Tempura Deep Fried Dill Pickles Recipe (2024)

FAQs

What is the secret to crisp dill pickles? ›

Use Calcium Chloride

Sea salt is sodium chloride. In this case, we're talking about calcium chloride! These little granules, which dilute quickly in water, are THE trick to crunchy pickles, as they prevent the enzymes from softening the pickle during lacto-fermentation.

Thoroughly drying the pickles is essential to the batter sticking properly, so don't skip that step. Simply remove the pickle slices from the jar, and drain them on a paper towel. Then, use another paper towel to pat each side of the pickles dry before dropping them into the buttermilk mixture.

Reheat leftover deep-fried dill pickles in an air fryer or place them under the broiler until they get crispy again.

For the crispiest fried pickles, add cornstarch to the breading batter recipe. More absorbent than flour or breadcrumbs alone, cornstarch helps remove excess moisture from the pickles, and also reacts with hot frying oil to thicken the coat of breading for a super crispy crunch.

Using too weak a salt brine or vinegar solution may cause soft or slippery pickles, as can using moldy garlic or storing the pickles at too warm a temperature.

Typically soft pickles are a result of boiling them too long in your hot water bath canner or from having the water too hot. The temperature for the hot water bath shouldn't be higher than 185° F (keep the temperature between 180F to 185F) or it may cause softening in your pickles.

Dry the pickles well.

Pickles live in liquid and they need to be very dry before frying if you want the breading to stick well.

Try placing pickles in the oven first for a few minutes at 400 degrees f. This will reduce the surface moisture so that the flour,egg,breading will be anchored to the actual pickle and not the liquid. I found that putting the battered items in the fridge for at least 2 hours helps a lot to keep the batter on.

Not shaking off the excess flour

Excess flour will create a thick coating that prevents the egg mixture from latching onto the meat. Therefore, if you want your breading not to fall off from the meat when deep-frying, you must shake off the excess flour before proceeding.

While you're prepping your pickles and batter, you need to get the oil hot, really hot. About 375 degrees Fahrenheit is great. This is an important step, because if your oil isn't hot enough your pickles won't fry in a way that achieves that perfect super crispy texture.

Can you prep fried pickles ahead of time? ›

You can prep the dredge ingredients 1-2 days in advance. You can dredge the pickles up to 30 minutes before frying and place them in the fridge to help the dredge set. You can fry them and keep them warm in the oven for about 15 minutes, but not longer as they will lose their crispiness.

Place in a single layer in the air fryer basket with a little space around each pickle. Don't overcrowd the basket. Work in batches if necessary. Air fry for 11 to 14 minutes, or until crisp and golden brown.

Had too much fun frying and made a mountain of pickles? No worries! They refrigerate well. Store them in an airtight container, and they'll be good for 3-4 days.

Storage: Fried pickles are best fresh and hot, but if you have leftovers, store them in an airtight container in the fridge for up to 3 days. To reheat, place on a baking sheet in a single layer and reheat at 400 degrees until warmed through.

One of the most significant advantages of using cream of tartar in pickling is its ability to maintain the crispness of the fruits or vegetables being pickled.

If good quality ingredients are used and up-to-date methods are followed, firming agents are not needed. Alum has little crispness affect on quick-process pickles. Alum will increase firmness of fermented pickles when used at levels up to ¼ teaspoon per pint, but greater amounts will decrease firmness.

Metro Deli^® Kosher Dill Pickle Chips are manufactured, shipped and preserved cold to deliver the crispiest pickle crunch.

Once you've washed and wrapped them, the best way to store cucumbers is in the crisper drawer (a.k.a. produce drawer) of your fridge, set on high humidity with the fan closed. High humidity helps the ethylene-sensitive fruit retain moisture and keeps it from wilting.