Frickles (Deep Fried Pickles)
Quick & easy homemade frickles! These fried pickles are super crispy on the outside & sweet, salty & crunchy on the inside. Great in burgers or on their own.
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Wedges of sweet dill pickles, coated in breadcrumbs & deep fried until crispy! Incredibly quick & easy to make, these frickles make a great addition to burgers or sandwiches but can also be served on their own as an appetizer. Best eaten with a punchy dijon mustard or tangy barbecue sauce.
Looking for more fried appetizer recipes? Check out our recipes for deep fried camembert & brie bites.
What Are Frickles?
Frickles are slices/wedges of dill pickles that have been coated in breadcrumbs then deep fried until crispy. These fried pickles are incredibly crisp on the outside & sweet, salty and crunchy inside.
What You’ll Need
- Pickles/Gherkins – Dill pickles work best here. I like to cut my pickles into spears (in quarters lengthways) but slices will work as well.
- Breadcrumbs – Panko or regular (dried) breadcrumbs work best for frickles. They’ll be great either way.
- Flour – We’re coating the pickles in flour before eggs & breadcrumbs. Plain/all purpose flour is best.
- Eggs – You’ll need 3 large eggs for bread crumbing the pickles.
- Milk – Adding a small amount of milk to the eggs helps them coat the pickles better. Either whole or semi skimmed milk will work.
How To Make Frickles
The full, printable recipe card for these fried pickles can be found at the bottom of this post!
- Drying Pickles – First we need to remove the pickles from their juice then dry with kitchen paper, to remove any moisture. If you’re slicing whole pickles, dry them after slicing!
- Bread Crumbing – To pané (coat in breadcrumbs), we roll each pickle in flour then dunk in beaten egg & milk then roll in seasoned breadcrumbs. To double pané, we dunk the pickles back in the egg then roll in breadcrumbs again. Once breadcrumbed, the pickles should be stored in the fridge until you’re ready to cook them.
- Frying – To cook the pickles, we fry them in a deep fat fryer (set to 180°c/356°f) until crispy & golden. This will take 4-5 minutes. Then once cooked, we season the frickles with sea salt & freshly cracked black pepper.
Frequently Asked Questions
Sweet dill pickles make the best fried pickles! You can cut these into spears or slices, whichever you’d prefer.
Using a deep fat fryer is best for frying pickles but a pan of oil warmed on the stove will work as well. Make sure to do this carefully though!
Regular (dried) breadcrumbs or panko breadcrumbs are best for fried pickles. The frickles will be great either way!
You can serve frickles like you would regular pickles. They’re great in burgers or served on their own with mustard or barbecue sauce.
Equipment Used
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More Recipes To Try!
- Deep Fried Brie Bites
- Deep Fried Camembert
- Honey Sesame Fried Chicken Tenders
- Buttermilk Fried Chicken Caesar Salad
- Buffalo Fried Chicken Tenders
- Duck Fat Oven Chips
- Triple Cooked Chips
- Air Fryer Mozzarella Sticks
If you have enjoyed this recipe for crispy deep fried pickles, it would mean a lot if you could leave a review & rating!
Frickles (Deep Fried Pickles)
Equipment
- Deep Fat Fryer
Ingredients
- 8 Gherkin Spears Or 2 Gherkins Cut Into Quarters Lengthways
- 125 g Breadcrumbs
- 60 g Plain Flour
- 3 Large Eggs
- 2 tbsp Milk
Instructions
Breadcrumbing
- Dry the pickles with kitchen paper then set aside.
- Next, prepare the pané station. To do this, take 3 bowls, fill one with the breadcrumbs, one with the flour & the other with the eggs & milk. Beat the eggs with a fork then lightly season each bowl with salt & pepper. Pickles are quite salty already so it's best to go easy on the seasoning!
- To pané, first roll the pickles in the flour then dip into the egg & roll in the breadcrumbs. Now, roll back in the egg & then the breadcrumbs again (this is a double pané).
- Transfer the pickles to a plate & leave in the fridge until ready to cook.
Deep Frying
- Preheat a deep fat fryer to 180°c/356°f.
- Fry the pickles until crispy & golden, this will take around 4-5 minutes. Depending on the size of your fryer, you might have to fry the pickles in batches.
- Once cooked, transfer the frickles to a piece of kitchen paper on a plate, leave to drain momentarily then season with salt & pepper. Serve immediately.
