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Fried Pickles: A Classic Crunch with a Twist

Fried pickles are a beloved snack that beautifully blends contrasting textures and flavors. Their crispy exteriors provide a satisfying crunch, while the juicy, tangy interiors offer a delightful surprise with every bite. This combination has made fried pickles a popular choice for dedicated fans of comfort food.

It’s intriguing how a simple act of battering and frying can elevate various foods, enhancing their appeal. Just like fried chicken or fish, fried pickles have found their way onto menus and into the hearts of many food lovers. They embody the idea that pretty much anything becomes better when covered in a crisp crust.

My first encounter with fried pickles occurred over two decades ago during a family trip along the Gulf Coast in Alabama. Although I can’t recall the restaurant’s name, the memory of those crunchy and salty pickle spears remains vivid. Served with a side of creamy ranch dressing, those fried pickles left a lasting impression, and they’ve become a benchmark for all fried pickles I’ve encountered since. Recently, however, I sampled a homemade recipe from our Birmingham colleague, Julia Levy, that has nearly dethroned my cherished memories.

Julia describes the magic of fried pickles as a balance of textures. “They are super crispy and crunchy on the outside but juicy, soft, and tangy on the inside,” she says. “Fried foods often benefit from an acidic counterpart, but fried pickles stand out as they inherently provide that zip.” This thoughtful combination establishes fried pickles as an ultimate snack worthy of any occasion.

Crafting the Perfect Fried Pickles

When it comes to frying, it’s important to remember that pickles, unlike meats, don’t dry out easily. The real challenge lies in ensuring a secure coating that adheres during frying. The secret to achieving this lies in a simple step: patting the pickle slices dry before dipping them in buttermilk. This prevents excess moisture from compromising the batter’s ability to cling.

After soaking the dried pickles in buttermilk, they are tossed in a well-seasoned coating of finely ground cornmeal, all-purpose flour, and aromatic spices like garlic powder and paprika. This careful mixture provides the right flavor without overwhelming the salty essence of the pickles themselves. Once they are fully coated, the pickles are fried in hot oil to achieve a perfect golden brown.

Frying at a temperature of 375°F ensures that the focus is on crisping the exterior without overcooking the pickle slices, retaining their refreshing zing inside. This high-temperature approach optimizes the crunch while preserving their juicy quality.

Enhancing Flavor with Bacon-Ranch Dipping Sauce

While fried pickles shine on their own, pairing them with a rich dipping sauce can elevate the experience even further. Julia’s homemade bacon-ranch sauce combines crispy bacon bits with mayonnaise, sour cream, and dill pickle brine, bringing a burst of flavor that complements the fried pickles beautifully. Fresh dill and chives lend a vibrant touch, making this sauce versatile enough to pair well with other fried delights.

As I reminisce about those cherished fried pickles from my childhood, Julia’s version springs to mind as a close contender. The added richness of the bacon-ranch sauce is an enticing detail that enhances the overall snacking experience, solidifying these fried pickles as a must-try for anyone who appreciates gourmet comfort food.

The Recipe: Fried Pickles with Bacon-Ranch Sauce

Bacon-Ranch Ingredients:

• 3 slices thick-cut bacon, finely chopped
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1 1/2 tablespoons dill pickle brine
• 1 tablespoon chopped fresh dill
• 1 tablespoon chopped fresh chives
• 1 small garlic clove, mashed
• 1/4 teaspoon freshly ground black pepper

Fried Pickles Ingredients:

• 1 jar (16 ounces) dill pickle chips, drained
• 1/2 cup buttermilk
• 1 teaspoon freshly ground black pepper
• 3/4 cup finely ground yellow cornmeal
• 1/4 cup all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon kosher salt, plus more to taste
• Neutral oil for frying

Instructions:

1. In a skillet, cook the chopped bacon until crispy. Remove and set aside, keeping the drippings.

2. Combine mayonnaise, sour cream, pickle brine, dill, chives, garlic, and pepper in a bowl. Add in the cooked bacon and some reserved drippings. Refrigerate until ready to serve.

3. Pat the pickle slices dry and soak them in buttermilk combined with pepper.

4. In a separate bowl, mix the cornmeal, flour, and spices. Dredge the pickles in this mixture and place them on a lined baking sheet.

5. Heat oil to 375°F. Fry the pickles in batches until golden brown, about 1.5 minutes. Drain on paper towels and season with salt.

Special Equipment Needed

A large cast iron skillet, two rimmed baking sheets, and an instant-read thermometer will assist in creating this dish.

Storage and Make-Ahead Tips

The bacon-ranch sauce can be prepared up to a week in advance and stored in the refrigerator. You can also bread pickles and freeze them for up to three months before frying.

Fried pickles are best enjoyed fresh but can be stored in an airtight container for up to four days. To reheat, use an air fryer or conventional oven to maintain their crunch.

Embrace the joy of fried pickles with this rich and crispy recipe, complemented perfectly by the luxurious bacon-ranch sauce. Your snack game will never be the same!

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