Crispy and gloriously golden brown, these gluten-free fried pickles are the perfect snack or appetizer. Accompany them with your favorite dip and serve them during your game day parties or any gathering! Totally dairy-free too!
- 1/2 cup gluten-free Panko breadcrumbs
- 1/2 cup dairy-free parmesan cheese, grated
- 1/4 cup gluten-free all-purpose flour
- 1 egg, whisked
- 20 pickle slices
- Vegetable oil, for frying
- Mix Parmesan and Panko: Combine the dairy-free parmesan cheese and gluten-free panko bread crumbs together in a small bowl and mix well.
- Dry Pickle Slices: Lay out the pickle slices out on paper towels and pat them dry of any excess pickle juice.
- Prepare Dipping Station: Lay out your dipping stations for the pickles in this order: gluten-free flour, egg, and Parmesan-panko mixture.
- Dip Pickle in Flour Then Egg: Dip a pickle slice into the flour, coating both sides, then the egg also coating both sides.
- Coat with Parmesan-Panko Mixture: Place in the parmesan-panko mixture and coat with that patting the mixture into the pickle for a thick coating, then place back on your plate or cutting board.
- Repeat: Repeat for the rest of the pickles.
- Heat Up Oil: Heat some vegetable oil in a frying pan on medium heat. Test the oil with a pinch of the parmesan-panko mixture to see when it’s hot.
- Cook Pickles Until Golden Brown: When the oil is ready place the coated pickles in, cooking for about 2-3 minutes total. Be sure to move the pickles around, flipping them over if needed for an even golden brown color all around.
- Remove From Pan: Remove from the frying pan or pot and let any excess oil drain off.
- Serve and Enjoy: Serve with your favorite dip.
Gluten-Free Panko Breadcrumbs: I used plain gluten-free panko bread crumbs to keep this recipe gluten-free. However, if you are not Celiac or gluten-intolerant, feel free to use normal panko instead.
Parmesan Cheese: I used dairy-free Parmesan cheese to keep this recipe dairy-free. However, if you are not lactose-intolerant, feel free to use normal Parmesan cheese instead.
Gluten-Free All-Purpose Flour: This recipe uses gluten-free all-purpose flour for dredging the pickles. If you are not Celiac or gluten-intolerant, feel free to use normal wheat flour instead.
Egg: The egg helps to bind the ingredients together. If you are allergic to eggs, feel free to use acquafaba or an egg-replacer instead.
Pickles: Pickles are the highlight of this recipe, so I wouldn’t substitute them for anything else! I used sliced dill pickles, but you can also use any type of pickles you have on hand.
Oil: I recommend using a neutral vegetable oil for frying, such as sunflower oil, corn oil, peanut oil or olive oil.
Storing: To store any leftovers (which I doubt will be the case), place the gluten-free fried pickles in an airtight container and store in the refrigerator for up to 4 days. Reheat in the oven or air fryer for a few minutes until crispy again before serving.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Snacks
- Method: Stovetop
- Cuisine: American
Keywords: gluten-free fried pickles