Seasons Taproom Fried Pickles

Turn your homemade Zesty Pickled Cucumbers or Garlic & Herb Pickled Cucumbers into a crispy, crowd-pleasing appetizer! These pickles are coated in crunchy panko breadcrumbs and seasoned with our Tuscan Seasoning Blend and Fleur de Sel for bold, savory flavor. Bonus: The tangy pickle juice is the secret ingredient in a creamy homemade ranch dip. So tasty!

Ingredients: 

Fried Pickles: 

12 pickles spears or 24 pickle slices

(see Zesty Pickled Cucumbers or Garlic & Herb Pickled Cucumbers recipe)

1 cup all purpose flour 

3 teaspoons Tuscan Seasoning Blend 

1 teaspoons Fleur de Sel 

1 teaspoon garlic powder 

2 eggs, beaten 

1 ½ cups panko bread crumbs 

2 cups Family Reserve Picual Extra Virgin Olive Oil 

Pickle Ranch Dressing: 

¼ cup sour cream 

¼ cup mayonnaise 

1 tablespoon pickle juice (see above recipes)

2 teaspoons fresh dill, chopped 

1 teaspoon dried or fresh chives, chopped 

Fleur de Sel and black pepper, to taste 

Directions:

Pat pickle spears or slices dry between paper towels to remove excess moisture. In a shallow bowl, mix flour with Tuscan Seasoning Blend, salt, and garlic powder. In a second bowl, add beaten eggs, and in a third, place panko breadcrumbs—this is your breading station. Heat Family Reserve Picual Extra Virgin Olive Oil in a large skillet over medium-high heat (about 350°F). Dredge each pickle in the seasoned flour, shaking off the excess. Dip in egg, then coat with panko, pressing lightly so it sticks. Working in batches, fry the pickles for 2–3 minutes until golden and crispy. Transfer to a paper towel-lined plate or wire rack to drain.

For the Ranch Dip: In a bowl, whisk together sour cream, mayo, pickle juice, dill, and chives—season with salt and pepper to taste.

Serve crispy fried pickles warm with ranch on the side. Serves 4