Crunchy Fried Pickle Spears with a Creamy Dill Dip

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pickle spears fried and dipped in sauce

What’s Up, Hungry People

Whenever my boyfriend and I go out to dinner and see fried pickles on the menu, we’re bound to get them because, well, fried pickles are awesome. In my never-ending quest to learn how to replicate all of our restaurant favorites, I’ve whipped together a recipe for the best copycat restaurant pickles.

Battered in a thin, crispy cornmeal crust, I used my favorite brand of dill pickle spears – but you can use whatever pickles you’d like! Sweet pickles might even work too (though I’ve personally never tried this method, let me know how it goes in the comments if you do!).

The pickles are fried until golden brown and served alongside a tangy dill Greek yogurt sauce, to really pump up the flavor. We ate the entire basket of pickles in record time – we may never have to go out to eat again!

Here’s What You Need

  • Dill pickle spears: Provides the tangy, crunchy base for the fried snack.
  • Plain Greek yogurt: Acts as a creamy base for the dill sauce, offering a tangy contrast.
  • Dill: Adds a fresh, herby flavor to the yogurt sauce and garnish.
  • Lemon juice: Brightens the sauce, adding a light, zesty kick.
  • Corn muffin mix: Creates a sweet and crispy batter for coating the pickles.
  • Egg: Binds the batter ingredients, ensuring they adhere to the pickles.
  • Buttermilk: Adds tanginess and helps create a light, fluffy batter texture.
  • Paprika: Provides a smoky, sweet flavor to the batter.
  • Vegetable oil: Used for frying, giving the pickles a golden, crispy exterior.
  • Flour: Coats the pickles before battering, ensuring the batter sticks.

Let’s Cook

First up, grab a small bowl and whisk together your plain Greek yogurt, dill, and lemon juice. Once that’s all mixed up, pop it in the fridge. You want this sauce nice and chilled for serving.

Getting the Oil Ready

Now, let’s get that oil heated up. Pour your vegetable oil into a deep pot and crank the heat until it reaches 400°F. This is the sweet spot for frying to golden perfection.

Prep Your Pickles

While the oil is heating, line a plate with paper towels and lay out your dill pickle spears. Give them a good blot with another paper towel to soak up any excess moisture. This step helps the batter stick better, trust me.

Flour Coating Time

Take a large ziplock bag and fill it with half a cup of flour. Toss your dried pickle spears in the bag and give it a shake until they’re all evenly coated with flour. This is your pickle spears’ first layer of armor.

Batter Up

In a large bowl, mix together the corn muffin mix, paprika, egg, and buttermilk with the rest of the flour until you’ve got a nice thick batter. Now, take those flour-coated pickles and dunk them in the batter one by one, making sure they’re completely covered. Give them a gentle shake to knock off any excess batter.

Fry Time

Carefully lower the battered pickles into the hot oil. Fry them for 8-10 minutes or until they’ve reached that gorgeous golden brown color. Once they’re looking crispy and irresistible, use tongs to transfer them to a plate lined with paper towels. This is just to get rid of any extra oil.

Serving

Once they’ve drained a bit, move your crispy creations to a serving platter. Grab that chilled dill yogurt sauce from the fridge, give it a good stir, and serve it alongside your fried pickles. Don’t forget to garnish with a little extra dill for that final touch.

fried pickle spears


Here’s What You Need

  • Dill pickle spears: Provides the tangy, crunchy base for the fried snack.
  • Plain Greek yogurt: Acts as a creamy base for the dill sauce, offering a tangy contrast.
  • Dill: Adds a fresh, herby flavor to the yogurt sauce and garnish.
  • Lemon juice: Brightens the sauce, adding a light, zesty kick.
  • Corn muffin mix: Creates a sweet and crispy batter for coating the pickles.
  • Egg: Binds the batter ingredients, ensuring they adhere to the pickles.
  • Buttermilk: Adds tanginess and helps create a light, fluffy batter texture.
  • Paprika: Provides a smoky, sweet flavor to the batter.
  • Vegetable oil: Used for frying, giving the pickles a golden, crispy exterior.
  • Flour: Coats the pickles before battering, ensuring the batter sticks.

Frying Perfect Pickles: Tips & Tricks

  • Use paper towels to dry pickles: Thoroughly drying the pickles before coating them helps the flour and batter adhere better, preventing sogginess.
  • Maintain oil temperature: Keeping the oil consistently around 400°F ensures even frying and prevents the pickles from absorbing too much oil.
  • Don’t overcrowd the pot: Frying in small batches allows each pickle spear to cook evenly and become crispy.
  • Shake off excess batter: Removing extra batter before frying ensures the pickles get a perfectly crisp coating without becoming doughy.
  • Let fried pickles rest on paper towels: After frying, let the pickles sit on paper towels to absorb any excess oil, enhancing their crunchiness.
  • Serve immediately for best texture: Fried pickles are best enjoyed fresh from the fryer while they’re at their crispiest.
  • Adjust the dill in the sauce to taste: The amount of dill in the yogurt sauce can be adjusted according to personal preference for a more customized flavor.
  • Experiment with pickle types: Although dill pickle spears are traditional, feel free to experiment with different types of pickles for varied flavors.
  • Safety first when frying: Always use caution when frying with hot oil to prevent splatters and burns. Use tools like long tongs to keep a safe distance.

Diving into the kitchen to whip up these fried pickles with dill yogurt sauce might just change the way you think about snacking. It’s simple, straightforward, and, let’s be honest, pretty fun to see those pickles turn into a crispy treat right before your eyes. With the tangy kick of the sauce, it’s a combo that’s hard to beat.

Whether you’re gearing up for game day, looking for a novel appetizer, or just in the mood to try something different, this recipe has got you covered. Remember, the key to perfect fried pickles lies in the prep and the frying temperature. So, next time you’re tempted to head out for your fried pickle fix, consider staying in and making them yourself. Trust me, it’s worth it.

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Easy Fried Pickles with Dill Yogurt Sauce

The Starving Chef
Enjoy crispy fried pickle spears dipped in a tangy dill yogurt sauce, a perfect snack for any time.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Appetizer
Cuisine Snack
Servings 8 spears

Ingredients
  

  • 8 dill pickle spears
  • ½ cup plain Greek yogurt
  • ½ cup dill + more for topping
  • ½ cup flour
  • 1 tablespoon lemon juice
  • ½ cup corn muffin mix
  • 1 egg
  • 1 cup buttermilk
  • 2 tablespoons paprika
  • 4 cups vegetable oil for frying

Instructions
 

  • In a small bowl, whisk together the Greek yogurt, dill, and lemon juice. Chill until ready to serve.
  • Pour 3-4 cups of vegetable oil into a deep pot and heat to 400°F.
  • Line a plate with paper towels. Arrange the pickles on the paper towels and use another paper towel to blot the moisture from the pickles.
  • Add ½ cup of flour to a large ziplock bag. Place the pickles in the bag and shake until they are completely coated with flour.
  • In a large bowl, stir together the corn muffin mix, paprika, egg, and buttermilk with the remaining flour until a thick batter forms.
  • Dip the flour-coated pickles in the batter one at a time, ensuring they are completely covered. Shake off the excess batter so that the coating around the pickles isn't too thick.
  • Carefully transfer the coated pickles to the preheated oil. Fry the pickles for 8-10 minutes, until golden brown and crisp. Use tongs to transfer the cooked pickles to another plate lined with paper towels to absorb any excess oil before moving them to a serving platter.
  • Serve the fried pickles along with the chilled dill yogurt sauce. Garnish with fresh dill and enjoy!

Video

Keyword deep fried, pickle
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