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Fried Pickles

Course Appetizer
Cuisine American
Prep Time 7 minutes
Cook Time 3 minutes
Servings 4


  • 12 Pickerfresh Kosher Dill Wholes
  • 1 cup All-purpose flour
  • 1 tsp Garlic powder
  • 1 tsp Cayenne pepper
  • 1 Egg
  • 2 cups Panko
  • 1 tsp Salt


  • 1/2 cup Creme fraiche
  • 1 tsp Horseradish
  • 1 tsp Sriracha
  • 2 tbsp Chopped green onions


  • In a small bowl, whisk together crème fraiche, horseradish, sriracha, green onions and salt. Set aside.
  • Slice pickles lengthwise into quarters. In a medium bowl, whisk together flour, garlic powder and cayenne pepper. Put the eggs in a separate medium bowl and the panko in a third bowl.
  • Place pickles in flour, egg and panko, respectively, turning and pressing gently to coat. Repeat with remaining pickles.
  • Pour about 3 cups of vegetable oil into a deep skillet. Heat over medium heat until the oil is shimmering. Fry 5-6 pickle spears at a time, do not crowd the pan. Cook until the spears are golden brown for about 1-2 minutes. Season with more salt. 
  • Serve hot with the sauce.