Deep fried gherkins (also called frickles or fried pickles) are a crispy, tangy appetizer that’s popular in the US South and at bars. They turn dill gherkins (or pickles) into golden, crunchy bites with a salty, vinegary kick inside a flavorful coating.
Fried Pickles Recipe | Make Your Own Pickle Appetizers
Why they work
The brine from the gherkins provides acidity that cuts through the rich, fried exterior. The key to success is patting the gherkins very dry before coating — excess moisture makes the batter soggy.
Quick & Easy Recipe (for about 4 servings as an appetizer)
Ingredients:
- 1 jar (about 16–24 oz / 450–700g) dill gherkins/pickles — sliced into chips (¼-inch thick) or spears (cut lengthwise)
- Oil for frying (vegetable, canola, or peanut — enough to fill a pot 2–3 inches deep)
- Dry mix: 1 cup all-purpose flour + 1 tsp garlic powder + 1 tsp black pepper + ½ tsp paprika (or cayenne for heat) + ½ tsp salt
- Wet mix: ½ cup buttermilk (or milk + 1 tsp vinegar/lemon juice) + 1 large egg (beaten)
- Coating (optional for extra crunch): 1–2 cups panko breadcrumbs or cornmeal
- Optional: beer batter version (replace buttermilk/egg with 12 oz beer + 1 egg + 1 tbsp baking powder for lighter, crispier results)
Dipping sauces (highly recommended):
- Ranch dressing
- Spicy ranch (ranch + hot sauce + cayenne)
- Remoulade or garlic mayo
Step-by-step method
- Prep the gherkins: Drain the jar completely. Pat the slices/spears very dry with paper towels (press firmly — this is crucial). Lay them out in a single layer.
- Set up your station: Three bowls — seasoned flour (dry), buttermilk/egg mix (wet), and panko/cornmeal (for final coating if using).
- Heat the oil: In a heavy pot or Dutch oven, heat oil to 350–375°F (175–190°C). Use a thermometer for best results. (You can do this without a deep fryer on the stovetop.)
- Coat: Dredge each gherkin in flour (shake off excess), dip in the wet mixture, then back in flour or into panko for double crunch. For spears, some recipes do a simple cornmeal dredge after buttermilk.
- Fry: Fry in batches (don’t overcrowd) for 2–3 minutes until deep golden brown. Turn if needed. Remove with a slotted spoon and drain on paper towels or a wire rack. Sprinkle with a little extra salt while hot.
- Serve immediately while they’re hot and crispy.
Tips for maximum crispiness:
- Maintain oil temperature — too low and they get greasy; too high and they burn.
- Work in small batches.
- For oven/air fryer versions, they’re decent but never quite as good as deep-fried.
- Whole baby gherkins or fat ones cut into quarters also work great.
Here are some mouthwatering examples:
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They’re addictive as a snack, game-day appetizer, or side. If you like tangy + crunchy combos, you’ll love them. Want a specific variation (spicy, beer-battered, air-fryer, etc.)? Let me know!