Frickles (Deep Fried Pickles)

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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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deep fried pickles

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.

crispy fried pickles
fried pickles with mustard

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!

  1. 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!
  2. 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.
  3. 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

What pickles are best for frying?

Sweet dill pickles make the best fried pickles! You can cut these into spears or slices, whichever you’d prefer.

Do I need a deep fat fryer to make frickles?

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!

What breadcrumbs are best for fried pickles?

Regular (dried) breadcrumbs or panko breadcrumbs are best for fried pickles. The frickles will be great either way!

What should I serve with frickles?

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!

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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.
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Appetizer, Side Dish, Snack
Cuisine: American
Servings: 8 Frickles
Author: Ben Racey

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.

Notes

1. Pickles – For convenience, I like to use pre cut pickle spears. If you can’t get these, you can cut whole gherkins into quarters lengthways or into thick slices.
2. Deep Fat Fryer – Using a deep fat fryer is best but if you haven’t got one, a pan of oil warmed up on the stove will work as well – do this carefully though!
3. Storage – Once breadcrumbed, the pickles will keep in the fridge for several days. Once cooked, they should be served straight away.

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