Beer Batter Deep Fried Dill Pickles

Beer Batter Deep Fried Dill Pickles

20 Reviews 4 Pics
  • Prep

    15 m
  • Cook

    5 m
  • Ready In

    20 m
Recipe by  Tinita

“This is a recipe I've been using for deep fried pickles for years now.”

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Adjust Servings

Original recipe yields 10 servings



  1. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Whisk together the beer, 1 1/2 cups flour, pepper, garlic powder, chili powder, and seasoned salt in a large bowl. Dip the pickle slices into the beer batter, then coat them in the remaining 1 1/2 cups flour.
  2. Fry the pickles in the preheated oil until golden and crisp, about 5 minutes.

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Reviews (20)

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These are unbelievably good. I fell in love with fried pickles at the AllRecipes Southern Round up in Florida. I never thought that I would be able to make these better than the ones that I had there but this recipe does it. I was a little worried when reading the recipe beccause I always dredged my food in the flour first, then in the beer batter. This recipe calls for just the opposite. So, I compromised, I dredged in the flour then in the batter and then again in the flour. I cannot believe how crispy this batter was. Even after sitting on the table for 30 minutes or so the breading was incredibly crisp. I am going to try using this recipe on fish and shrimp to see if it will remain crisp. This is definitely my go to fried pickle recip from now on. Thank you so much for posting.



Oh yeah, these were FANTASTIC! The batter was wonderfully crisp and delicious! Made as written and feel it's perfect as is. My only criticism is that there was too much batter for the amount of pickles specified. I had more pickles than called for and I still had some batter left. This would be a great batter for lots of different items. Served these w/ 'Quesidilla Jalapeno Spread' from here for dipping...Perfect match! My dad, who doesn't care for pickles (or fried food, lol) stopped by and I convinced him to try one...he ended up eating a few more than one, lol, and said that they had very good flavor and crunch. I will def. be making these again! Thanks for sharing. :)



Made these at my local bar (easier to use their fryer than do at home). They disappeared like smoke. I use a little less flour (1 bottle beer to 1 cup flour) to make a slightly thinner batter, as I like to use sandwhich slices (stackers) as opposed to quarters.

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Amount Per Serving (10 total)

  • Calories
  • 196 cal
  • 10%
  • Fat
  • 4.8 g
  • 7%
  • Carbs
  • 31.1 g
  • 10%
  • Protein
  • 4.2 g
  • 8%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 314 mg
  • 13%

Based on a 2,000 calorie diet



previous recipe:

Deep Fried Corn Meal Sticks (Sorullitos de Maiz) with Dipping Sauce


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Beer Batter Cauliflower