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!
- 2 eggs
- 1 1/2 cups panko bread crumbs
- 3/4 cup grated Parmesan (for dairy-free or vegan-friendly version replace with an additional 3/4 cup of breadcrumbs)
- 1 1/2 tablespoons garlic powder
- 16 ounces of your favorite pickle chips (I like Grillo’s Hot Italian Dill Chips)
- 1 cup of ketchup
- 2 tablespoons Sriracha sauce
- In a round pie dish, mix the breadcrumbs, Parmesan and garlic powder.
- In a small bowl, beat the eggs.
- Lay out some paper towels on the counter, and place pickles on them to drain. Dab the pickles with more paper towel to remove most of the pickle juice.
- Heat canola oil to 375 degrees in a large sauté pan.
- Place six pickle chips in the eggs, then use a fork to pick them up, shake to remove excess egg, and drop into the breadcrumb mixture. Using a dry fork, scoop the breadcrumbs over each pickle and press each one gently to help the crumbs and cheese adhere to each pickle.
- With tongs carefully drop pickles into preheated oil, and fry for 30 seconds per side. When you see the edges start to get golden brown they are ready to flip.
- As each batch is finished cooking, place them on a cooling rack over a cookie sheet to drain and cool.
- Combine the sriracha and ketchup together, then serve while pickles are still warm.
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.
Looking for more grilling recipes to please a crowd? Here you go!