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Gluten-Free Fried Pickles (Dairy-Free)


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Felicia Lim
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

Crispy and gloriously golden brown, these gluten-free fried pickles are the perfect snack or appetizer. Accompany them with your favorite dip and serve these gf fried pickles during your game day parties or any gathering! Totally dairy-free too!


Ingredients

Scale

Instructions

  1. Mix Parmesan and Panko: Combine the dairy-free parmesan cheese and gluten-free panko bread crumbs together in a small bowl and mix well.
  2. Dry Pickle Slices: Lay out the pickle slices out on paper towels and pat them dry of any excess pickle juice.
  3. Prepare Dipping Station: Lay out your dipping stations for the pickles in this order: gluten-free flour, egg, and Parmesan-panko mixture.
  4. Dip Pickle in Flour Then Egg: Dip a pickle slice into the flour, coating both sides, then the egg also coating both sides.
  5. 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.
  6. Repeat: Repeat for the rest of the pickles.
  7. 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.
  8. 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.
  9. Remove From Pan: Remove from the frying pan or pot and let any excess oil drain off.
  10. Serve and Enjoy: Serve with your favorite dip.

Notes

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