Fried Pickles – Frickles

If you have never heard of frickles before, well, welcome. A frickle is a deep fried pickle whether they are pickle wedges or pickle chips. I first experienced frickles at one of our local restaurants in town and fell in love with them. I know there is something to be said about things like beer battered fried beans, or heck, fried things in general. These frickles however are pretty darn amazing and make a quick party appetizer, or side dish for that matter.

Frickles - Deep Fried Pickles Recipe

My wife, who has never heard of a frickle, fell in love with these. So while making these, I also decided to throw in some banana peppers to see how they would turn out. I think the frickle met its match, and the peppers were a great balance with the pickles.

Let’s get started.

Ingredients:

  • 2-3 cups of canola oil, heated to 350 degrees
  • 1 cup of masa harina
  • 1 cup of all purpose flour
  • 1 tsp salt
  • 1/2 tsp cracked black pepper
  • 1 tsp cayenne powder
  • 1 tsp paprika
  • 1/4 cup of milk
  • 1 cup of pickle chips (I used Famous Dave’s)
  • 1/2 cup of banana pepper rings

Start by draining your pickles and peppers. Then add them to a bowl of milk, and give a gentle stir. Set aside.

Next add your dry ingredients to a mixing bowl, and do just that, give it a good mix.

When your oil comes to temperature, toss the pickles and peppers with the flour mixture and make sure everything get an even coat. The flour should easily adhere to the pickles and peppers.

How to make fried pickles

Add about 8 or 10 pickles and peppers into the hot oil. These will cook quickly and be done within minutes. Remove them with your kitchen spider or slotted spoon and place on some paper towel to drain any access oil. Quickly season with a pinch of salt. Remove from the paper towel and place on your serving dish.

Repeat with the remaining pickles and peppers.

Serve with any of your favorite creamy dressing, or eat them alone.

You get a crisp exterior while retaining that sweet and tart flavor of the pickle. Did I mention the peppers? Oh, wow. That’s all I have to say.

Fried Pickles known as Frickles
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 2-3 cups of canola oil, heated to 350 degrees
  • 1 cup of masa harina
  • 1 cup of all purpose flour
  • 1 tsp salt
  • ½ tsp cracked black pepper
  • 1 tsp cayenne powder
  • 1 tsp paprika
  • ¼ cup of milk
  • 1 cup of pickle chips (I used Famous Dave's)
  • ½ cup of banana pepper rings
Instructions
  1. Start by draining your pickles and peppers. Then add them to a bowl of milk, and give a gentle stir. Set aside.
  2. Next add your dry ingredients to a mixing bowl, and do just that, give it a good mix.
  3. When your oil comes to temperature, toss the pickles and peppers with the flour mixture and make sure everything get an even coat. The flour should easily adhere to the pickles and peppers.
  4. Add about 8 or 10 pickles and peppers into the hot oil. These will cook quickly and be done within minutes. Remove them with your kitchen spider or slotted spoon and place on some paper towel to drain any access oil. Quickly season with a pinch of salt. Remove from the paper towel and place on your serving dish.
  5. Repeat with the remaining pickles and peppers.
  6. Serve with any of your favorite creamy dressing, or eat them alone.
  7. You get a crisp exterior while retaining that sweet and tart flavor of the pickle. Did I mention the peppers? Oh, wow. That's all I have to say.

 

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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