Beer Battered Fried Pickles – crunchy, salty, dill pickles dipped in a light, crisp beer batter coating and fried to perfection. Serve them with a buttermilk parsley dressing for a tasty snack!
Fried. Pickles. Are you looking at me cross-eyed, or wondering what kind of nonsense I’ve gotten into now? Or maybe you’re really excited? If you’re the former, you and I would’ve been in the same boat not too many years ago.
In Minnesota, I’m pretty sure fried pickles aren’t a thing. Or if they are now, maybe they weren’t all my years growing up. Or maybe I just never paid them any attention. Whatever the case, I know now that I’m in the south, it’s hard to go out without seeing them on a menu. And it’s even harder to complete a meal without them – when I’m with Jason anyway.
He actually introduced me to fried pickles early into our relationship, and I probably looked at him, cross-eyed with a confused fried pickles??? look.
But guys. Fried pickles are actually legit. And obviously anything beer battered is legit.
The batter pretty much takes no prep, just mix up the flour and spices with a can of beer (I used semi-lighter beers while testing these, but I’m sure you can use whatever you prefer; let me know!). You’ll need to pat the pickles dry and heat up some vegetable oil on the stove, and then you’re ready.
Oh, and prepare the creamy Buttermilk Parsley Dressing. Basically the only reason I eat snacks like this is because of the dressings they can be dipped in, amiright? This one totally balances out the spicy, saltiness of the pickles. YAHHUUMMMM! Dream. Come. True.
In case you’re not sold on the idea yet, this fried pickle recipe is THE ONE because they’re extra crisp. What is worse than biting into a fried treat, and the coating is falling apart with sogginess? NOTHING. These little pickle babies are coated and then dipped in rice flour, which means they fry up so nicely and stay that perfect crisp, fried texture you crave. So if you’re tempted to skimp on the rice flour, I’d say don’t.
About that fried texture – I must say they’re also lightly fried, as long as you let the excess batter drip off, unless you want all that batter then I am not here to judge, friends. Be my guest.
P.S. You’ll find many of my must-have kitchen essentials used in this recipe, including the cooling racks, measuring cups, and the dutch oven!
Beer Battered Fried Pickles
- 1 12- ounce can beer
- 1 cup all-purpose flour
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon onion powder
- 2 20- ounce jars burger slices dill pickles
- 1 cup rice flour
- 3 cups vegetable oil
- 1/2 cup buttermilk
- 3/4 cup mayonnaise
- 2 garlic cloves, minced
- 1/4 teaspoon salt
- 1/4 teaspoon dried dill weed
- ~ 2 Tablespoons fresh parsley, chopped + additional for garnish
- Remove pickle slices from dry and pat dry with a paper towel. Set aside.
- Heat vegetable oil in dutch oven or large stock pot until it reaches approximately 350°.
- Combine all-purpose flour, pepper, pepper, garlic powder, cayenne pepper, onion powder. Slowly pour in beer while whisking.
- Dip pickles, a few at a time, in batter. Remove and allow excess batter to drip off. Immediately transfer to bowl of rice flour, flip until coated, and let rest on cooling rack until ready to fry. Complete until all pickles are coated.
- Drop pickles into heated oil; do not crowd the pan, you will need to do several batches depending on the size of your pan. Fry pickles for approximately 2-3 minutes per side, until golden brown. Remove and set on cooling rack with a paper towel underneath to soak up excess oil.
- DRESSING: Whisk together buttermilk, mayonnaise, garlic, salt, dill, and parsley.
Disclaimer: The nutritional information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.
If you make this recipe, be sure to take a pic and hashtag it #FORKINTHEKITCHEN. I’d love to see what you cook!
This recipe is part of our State Fair Foods to Make at Home roundup. Check it out!