Vegan Fried Pickles
Vegan Fried Pickles are so dang good, probably my favorite bar snack! Crunchy, zippy and salty, perfect for Ranch or Cane’s Sauce!
It’s rare to see Vegan Fried Pickles out and about at a bar or restaurant, but when they are available, I always get ’em! That said, if you don’t wanna wait around for your local establishment to offer them, you can make them at home in no time!
ingredients for Vegan Fried Pickles
- Pickles – Use your favorite sliced Dill Pickles! Or you can even get whole pickles and slice them however you like.
- Seasoned Flour – Flour, Cornstarch, Baking Powder, and either my Cajun Seasoning or you can follow the recipe below if you don’t have that handy!
- Vegan Buttermilk – We’ll be whipping up a quick vegan buttermilk with plant milk, hot sauce, vinegar and a bit of the seasoned flour.
- Dips – You can dip this in just about anything, but Ranch, Cane’s Sauce, BBQ Sauce, and Honey Mustard are all good options!
how to make Vegan Fried Pickles
Add the pickles to a paper towel lined plate or cutting board. Top with another paper towel and gently pat them dry.
Combine the ingredients for the seasoned flour and vegan buttermilk in 2 separate bowls.
Dredge the pickles in the wet batter, then the dry batter. Deep fry until golden brown.
Serve with Ranch, Cane’s Sauce or whatever you like!
storage
These are best eaten fresh, but you can store them in the fridge for 1 – 2 days and reheat in the air fryer at 400 F / 200 C for about 5 – 6 minutes.
TIPS FOR VEGAN FRIED Pickles
- Use a heavy bottomed pot (Stainless Steel, Cast Iron)
- I recommend a Deep Fry Thermometer to monitor the oil temp.
- Use a neutral tasting, high smoke point oil (Canola, Vegetable, Peanut etc.)
- Make sure to use UNSWEETENED plant milk. I like RIPPLE the best.
- Shake off the excess flour and batter when you dredge.
- Fry a test pickle to test the seasoning and adjust as needed.
- Let them rest on a Wire Rack after frying to prevent sogginess.
SAFETY TIPS FOR DEEP FRYING
- Don’t leave the pot unattended.
- Keep children away from the pot.
- Don’t fill the pot more than halfway with oil.
- Don’t overcrowd the pot, as this will cause the oil to lower in heat, and also risk overflowing the pot.
- Turn the handle of the pot away from you to avoid spills.
- Keep a lid nearby so you can cover the pot if it catches fire.
- Never use water to put out an oil fire.
- Get a Fire Extinguisher just to be extra safe. This isn’t just good for deep frying, but for having in the house in general!
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Vegan Fried Pickles
Equipment
- Deep Fry Thermometer
Ingredients
- 32 – 36 Dill Pickle Slices
Seasoned Flour
- 1/2 cup All Purpose Flour
- 1/4 cup Cornstarch
- 2 tsp Baking Powder
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/2 tsp Smoked Paprika
- 1/4 tsp Cayenne Pepper
- 1/2 tsp Black Pepper
- 1/2 tsp Salt
Vegan Buttermilk
- 1/2 cup Unsweetened Plant Milk
- 2 tsp Vinegar
- 2 tsp Hot Sauce
- 2 Tbsp Seasoned Flour Mixture
Instructions
- Add the pickle slices to a paper towel lined plate or cutting board. Top with another paper towel and gently pat them dry.
- Combine the ingredients for the seasoned flour and vegan buttermilk in 2 separate bowls.
- Fill a heavy bottomed pot or high walled skillet with enough neutral flavored, high smoke point oil to cover the pickles.
- Heat the oil to 375 F / 190 C (I recommend using a deep fry thermometer if possible).
- Dredge the pickles in the vegan buttermilk, letting any excess batter drip off. Then add to the seasoned flour mixture and coat thoroughly, shaking off any excess flour. You can dredge more than one pickle slice at a time, but I found that I got the best results by dredging one at a time and adding them to the oil right after dredging.
- Carefully add the pickle slices to the oil, dropping away from you so you don’t splash hot oil on yourself. Don’t overcrowd the pot, and adjust heat to stay around 375 F / 190 C
- Fry until golden brown, being careful not to fry too long as you can dry out the pickles. Mine took about 3 – 4 minutes usually. Let the fried pickles rest on a wire rack lined baking sheet.
- I recommend letting them rest for 10 minutes or so. The pickles will be very HOT, so have patience so you don’t burn your mouth.
- Serve with Vegan Ranch, Cane's Sauce or whatever you like!
Made these pickles for Christmas and it had my grandma asking for the recipe 😁 Easy to throw together and delicious too!
Nice, Fried Pickles for Xmas!! Love it! Thank you!!
Made these with Grillo’s pickle slices and they were fantastic! Will be making again!