Make crispy gluten-free fried pickles baked with Parmesan breadcrumbs or fried in a light beer batter. Serve hot with your favorite dipping sauce.
Golden, crunchy, and deliciously tangy, this Crispy Gluten-Free Fried Pickles Recipe (Baked or Fried) brings a favorite restaurant appetizer to your kitchen. Serve these pickle slices hot with a creamy or spicy dipping sauce for a crowd-pleasing snack at game day gatherings, movie nights, and casual parties.
The baked version features a savory coating of gluten-free panko breadcrumbs, freshly grated Parmesan cheese, and Italian seasoning. A light application of cooking spray helps the breaded slices develop a golden crust in the oven, while the dill pickles provide a bright, juicy center.
For classic beer-battered fried pickles, a combination of gluten-free beer, rice flours, and starches creates a crisp coating seasoned with garlic and smoked paprika. Choose the preparation that suits your plans, and start with thoroughly dried pickle slices to help either coating adhere.
Directions
Baked Pickles
Step 1: Prepare the Oven and Pickles
Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
Drain the 2 cups of dill pickle slices thoroughly. Spread them over paper towels and gently pat both sides dry with additional paper towels. Removing surface moisture helps the breading adhere evenly.
Step 2: Set Up the Breading Bowls
Place the tapioca flour in a shallow bowl.
In a second shallow bowl, whisk together the egg and water until well combined.
In a third shallow bowl, stir together the gluten-free panko breadcrumbs, freshly grated Parmesan cheese, and Italian seasoning. Mix thoroughly to distribute the cheese and herbs throughout the breadcrumbs.
Step 3: Coat the Pickle Slices
Coat each pickle slice lightly in tapioca flour, shaking off any excess. Dip it into the egg mixture, then press it into the seasoned breadcrumbs until coated on both sides.
Arrange the breaded pickles in a single layer on the prepared baking sheet, leaving a little space between the slices. Repeat with the remaining pickles.
Step 4: Bake Until Golden and Crispy
Lightly spray the tops of the breaded pickles with cooking spray.
Bake for 15 to 20 minutes, turning halfway through baking, until both sides are golden brown and the coating is crisp.
Step 5: Serve While Hot
Transfer the baked pickles to a serving plate. Serve immediately with ranch dressing, spicy mayonnaise, garlic aioli, or your favorite dipping sauce.
Beer-Battered Fried Pickles
Step 1: Drain and Dry the Pickles
Drain the 16-ounce jar of dill pickle slices thoroughly. Spread the slices over paper towels and gently pat them dry on both sides.
Remove as much surface moisture as possible so the batter can cling to each pickle slice.
Step 2: Combine the Dry Ingredients
In a medium mixing bowl, whisk together the white rice flour, brown rice flour, tapioca starch, potato starch, baking powder, Old Bay seasoning, garlic powder, and smoked paprika.
Mix well so the flours, starches, and seasonings are evenly combined.
Step 3: Prepare the Beer Batter
Slowly whisk the gluten-free beer and milk into the dry ingredients until the batter is smooth.
The batter should resemble pancake batter, coating each pickle slice while allowing the excess to drip off. If necessary, add a small additional amount of gluten-free beer to thin the batter or white rice flour to thicken it.
Step 4: Heat the Frying Oil
Pour 2 to 3 inches of vegetable oil into a Dutch oven, deep fryer, or heavy-bottomed pot, leaving ample room above the oil.
Heat the oil to 375°F. Use a frying thermometer to monitor the temperature during cooking.
Step 5: Batter and Fry the Pickles
Dip the dried pickle slices into the prepared batter, coating them completely. Let the excess batter drip back into the bowl before carefully lowering the slices into the hot oil.
Fry in small batches for 3 to 4 minutes, turning occasionally, until the coating is deep golden brown and crispy. Avoid overcrowding the pot, and allow the oil to return to 375°F between batches.
Step 6: Drain and Serve
Transfer the fried pickles to a wire rack or paper towel-lined plate while you cook the remaining batches.
Serve immediately with ranch dressing, barbecue sauce, spicy aioli, honey mustard, or your favorite dipping sauce.
Notes
Thoroughly drying the pickle slices is essential for both versions. Excess surface moisture can interfere with the coating and make the finished pickles less crisp.
Gluten-free panko breadcrumbs give the baked pickles a light, crunchy texture. Freshly grated Parmesan cheese adds savory flavor and helps the coating brown.
Leave space between the baked pickle slices so heat can circulate around them. Overcrowding the baking sheet can trap moisture and prevent the breading from crisping evenly.
For the fried version, maintain the oil at 375°F and cook in small batches. The 3- to 4-minute frying time applies to each batch. Heating the oil and cooking additional batches may increase the total time.
For an optional flavor variation, add a little onion powder, cayenne pepper, black pepper, or smoked paprika to the breadcrumb mixture or beer batter.
Both versions are best enjoyed immediately after cooking. Leftovers can be reheated in a 400°F oven until heated through and crisp again.
Use gluten-free panko for the baked version and gluten-free beer for the fried version. Check packaged seasonings, cooking spray, and dipping sauces to ensure they meet your gluten-free needs.
Must be 21 years of age or older to purchase or consume alcoholic beverages. Please drink responsibly.
