Save This crispy Parmesan dill fried pickle dippers recipe transforms ordinary pickles into addictive, golden-brown bites that disappear within minutes at every gathering. The tangy dill pickles get an upgrade with a savory Parmesan coating, creating the perfect contrast to the cool, creamy dipping sauce.
I first made these for a last minute game day gathering when I was scrambling for appetizer ideas. What started as a kitchen experiment has become my most requested party food, with friends texting me specifically to confirm I'm bringing 'those pickle things' to potlucks.
Ingredients
- Thick cut dill pickle slices: These provide the tangy foundation. Look for pickles with a firm texture rather than soft ones
- All purpose flour: Creates the first layer of coating that helps everything else stick. Use unbleached for best results
- Large eggs: Act as the binding agent. Farm fresh eggs with vibrant yolks add extra richness
- Panko breadcrumbs: Deliver superior crunch compared to regular breadcrumbs. Worth seeking out for the perfect texture
- Grated Parmesan cheese: Adds savory depth. Use freshly grated rather than pre packaged for best flavor
- Fresh dill: Brings brightness that complements the pickles perfectly. Look for vibrant green bunches without wilting
- Garlic and onion powder: Provides aromatic depth without overwhelming. Always check freshness before using
- Black pepper: Adds subtle heat. Freshly ground makes a noticeable difference
- Vegetable oil: Needed for frying. Choose one with a high smoke point like canola or peanut oil
- Sour cream: Creates a rich, tangy base. Full fat works best for creaminess
- Mayonnaise: Adds silky texture. Choose a quality brand without added sweeteners
- Fresh herbs: Dill and chives bring brightness. Always opt for fresh over dried when possible
- Lemon juice: Cuts through richness with acidity. Fresh squeezed makes a difference
- Dijon mustard: Adds complexity and slight heat. Stone ground works beautifully too
- Seasonings: Garlic powder, salt and pepper round out the flavor profile
Instructions
- Prepare the Dip:
- Combine sour cream and mayonnaise in a medium bowl until smooth and fully incorporated. Add the fresh dill and chives, stir in the lemon juice, Dijon mustard, and garlic powder, then season with salt and pepper to taste. Refrigerate for at least 30 minutes before serving.
- Create Your Breading Station:
- Arrange three bowls: flour in the first, beaten eggs in the second, and panko breadcrumbs mixed with Parmesan, dill, garlic powder, onion powder, and black pepper in the third. This ensures perfect coating.
- Bread the Pickles:
- Coat each pickle slice in flour, dip in the egg wash, and press into the breadcrumb mixture. Place breaded pickles on a plate without stacking.
- Heat the Oil:
- Pour vegetable oil into a skillet or deep fryer to a depth of 1 inch. Heat to 350°F and maintain temperature to ensure even browning and crispiness.
- Fry in Batches:
- Carefully fry the breaded pickles in a single layer, cooking for approximately 2 minutes per side until golden and crispy. Adjust heat as needed between batches.
- Drain and Serve:
- Place fried pickles on paper towels to absorb excess oil. Serve warm with the chilled dip in the center.
Save The combination of dill and Parmesan is what makes these truly special. I discovered this pairing by accident when I ran out of traditional breadcrumb seasonings and had to improvise. My grandmother, who claimed to dislike pickles, ate seven of these at our last family gathering, proving their universal appeal even to pickle skeptics.
Storage and Reheating
These fried pickle dippers are best enjoyed fresh from the fryer, but if you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. To restore their crispness, reheat in a preheated 375°F oven for 5-7 minutes. Avoid microwaving as this will make them soggy. The dip stays fresh for up to 4 days in a covered container.
Ingredient Substitutions
For a gluten-free version, replace all-purpose flour with rice flour and use gluten-free panko breadcrumbs. For a dairy-free option, omit the Parmesan and use nutritional yeast. The dip can be made dairy-free using plant-based alternatives.
Serving Suggestions
Pair these crispy dippers with other appetizers like buffalo wings or stuff them in sandwiches for a creative alternative to fries. Serve them in paper cones for a fun presentation, or arrange them around a bowl of dip on a wooden board.
Save These crispy, golden bites are the ultimate party appetizer that both pickle lovers and skeptics will devour.
Recipe FAQ Section
- → How do I keep fried pickles crispy?
Drain pickles thoroughly before breading, and fry in small batches to avoid overcrowding. Serve immediately for best crunch.
- → Can I prepare the dippers ahead of time?
You can bread the pickles and refrigerate them for a few hours, then fry just before serving for maximum crispness.
- → What oil is best for frying?
Use a neutral oil with a high smoke point, such as vegetable or canola oil, to ensure crisp, even frying.
- → Is it possible to make these gluten-free?
Yes! Substitute the flour and panko with gluten-free versions to make this appetizer gluten-free and just as crunchy.
- → What can I use instead of sour cream for the dip?
Greek yogurt is a great substitute and provides a lighter, tangy flavor for the dip.
- → Can these be baked instead of fried?
Yes, arrange breaded pickles on a baking sheet and bake at high heat for a lighter, less oily option.