Deep Fried Pickles

Deep Fried Pickles recipe - The Cooks Pantry


Michael Weldon



  • 2 tbsp ZoOSh Ranch dressing
  • ½ cup plain flour
  • 400g plain flour
  • 360ml beer
  • Sea salt
  • 1 tbsp smoked paprika
  • 1 tbsp cumin powder
  • 300ml Soda water
  • 1 tsp White vinegar
  • 500g Dill Pickles, sliced longways into thirds
  • ½ cup Sliced pickled jalapeno
  • 1 bunch of dill


  • In a large bowl whisk the 400g flour with the beer, pouring whilst stirring. Repeat with soda water until you have a thin batter consistency. Add cumin, paprika, vinegar and a pinch of salt.
  • In a large bowl coat the pickles and jalapeno with the remaining flour, dust off any excess and coat them in the batter mixture.
  • In hot oil, fry the pickles and jalapenos in small batches until golden. Remove from oil and drain on paper towel. Season with salt and deep-fried dill.
  • Serve with ZoOSh Ranch dressing as a dipping sauce on the side.

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