Okay I’ve done it again. Even though last time I made deep fried pickles I promised I wouldn’t make them again for another 10 years, I did it. It’s been at least a year though so that’s okay, right?
The original recipe I posted were for pickle ‘chips’ rather than spears. I had tried making spears but the coating kept falling off in the fryer. But then I decided to try to figure out a way to make some coating that didn’t fall off. And I did it.
These are true-to-form deep fried pickles that you’d find in a pub on the appetizer menu. Except these are totally gluten-free and vegan. (Though still what I’d consider gluten-free vegan junk food. Not endorsing this as a healthy option by any means. Hehe.)
I tested this out with a couple different flours and flour blends. My advice is to use just a plain brown rice flour in this recipe. I have used millet flour just fine as well. I’d avoid pre-mixed gluten-free flour blends that have an indeterminate amount of light starch (cornstarch, tapioca starch, etc.) or xanthan/guar gum added to it as they tend to have a gummy effect in this recipe and require a lot more liquid. This recipe was written and tested using brown rice or millet flour.
The key to making these pickle spears is a three-step breading process. First, the excess moisture from the pickle spear is absorbed by a light dusting of gluten-free flour. Then the spear is dipped into the gluten-free batter. Lastly it’s dredged lightly in the seasoned bread crumbs and placed ever-so-gently into the deep fryer to get nice and crispy.
It can be a bit of a messy project but it’s a fun one too.
Make sure you eat your pickles as fresh out of the fryer as you can without burning your mouth (after letting any excess oil drain off onto paper towel). They’re not as spectacular once they’ve cooled down to room temperature. Levi still ate them but I wasn’t as crazy about them cooled off as I was when they were nice and hot still. You can eat these plain or serve them with the vegan buttermilk ranch dip that I shared in the first fried pickle post here.
- 3 large (and I mean large) dill pickles, cut lengthwise into 4 spears each
- ¾ cup gluten-free flour, divided
- ½ cup water (plus more for thinning as needed)
- ½ cup gluten-free vegan bread crumbs
- ⅛ teaspoon garlic powder
- Oil for frying
- Preheat oil in deep-fryer to about 375°F, according to manufacturer’s instructions.
- Arrange three shallow dishes with edges in a row. Place ¼ cup of the brown rice flour in the first dish. Whisk the remaining ½ cup of brown rice flour with water in the second dish. Add more water by the tablespoon as needed to thin to a pancake-batter consistency. Mix gluten-free bread crumbs and garlic powder in the third dish.
- Roll the pickle spears in the brown rice flour until they’re just lightly coated. Dust off any excess.
- Dip in the batter. Don’t let too much drip off as it may come off in big dollops.
- Roll gently in seasoned bread crumbs to cover the batter completely.
- Place gently in the hot oil. Fry until just lightly browned – about 5-10 minutes depending on your deep fryer.
- Remove and let drain on to a paper towel lined plate to soak up any excess oil.
- Serve hot.