Description
Crispy fried baby pickles with a golden panko coating and a tangy, juicy center. Perfect as a quick appetizer, party snack, or crunchy side served with your favorite dipping sauce.
Ingredients
- 1 jar (16 ounces) baby dill pickles, drained and patted dry
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large eggs
- 1/4 cup milk
- 1 1/2 cups panko breadcrumbs
- Vegetable oil, for frying
Instructions
- Drain the baby pickles and pat them completely dry with paper towels.
- In a medium bowl, mix the flour, garlic powder, onion powder, paprika, salt, and black pepper.
- In another bowl, whisk together the eggs and milk.
- Place the panko breadcrumbs into a third bowl.
- Coat each pickle in the seasoned flour, then dip into the egg mixture, and finally coat with panko breadcrumbs until fully covered.
- Heat about 2 inches of vegetable oil in a deep skillet or pot to 350°F (175°C).
- Fry the pickles in batches for 2 to 3 minutes, turning occasionally, until golden brown and crispy.
- Transfer the fried pickles to a paper towel-lined plate to drain excess oil.
- Serve warm with ranch dressing, spicy mayo, garlic aioli, or your favorite dipping sauce.
Notes
- Pat the pickles dry thoroughly to help the coating stick and stay crispy.
- Add cayenne pepper for extra spice.
- Mix a little cornmeal into the breadcrumbs for additional crunch.
- Parmesan cheese can be added to the panko coating for extra flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven at 375°F (190°C) for about 8 minutes or in the air fryer for 5 minutes.
- Avoid microwaving to prevent the coating from becoming soggy.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 980mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 65mg
