Deep Fried Pickles

Deep Fried Pickles

Deep Fried Pickles. This deliciously fun recipe for deep fried pickles was inspired by a trip to the Penguin Diner in Charlotte, NC and features a warmly spiced tempura batter. Serve with our Chipotle Ranch Dip!
Course Appetizer/Party Food
Prep Time 30 minutes
Cook Time 8 minutes
Total Time 38 minutes
Servings 20 servings
Calories 62 kcal
Author Barry C. Parsons


  • 8 to 10 large garlic dill pickles sliced
  • 1 cup buttermilk approximately
  • Aprox 1/2 cup corn starch for dipping before battering the pickles

For the tempura batter

  • 1 extra large egg
  • 1 cup ice cold water
  • 1 cup sifted flour
  • 1 tbsp ground ginger
  • 1/2 tsp chipotle powder
  • canola oil (for frying)


  1. Soak the pickle slices in the buttermilk for a couple of hours or overnight.
  2. Rinse the pickles in cold water and pat dry with a clean dish towel or paper towels.
  3. Preheat deep fryer to 375 degrees F. I use canola oil for frying but peanut oil or corn oil would be fine too.

To make the tempura batter

  1. Sift together the flour and spices. It is important to sift your flour here or the batter will be too thick. Tempura batter should be quite thin in consistency. Add a little more water at the end if you feel you need to.
  2. Whisk together the egg and cold water then quickly whisk in the dry ingredients. Small lumps are perfectly fine, even preferred.
  3. Dip each pickle slice in corn starch before dipping into the tempura batter to help the batter stick much better.
  4. Drop into the hot oil and fry to golden brown about 6 -8 minutes.
  5. Drain on wire rack before serving with the Chipotle Ranch Dip
Nutrition Facts
Deep Fried Pickles
Amount Per Serving (1 serving ( 2 pickle slices))
Calories 62 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Cholesterol 10mg3%
Sodium 244mg11%
Potassium 53mg2%
Carbohydrates 6g2%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
Vitamin A 94IU2%
Vitamin C 1mg1%
Calcium 27mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.