Hot Fried Pickle Spirals Recipe
Introduction
Hot fried pickle spirals are a crispy, tangy snack that’s perfect for sharing. These golden, crunchy spirals offer a spicy twist on classic fried pickles, paired perfectly with cool ranch dressing.
Ingredients
- 4 whole dill pickles
- Kosher salt
- Freshly ground black pepper
- 1/2 cup all-purpose flour
- 1 large egg, lightly beaten
- 1 cup crushed thick tortilla chips
- Vegetable oil, for frying
- 2 tablespoons hot sauce, such as Cholula
- Ranch dressing, for serving
Instructions
- Step 1: Pat the pickles dry with paper towels. Insert a skewer or chopstick lengthwise through the center of a pickle. Starting at the bottom, hold a knife at a 90-degree angle to the pickle and cut crosswise through it, slowly turning the skewer to create a spiral.
- Step 2: Arrange the flour, beaten egg, and crushed tortilla chips on three separate dinner plates. Mix the hot sauce into the crushed tortilla chips. Lightly coat each pickle spiral in flour, then roll it in the egg, ensuring the egg gets into all crevices. Press the pickle into the tortilla chip mixture to coat fully.
- Step 3: Heat about 1 inch of vegetable oil in a large deep-sided skillet over medium heat until it starts to bubble. Fry the coated pickles in batches, turning occasionally, until golden and crispy, about 2 minutes per pickle. Drain on paper towels.
- Step 4: Drizzle the fried pickles with more hot sauce if desired. Serve warm with ranch dressing for dipping.
Tips & Variations
- Use thick tortilla chips for extra crunch and flavor, or substitute with panko breadcrumbs for a lighter coating.
- Add a pinch of cayenne pepper to the flour for an extra spicy kick.
- Serve with garlic aioli or blue cheese dressing instead of ranch for variety.
- If you don’t have a skewer, carefully spiral the pickles by hand with a sharp knife.
Storage
Store leftover fried pickle spirals in an airtight container in the refrigerator for up to 2 days. Reheat in a toaster oven or conventional oven at 350°F (175°C) for 5–7 minutes to restore crispiness. Avoid microwaving to prevent sogginess.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use any type of pickles for this recipe?
Dill pickles work best because their tangy flavor complements the crispy coating, but you can experiment with bread and butter pickles if you prefer a sweeter taste.
What oil is best for frying these pickle spirals?
Vegetable oil or canola oil is ideal due to their high smoke points and neutral flavors. Avoid olive oil as it has a lower smoke point and a stronger taste.
PrintHot Fried Pickle Spirals Recipe
Crispy and tangy Hot Fried Pickle Spirals offer a fun twist on classic fried pickles. Spiral-cut whole dill pickles are coated in a flavorful hot sauce-seasoned tortilla chip crust and fried until golden and crunchy. Served with cool ranch dipping sauce, this snack is perfect for game day or casual gatherings.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Total Time: 23 minutes
- Yield: 4 servings (1 pickle spiral per serving) 1x
- Category: Appetizer
- Method: Frying
- Cuisine: American
Ingredients
Pickle Spirals
- 4 whole dill pickles
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Breading
- 1/2 cup all-purpose flour
- 1 large egg, lightly beaten
- 1 cup crushed thick tortilla chips
- 2 tablespoons hot sauce, such as Cholula
For Frying and Serving
- Vegetable oil, for frying (about 1 inch deep)
- Ranch dressing, for serving
Instructions
- Prepare Pickle Spirals: Pat the pickles dry thoroughly with paper towels to remove excess moisture. Insert a skewer or chopstick lengthwise through the center of each pickle to provide a stable base for slicing. Holding a sharp knife at a 90-degree angle to the pickle, begin cutting crosswise near the bottom, turning the pickle slowly along the skewer as you slice to create a spiral effect.
- Set Up Breading Stations: Arrange three plates: one with all-purpose flour, one with the lightly beaten egg, and one with crushed tortilla chips mixed with 2 tablespoons of hot sauce to evenly coat. Season flour with kosher salt and freshly ground pepper if desired.
- Coat the Pickles: Working one pickle at a time, lightly dredge the spiral pickle in flour, making sure to coat inside the crevices. Dip into the beaten egg, ensuring the egg gets into all the spiral folds. Press the pickle into the hot sauce-coated crushed tortilla chips, firmly pressing the chips to adhere well and cover evenly.
- Heat Oil and Fry: In a large deep-sided skillet, pour vegetable oil to a depth of about 1 inch. Heat over medium until the oil bubbles gently around a wooden spoon—ideally around 350°F (175°C). Fry the coated pickle spirals in batches, turning occasionally, until golden brown and crispy, approximately 2 minutes per pickle.
- Drain and Serve: Remove fried pickles with tongs and place on a paper towel-lined plate to drain excess oil. Drizzle with additional hot sauce to taste and serve warm alongside ranch dressing for dipping.
Notes
- Make sure to dry pickles thoroughly to ensure the coating adheres properly and oil doesn’t splatter excessively.
- Use a sturdy, sharp knife to achieve clean, even spiral cuts of the pickles.
- Maintain oil temperature around 350°F to get a crispy exterior without excess greasiness.
- Serve immediately for the best crunch and flavor.
- For a milder version, reduce or omit the hot sauce in the coating and drizzle.
Keywords: fried pickles, spiral pickles, appetizer, snack, deep-fried, spicy pickles, game day food
