These vegan fried pickles are super easy to make and absolutely delicious. They’re crispy on the outside, tangy on the inside, and perfect for snacking or sharing with friends. Whether you’re looking for a fun appetizer or just craving something crunchy and satisfying, these fried pickles will definitely hit the spot.
Vegan Fried Pickles Recipe
4
servings10
minutes15
minutes256
kcal25
minutesKeep the screen of your device on
Ingredients
- For the Pickles:
300 g 2 cup dill pickle slices, drained
120 g 1 cup all-purpose flour
240 ml 1 cup unsweetened plant-based milk (such as almond or soy)
1 tablespoon 1 tablespoon apple cider vinegar
1 teaspoon 1 teaspoon garlic powder
1 teaspoon 1 teaspoon onion powder
1/2 teaspoon 1/2 teaspoon smoked paprika
1/2 teaspoon 1/2 teaspoon black pepper
1/4 teaspoon 1/4 teaspoon cayenne pepper (optional, for a bit of heat)
1 teaspoon 1 teaspoon Salt
- For the Coating:
120 g 2 cup panko breadcrumbs
60 g 3/8 cup cornmeal (optional for extra crunch)
1 teaspoon 1 teaspoon dried dill
- For Frying:
480 ml 2 cup vegetable oil
Equipment
Large mixing bowls- Whisk
- Deep frying pan or deep fryer
- Slotted spoon or tongs
- Paper towels
- thermometer
Directions
- Drain the pickle slices thoroughly and pat them dry with paper towels. This helps prevent the batter from becoming too watery.
- In a large mixing bowl, whisk together the flour, plant-based milk, apple cider vinegar, garlic powder, onion powder, smoked paprika, black pepper, cayenne pepper (if using), and salt. The batter should be smooth and slightly thick.
- In a separate bowl, combine the panko breadcrumbs, cornmeal (if using), and dried dill. Mix well to ensure even distribution.
- In a deep frying pan or deep fryer, heat the vegetable oil to 350°F (175°C). Use a thermometer to ensure the oil reaches the correct temperature for frying.
- Working in small batches, dip the pickle slices into the batter, allowing any excess to drip off. Then, coat each slice in the breadcrumb mixture, pressing lightly to adhere.
- Carefully place the coated pickles into the hot oil using a slotted spoon or tongs. Fry for 2-3 minutes on each side, or until golden brown and crispy.
- Remove the fried pickles from the oil and place them on a plate lined with paper towels to drain excess oil.
- Serve the vegan fried pickles immediately with your favorite dipping sauce, such as vegan ranch, sriracha mayo, or ketchup.
Notes
- Use a thermometer: Monitoring the oil temperature ensures that the pickles fry evenly and don’t absorb too much oil.
Can I use any type of pickles for this recipe?
Yes, you can use any pickles you prefer, but dill pickle slices are the most common choice for fried pickles due to their tangy flavor. You can also try bread and butter pickles for a slightly sweeter taste.
Can I bake these instead of frying them?
Absolutely! To bake, preheat your oven to 425°F (220°C). Place the coated pickles on a baking sheet lined with parchment paper, spray lightly with cooking oil, and bake for 15-20 minutes, flipping halfway through, until crispy and golden.
How do I make these gluten-free?
To make gluten-free vegan fried pickles, simply substitute the all-purpose flour with a gluten-free flour blend and use gluten-free panko breadcrumbs.
What’s the best oil to use for frying?
Neutral oils like canola, sunflower, or vegetable oil work best for frying since they have a high smoke point and won’t overpower the flavor of the pickles.
What dipping sauces go well with vegan fried pickles?
Vegan ranch, sriracha mayo, or a simple ketchup are all great options. You can also try a garlic aioli or barbecue sauce for something different.
Can I air fry these vegan pickles?
Yes! Preheat your air fryer to 375°F (190°C), place the coated pickles in a single layer, and air fry for 8-10 minutes, flipping halfway through. They’ll turn out crispy without the need for extra oil.
What’s the secret to keeping the coating crispy?
The key is to pat the pickles dry before coating them. This helps the batter stick better and prevents the coating from getting soggy. Frying at the right temperature (around 350°F/175°C) also ensures a crispy result.
