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Crispy Breaded Frickles (Fried Pickles)
SortedFood cooks up Louisiana-inspired shrimp boil and fried pickles
Samantha Okazaki / TODAY
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4.2 (5 rated)
Cook time:
Prep time:


    • 6 large whole dill pickles
    • 1 cup all-purpose flour
    • 2 eggs
    • ¼ cup of milk
    • 1 cup panko breadcrumbs
    • 2 cups canola oil, to fry
    • 4 tablespoons mayonnaise
    • 2 tablespoons ketchup
    • 2 tablespoons sriracha


Heat the oil in a large pan or in a deep fat fryer to 360ºF. Only half fill the pan and never leave unattended.

Drain the pickles from their vinegar and slice into cross-sections about 1/4 inch thick on a slight diagonal.

Add the flour to a bowl and season generously with salt and pepper.

Beat the eggs into another bowl with the milk.

Scatter the breadcrumbs into a third bowl.

Dust the pickle slices in the seasoned flour, then dunk in the beaten egg before lifting out, allowing to drip-dry excess and then laying into the panko breadcrumbs.

Cover the dill pickles completely with the breadcrumbs so they are stuck, then store on a tray or plate until needed whilst you continue coating the rest.

Fry for 2-3 minutes, turning in the oil occasionally until they are golden brown and crisp.

Whisk together the mayo, ketchup and sriarcha to form a spicy thousand island style sauce and transfer into a dish to serve.

Drain the cooked frickles on kitchen paper, then serve immediately whilst hot and crisp with the dip on the side.

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