Description
Crispy and flavorful fried pickle spears coated in a seasoned batter and panko-Parmesan crust, served with a tangy house-made dipping sauce. A perfect Disneyland copycat snack that is crunchy on the outside and tangy on the inside.
Ingredients
Scale
Frying
- 2 cups canola oil (for frying)
Pickle Coating
- 12 pickle spears (Claussen recommended)
- 3/4 cup all-purpose flour
- 1 cup buttermmilk
- 1/2 teaspoon dried dill
- 1/2 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon baking powder
- 1 egg
- 1 cup Panko breadcrumbs
- 1/4 cup grated Parmesan cheese
House Dipping Sauce
- 1/4 cup mayonnaise (heaping)
- 1 tablespoon ketchup
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon hot sauce (Cholula recommended)
- 1/4 teaspoon Lawry’s Garlic salt
- 1/4 teaspoon black pepper
Instructions
- Heat the Oil: Heat 2 cups of canola oil in a medium saucepan filled about a quarter full over medium heat until it reaches 350 to 375 degrees Fahrenheit. This temperature range is ideal for frying to achieve a crispy texture without greasiness.
- Dry the Pickles: Place the 12 pickle spears on a paper towel-lined plate and pat them dry carefully to remove as much excess liquid as possible. This step helps the batter adhere better and prevents splattering during frying.
- Prepare the Wet Batter: In a large mixing bowl, combine 3/4 cup all-purpose flour, 1 cup buttermilk, 1/2 teaspoon dried dill, 1/2 teaspoon paprika, 1/2 teaspoon black pepper, 1/2 teaspoon baking powder, and 1 egg. Stir thoroughly until the batter is smooth and well mixed.
- Prepare the Breadcrumb Mixture: In a shallow dish, mix together 1 cup Panko breadcrumbs and 1/4 cup grated Parmesan cheese evenly. This mixture adds a crunchy and flavorful coating to the pickles.
- Bread the Pickles: Take each pickle spear one at a time and dip it into the wet batter to coat fully. Then press it firmly into the Panko-Parmesan mixture, ensuring all sides are evenly covered.
- Fry the Pickles: Carefully place the coated pickles into the hot oil and fry until golden brown on all sides, which should take a few minutes per batch. Remove the fried pickles using a slotted spoon and transfer them onto a paper towel-lined plate to drain excess oil. Repeat this process until all pickles are fried.
- Prepare the Dipping Sauce: In a small bowl, combine 1/4 cup heaping mayonnaise, 1 tablespoon ketchup, 1 teaspoon Worcestershire sauce, 1/2 teaspoon hot sauce (such as Cholula), 1/4 teaspoon Lawry’s garlic salt, and 1/4 teaspoon black pepper. Stir well until all ingredients are fully blended to create a tangy and flavorful dipping sauce.
- Serve: Transfer the warm, crisp fried pickles to a serving plate and serve immediately with the house-made dipping sauce or your favorite ranch dressing for dipping.
Notes
- Patting the pickles dry is crucial to avoid excess moisture that can cause oil splatter and soggy coating.
- Maintaining the oil temperature between 350°F and 375°F ensures that the pickles fry evenly and become crisp without absorbing too much oil.
- You can substitute buttermilk with regular milk mixed with a tablespoon of lemon juice or vinegar as a homemade buttermilk alternative.
- For a spicier twist, add cayenne pepper to the batter or increase the hot sauce in the dipping sauce.
- Serve immediately after frying for the best crispness, as fried pickles tend to lose their crunch if they sit too long.
- Use a thermometer to monitor oil temperature for consistent frying results.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Keywords: Fried Pickles, Disneyland Copycat, Appetizer, Snack, Crispy Pickles, Panko, Parmesan, Dipping Sauce
