Parmesan Dill Fried Pickle Dippers (Print View)
Golden, crunchy Parmesan dill pickles served with creamy dip—an easy, flavorful appetizer for any gathering.
# Components:
→ For the Dippers
01 - 24 thick-cut dill pickle slices, drained and patted dry
02 - 1 cup all-purpose flour
03 - 2 large eggs
04 - 1 cup panko breadcrumbs
05 - 1/2 cup grated Parmesan cheese
06 - 2 tablespoons chopped fresh dill or 1 tablespoon dried dill
07 - 1/2 teaspoon garlic powder
08 - 1/2 teaspoon onion powder
09 - 1/4 teaspoon black pepper
10 - Vegetable oil, for frying
→ For the Dip
11 - 1/2 cup sour cream
12 - 1/4 cup mayonnaise
13 - 1 tablespoon chopped fresh dill
14 - 1 tablespoon chopped fresh chives
15 - 1 teaspoon lemon juice
16 - 1 teaspoon Dijon mustard
17 - 1/4 teaspoon garlic powder
18 - Salt, to taste
19 - Pepper, to taste
# Preparation Steps:
01 - Combine sour cream, mayonnaise, chopped dill, chives, lemon juice, Dijon mustard, garlic powder, salt, and pepper in a medium bowl. Whisk until smooth, then cover and refrigerate until ready to serve.
02 - Arrange three shallow bowls. Place flour in the first bowl. Whisk the eggs in the second bowl. In the third bowl, combine panko breadcrumbs, grated Parmesan cheese, chopped dill, garlic powder, onion powder, and black pepper.
03 - Dredge each dill pickle slice in flour, ensuring it's fully coated. Next, dip it into the beaten egg, allowing excess to drip off. Finally, press the pickle slice into the breadcrumb mixture, coating all sides thoroughly. Repeat this process for all pickle slices.
04 - In a large, heavy skillet or a deep fryer, heat approximately 1 inch of vegetable oil to 350°F (175°C).
05 - Carefully place the breaded pickles into the hot oil in batches, ensuring not to overcrowd the pan. Fry for about 2 minutes per side, turning once, until they achieve a golden-brown and crispy texture.
06 - Using a slotted spoon, remove the fried pickles from the oil and place them on a plate lined with paper towels to drain excess oil. Serve immediately while warm with the chilled tangy dill dip.
# Expert Advice:
01 -
- Ready in just 35 minutes from start to finish
- Uses simple ingredients you likely have on hand
02 -
- These pickle dippers can be breaded up to 4 hours ahead and refrigerated before frying
- Each serving contains approximately 230 calories with a perfect balance of fat, carbs and protein
03 -
- Always thoroughly dry your pickle slices before breading to ensure coating adhesion and prevent oil splattering
- For extra crunch, double dip the pickles by repeating the egg and breadcrumb steps