Battered Pickle Fries

Breaded fried pickle spears arranged on a plate with sides of marinara sauce, chopped onions, and a creamy dipping sauce.

Battered pickle fries are a fun way to turn dill pickles into a crispy appetizer with a tangy bite. The seasoned batter fries up golden and crunchy, giving you a snack that disappears fast. They pair easily with a favorite dip and come together quickly.

Course Appetizer, Side Dish, Sides, Snack, Snacks

Cuisine American, International

Keyword batch, batter, coat, crispy, dill, dill pickle, dip, flour, freeze, fried pickle, fry, garlic powder, paper towel, pickle, pickles recipe, season, slice

Prep Time 10

Cook Time 6

Servings Portions

Calories 62kcal

Author Zuzana Paar

Equipment

1 Frying Pan
1 Glass Containers
1 Tongs

Ingredients

4 Pieces Pickle Spears
1/4 Cup Breading
1 Piece Egg
1/4 Cup Coconut Flour

US Customary - Metric

Instructions

Gather pickle spears, coconut flour, eggs, and breadcrumbs, then set up three shallow bowls for an easy coating line.
Blot the pickles dry and coat them lightly in coconut flour, shaking off the excess for an even base.
Whisk the eggs until foamy, then dip each floured pickle, letting extra egg drip off.
Press each pickle into the breadcrumbs, coating both sides well, and set the breaded pieces on a plate.
Heat oil over medium until shimmering, fry the pickles 2–3 minutes per side until golden, drain on paper towels, and serve warm.

Video

[adthrive-in-post-video-player video-id="pnBoBfV5" upload-date="2025-12-06T09:40:59+00:00" name="Battered Pickle Fries" description="Ever tried fries with a tangy, briny twist? These Battered Pickle Fries are totally crave-worthy. Dipped in a seasoned batter and fried until golden, crispy fried pickle slices deliver that perfect crunch in every bite. Serve dill pickle with a side of ranch dressing, and you’ve got a tasty appetizer everyone will devour." player-type="default" override-embed="default"]

Notes

Dry the pickles before battering: Pat the pickles dry with a paper towel to help the batter stick better. Excess moisture can make the coating fall off or become soggy.
Use cold batter for extra crispiness: A chilled batter reacts better to the hot oil, creating a light and crispy texture. You can pop it in the fridge for 10–15 minutes before using.
Don’t overcrowd the pan: Cook the fries in small batches to keep them from steaming. This ensures each piece gets evenly crisp and golden brown.
Serve immediately for best texture: These pickle fries are at their crispiest right after cooking. If you’re not serving them right away, reheat in the air fryer to bring back the crunch.

Nutrition