Fried Pickles with Salt and Vinegar Mayo
on Feb 08, 2023, Updated Jul 01, 2024
This post may contain affiliate links! For more info, check out our privacy policy.
These fried pickles with salt and vinegar mayo are addicting and SO crunchy! You are sure to love this fried pickles recipe. I really love the way this recipe comes together, filled with crunchy, and sweet goodness from the bread and butter pickles, all dipped in a really quick salt and vinegar mayo. For more appetizers, check out our Yellowtail Sashimi with Yuzu Ponzu, and Shrimp Cocktail with Old Bay Mayo.
What ingredients do you need for fried pickles?
Pickles: I absolutely love bread and butter pickles, so that’s what we are using here. I love the sweet flavor paired with the crunch. However, you can use any you love and have on hand, like dill pickles as well.
Batter: We are making a wet batter made with all purpose flour as the base and loads of spices like cayenne pepper powder, paprika powder, chili powder, onion powder (garlic powder works too) and mustard powder. Then adding in sparkling water for the fluffiest and crispiest fried pickles.
For the salt and vinegar mayo: It’s SO simple. We are just mixing mayo, white vinegar and sherry vinegar (red wine vinegar or apple cider vinegar work too!)
For frying: We are using a neutral oil, any will do! Such as vegetable oil, canola oil and/or peanut oil as well. We are not tossing our pickle chips in panko breadcrumbs, however you can definitely do that, too!
For any alternative dipping sauces, you can also check out our Creme Fraiche Ranch!
Instructions to make this fried pickles recipe
Make your mayo
In a bowl, mix your mayo, vinegars, salt and pepper. Set aside until ready to serve.
Make your batter
In a large bowl, add in your flour and seasonings of choice (we are using cayenne, paprika, chili, onion and mustard powder). Mix until combined. Add in your sparkling water into the flour mixture and whisk well so there are no clumps. Chill in the fridge for up to 30 minutes.
Dry your pickles
In the meantime, drain and dry your pickle rounds with paper towels in a single layer.
Fry!
Heat a deep skillet or pot with oil. Take your dried pickles and toss them in your flour/seltzer batter, shake off any excess and fry until golden brown on all sides (about 5-7 minutes). Repeat in batches. Place on paper towels to dry out any oil.
Serve
Serve on a platter with your dipping sauce of salt and vinegar mayo.
Check out the below appetizer recipes for more inspiration!
- Buffalo Chicken Egg Rolls
- Crispy Parmesan Potatoes
- Sticky Coffee Wings with Chive Dip
- Spinach Artichoke Dip
If you do make this Fried Pickles with Salt and Vinegar Mayo recipe (first of all, thank you!!), be sure to leave a comment and/or give this recipe a rating! Don’t forget to tag me on Instagram and through social media so I can be sure to see what you’re making! If you’d like to stay in touch and get the latest to your inbox, sign up for our Newsletter here as well!
In addition, we can also be found on YouTube, Facebook, and Pinterest!
Fried Pickles with Salt and Vinegar Mayo
Ingredients
For the Fried Pickles
- 33 ounce jar of pickle chips, sliced in rounds and dried well on paper towels, we are using bread and butter pickles, but you can use any you prefer
- 2 cups all purpose flour
- 2 cups sparkling water
- 1 teaspoon cayenne pepper powder
- 1 teaspoon paprika powder
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- 1 teaspoon mustard powder
- salt and pepper to taste
- neutral oil for frying, canola oil, grapeseed oil, vegetable oil
Salt and Vinegar Mayo
- 1/2 cup mayo
- 1 tablespoon white distilled vinegar
- 1/2 tablespoon sherry vinegar, or can sub with red wine vinegar or apple cider vinegar
- salt and pepper to taste
Instructions
- In a bowl, mix your mayo, vinegars, salt and pepper. Set aside until ready to serve.
- In a large bowl, add in your flour and seasonings of choice (we are using cayenne, paprika, chili, onion and mustard powder). Mix until combined. Add in your sparkling water into the flour mixture and whisk well so there are no clumps. Chill in the fridge for up to 30 minutes.
- In the meantime, drain and dry your pickle rounds with paper towels in a single layer.
- Heat a deep skillet or pot with oil. Take your dried pickles and toss them in your flour/seltzer batter, shake off any excess and fry until golden brown on all sides (about 5-7 minutes). Place on paper towels to dry out any oil.
- Serve on a platter with your dipping sauce of salt and vinegar mayo.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
