Fried Pickles

Fried pickles

Woah, let me tell you about these fried pickles, yo! They are utterly fan-fricken-tastic. Crispy, crunchy, and just perfect with homemade ranch dip!

Woah, let me tell you about these fried pickles, yo! They are utterly fan-fricken-tastic. And I’m saying that even though I am NOT a member of the pickle fanatic’s club! Crispy, crunchy, and when dipped into cool ranch dip (the homemade kind)? You just might end up eating enough of these babies to realize you’re too full for supper and skip it altogether. So much for calling this an appetizer!


Ashamed. That’s how I feel, a little, at the fact that fried pickles ended up being our entire dinner, one Friday evening. You start with these things, and you can’t stop. And before you know it, the pickles are almost gone, and the thought of eating anything else just does NOT sound good. I’m lucky I was able to snap a few pics of these things before they were gone. 

Hubby has been bringing up these fried pickles just about every day since. “Man, those fried pickles were really good” or “I wish we had more fried pickles left.” He really doesn’t mean that, because, well, they are fried and leftovers just aren’t the same. You want to eat these fresh, just a few minutes after they’re done cooking and have had a few minutes to cool down. It may be shocking, but we did have some leftover, and did eat them the next day, and they were just okay. So eat these fresh!

The process for making these pickles is actually quite simple, and surprisingly not too messy. And if you think fried pickles sounds weird, at least I didn’t make something like fried twinkies, fried butter, or deep fried cupcakes. Yeah, those things really exist, at least at the Iowa State Fair they do, home of all things fried and/or on a stick (and I can vouch for that because it would have been just wrong to have lived in Iowa for 4.5 years and not attend one of the most talked about events in the entire state).

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Fried Pickles

Fried pickles

Prep Time: 15mn
Cook Time: 15mn
Total Time: 30mn


  • Vegetable/canola oil
  • 20 ounces of kosher dill burger sliced pickles
  • 3/4 cup pickle juice
  • 1/2 cup ranch dressing
  • 1/2 teaspoon tabasco sauce
  • 1 egg
  • 1 cup flour
  • 1/4 cup cornstarch 
  • 2 cups panko bread crumbs
  • 1 ranch seasoning packet
  • Ranch Dip for dipping
Need to convert the measurements? Click here!


  1. Open the jar of pickles and reserve 3/4 cup juice. Set aside.
  2. Drain any remaining juice and arrange the pickles in a single layer on a cookie sheet to dry. I used paper towels to help absorb any moisture. You want the pickle slices as dry as possible so that the coating adheres to it.
  3. In a large bowl, whisk together pickle juice, ranch dressing, tabasco sauce, egg, flour, and cornstarch. Whisk until well combined.
  4. In a shallow dish (I used a cake pan), combine panko bread crumbs and ranch seasoning packet.
  5. Dip each dried pickle into batter, allowing the excess batter to fall, then dip each pickle into the panko mixture and set aside. Continue dipping and coating each pickle.
  6. Heat 1-1.5 inches of oil in a large skillet. When the oil has reached about 360 degrees, carefully place a few pickles in the skillet at a time and cook for about 3 minutes, or until both sides are crispy and brown.
  7. Remove the cooked pickles from the oil, and place on paper towels to drain.
  8. Continue cooking pickles in batches until all are cooked.
  9. Serve pickles immediately with homemade ranch dip.

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Comments (23)

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  1. I love fried pickles! These look great – and I bet they tasted even better with the ranch =)

  2. i am a pickle freak and my refrig is always packed with pickles. now i have to give these a try and i just know i will be addicted to them. sounds wonderful !

    just to be weird, i am going to try to do something with
    olives similiar. will let you know if it turns out okay.

    olives have to be the ones with the pimento in the center

    • Hi Ruth, they are quite addicting! I’ll definitely be waiting to hear how the olives turn out! I’m not an olive fan, but I’m definitely curious! :)

  3. Anonymous

    If you’re using Hidden Valley Ranch Dressing, you know that it has MSG in it. This is why they are so addicting!!!

  4. Cheryl

    Fried pickles are SO good! (Iowan here) lol

    • I considered myself an Iowan for four and a half years! Lived there when I went to ISU. Love Iowa! :)

  5. Anonymous

    I made these the other night for a snack they were very good :)

  6. Clara Barnes

    We love them, we served them at our restaurant, couldn’t make enough of them

  7. Marie

    These look so good to so many of my friends and I. I so have to make real soon! The ranch dipping sauce makes them sound even better! Thank you for this amazing recipe!!! :))))))

  8. Terri Hoppe

    Recipe for deep fried cauliflower please and thank you very, very much.

  9. Amy

    These are amazing! My family asks for them all the time. So easy and so good.

  10. Angela Williamson

    Oh how I love fried pickle slices w/ranch!!

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