here and make fun of their lack of happiness.

Just in case.

If you’ve ever had fried pickles at a restaurant, trust me when I say that these homemade fried pickles are second to none. Also, you get to enjoy them in the comfort of your own home, which in my opinion makes them even more delicious.

5 Ingredient Homemade Fried Pickles

Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Side Dish
Cuisine American
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Ingredients
  

  • 8 oz container of sweet and sour pickle chips
  • 1 cup all purpose or all purpose GF flour
  • 2 to 4 eggs beaten
  • 1 cup plain or GF breadcrumbs
  • oil for frying

Instructions
 

  • Heat oil in a large heavy-duty or cast iron skillet (it should be about 1 inch deep). While the oil is heating, drain and pat dry the pickle chips. Dump the flour into a medium bowl and dump the breadcrumbs into another bowl. Beat the eggs in a third bowl.
  • Working with a few pickle chips at a time, dredge the pickle chips first in the flour, being sure to coat evenly on both sides. Then, move the pickle chips to the egg mixture and again, flip to coat thoroughly in egg mixture. Finally, move pickle chips into the breadcrumbs and again flip to coat.
  • Carefully slide as many pickle chips as you can reasonably fit into the hot oil without crowding them (you will know that it's hot enough when a small pinch of flour sizzles when it hits the surface of the oil). Let them cook for 45 seconds one one side, then carefully flip and cook anohter 45-60 seconds on the other side, or until golden brown. Remove and let drain on a paper towel-lined cooling rack.
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