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Deep Fried Pickles

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  • Prep 10 min
  • Total 30 min
  • Servings 4
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Crunchy pickles in a crispy batter. Served with a spicy chipotle mayonnaise!
Created May 15, 2018
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  • 4 dill pickles (although there's enough batter for 8 probably)
  • 1 cup all-purpose flour (batter)
  • 1 cup cornmeal (batter)
  • 2 tablespoons paprika (batter)
  • 1 cup beer (or milk for a softer batter)
  • 1 pinch salt and pepper
  • 1 cup mayonnaise
  • 2 chipotle peppers
  • 1 tablespoon adobo sauce (from chipotles)
  • 4 cups vegetable oil (for frying)


  • 1
    Heat your oil to 350°F. Use a deep fry thermometre to make sure it's the right temperature.
  • 2
    Slice pickles thinly longwise. You should get 5 or 6 slices from one pickle.
  • 3
    Place pickles on a paper towel to dry out a bit.
  • 4
    Mix batter ingredients together. If you want a thinner batter, add a bit more beer. Also, if you want a softer batter, use milk instead of beer.
  • 5
    Dust pickles with flour and then dredge in batter.
  • 6
    Fry pickles for about 5-6 minutes until they are golden brown.
  • 7
    For dipping sauce, process chipotle peppers and mayo until mostly smooth.
  • 8
    Remove pickles from fryer and let drain on a paper towel. Serve pickles with spicy mayo!

Expert Tips

  • Tip 1
    For this appetizer, try to find really crunchy pickles, like the kind found in the refrigerated section of the grocery store. They tend to be a bit crunchier. For serving size, assume about a pickle per person, but there's enough batter in this recipe to make probably 8-10 pickles.
  • Tip 2
    Slice the pickles as thinly as possible, lengthwise. It makes it easier to dip them.

Nutrition Information

No nutrition information available for this recipe
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