Crispy Frickles (Fried Pickles) with Ranch Dressing
If fried pickles, or should I say "frickles," have ever disappointed you, this is your redemption recipe. Thick pickle spears get double-dredged for maximum crunch, are fried until perfectly golden, and are served with homemade ranch that has a little boost from that dill pickle brine. Trust me: these are about to become your latest obsession.
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Servings: 6
Equipment
- dry measuring cup
- measuring spoons
- Dutch oven
- candy thermometer
- wire rack
- spider strainer
- 3 shallow bowls
- whisk
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper
- ½ teaspoon kosher salt
- 2 cups panko breadcrumbs
- 3 large eggs
- 1 (24-ounce) jar dill pickle spears, patted dry
- Vegetable oil for frying
- Homemade ranch dressing
Instructions
- Whisk together the flour, baking powder, paprika, cayenne, and salt in a shallow dish.
- Place the panko in a separate dish. Whisk together the eggs in a third shallow bowl.
- Working one at a time, dip the pickles in the flour, followed by the egg. Repeat the process once. Dredge the pickles in the panko, pressing to adhere.
- Place the dredged pickles on a wire rack.
- Pour the oil to a depth of 2 inches in a Dutch oven and heat to 350°F.
- Fry the pickles, in batches, in hot oil for 2 to 3 minutes or until golden brown and crispy. Drain on a cooling rack. Serve warm with ranch dressing.