Whether you're hosting your next backyard bash or just soaking up the sunshine on the patio, these Crispy Fried Pickles are the ultimate crowd-pleasing snack. Tangy, crunchy, and just a little bit addictive, they reach their peak perfection when paired with a cold glass of our Volcanic Hills Rose. With notes of fresh berries and citrus, this Rose cuts through the richness of the fried pickles, creating a mouthwatering balance that's impossible to resist.
Pro tip: You will wish you doubled the recipe.
Ingredients
- 12 Baby Dill Pickles
- 1 Cup Dried Bread Crumbs
- 3/4 Cup Sifted Flour
- 1tsp Salt
- 1tsp Black Pepper
- 1tsp dill
- 2 Eggs Beaten
- Canola Oil – Enough to create a 2″ Depth in your frying vessel
Directions
- In a Dutch Oven or sturdy deep-sided cast iron pan, heat canola oil to 300°F.
- Combine bread crumbs with dill, salt, and pepper in a shallow bowl.
- In another bowl, whisk together eggs and a splash of water.
- Place flour in a third bowl.
- Pat pickles dry, then dip each one in the flour mixture to coat thoroughly.
- Transfer to the egg wash, then to the bread crumb mixture.
- For an extra crispy crust, dip again in egg, then back into the bread crumbs.
- Working in batches, transfer coated pickles into the hot oil. Fry on all sides until golden brown, approx. 3-5 minutes.
- Remove with a slotted spoon and drain on a paper towel-lined plate.
Serve with your favourite ranch dip and a tall, cold glass of Volcanic Hills Rose. You can almost hear the crunch! That bold, savory bite of the fried pickle. And then—boom—the vibrant, refreshing lift of our Rose with every sip.
Perfect for poolside snacking, spontaneous celebrations, or just because you deserve something delicious.
Shop the 2024 Volcanic Hills Rose now and let your tastebuds live a little.
