These Fried Pickles with Sriracha Ketchup are tangy sweet spicy delights! There are literally 5 ingredients. And they are completely, mouth-wateringly delicious. They are easy to assemble and in my opinion better than any I’ve ever had.
You’ll need 2 eggs, 11/2 cups of panko bread crumbs, ¾ cup of grated parmesan, 11/2 tablespoons garlic powder and your favorite pickle chips. I used a 16-ounce container of Grillo’s Hot Italian Dill Chips. Best. Pickle. Ever.
If you’ve never had them, I urge you to give them a try. They also have a non-hot version if spice isn’t your thing. They have zero preservatives just all natural ingredients so this means they have to be stored in the refrigerator. And that’s where you’ll find them in your local grocery store. Some grocers don’t carry them, but I found them at Whole Foods, so look for them there or use whatever pickle is your fave.
Here’s how you make them: Mix the breadcrumbs, Parmesan and garlic powder together in a round pie dish (for a dairy-free or vegan-friendly option, omit the Parmesan). Then in a small bowl, beat your two eggs.
Layout some paper towels on the counter, and place your pickles, one at time, to drain. Now take more paper towels and dab them to remove more of the pickle juice.
Heat up your preferred high heat cooking oil like canola to 375 degrees.
Throw six pickles in the eggs, then using a fork give them a little shake to remove excess egg, and drop them into the breadcrumb mixture. Scoop the breadcrumbs over top of each one with a dry fork, and press each one gently (this will help the crumbs and cheese adhere to each pickle).
With some tongs carefully drop them into your pre-heated oil and fry for about 30 seconds per side – 1 minute total. When you see the edges start to get golden brown, they are ready to flip. You may need to lower the temperature of the burner now and then to keep them from burning. Or if they aren’t browning turn the temperature up. Whatever you do don’t leave the pickles unattended.
As each batch is finished cooking, I put them on a cooling rack placed over a cookie sheet to allow some of the grease to drain, which ensures they stay crispy.
Crunchy, cheesy, garlicky Fried Pickle perfection!
These pickles are a fun appetizer to serve with some Sriracha Ketchup, Spicy Buttermilk Ranch, and Honey Mustard. Or mound them on top of a Cheesy Beer Brat for a flavor bomb experience! Enjoy!
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These Fried Pickles with Sriracha Ketchup are tangy sweet spicy delights - with literally 5 ingredients! You may need to lower the temperature of the burner now and then to keep the pickles from burning. Or if they aren't browning turn the temperature up. Adjust temp as needed. Whatever you do don't leave the pickles unattended.Fried Pickles with Sriracha Ketchup
Ingredients
For The Fried Pickles:
For The Sriracha Ketchup:
Instructions
Notes
Nutrition Information
Yield
6
Serving Size
4 ounces
Amount Per Serving
Calories 195Total Fat 5gSaturated Fat 2gUnsaturated Fat 0gCholesterol 65mgSodium 1461mgCarbohydrates 25gFiber 1gSugar 10gProtein 9g
Julie says
I love fried pickles and this recipe looks great! The sriracha ketchup definitely adds a fun little kick!
Faylinn says
Although I have never eaten fried pickles, I have always want to. I just got a bunch of pickles yesterday, and so I’m really glad that I was able to find this recipe. I don’t think that they are in chip form, though, and so I just might have to slice them that way. However, I might also use my french fry fryer instead of a sauté pan like you did to make them.