Tempura Dill Pickles

This recipe blends an Asian-inspired batter--tempura--with fried dill pickles, a classic fish fry side in the Lower South.

  • Yield: Makes 6 servings


  • 1 none (24-ounce) jar sliced kosher dill pickles
  • none Vegetable oil
  • 1 cup all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon ground red pepper
  • 1/4 teaspoon salt
  • 1 cup club soda, chilled


Drain pickles, reserving 2 tablespoons pickle juice. Press pickles between layers of paper towels. Set aside.

Pour oil to a depth of 3 inches into a Dutch oven; heat to 370°.

Combine flour and next 3 ingredients in a medium bowl. Stir in club soda and reserved 2 tablespoons pickle juice, stirring just until combined. (Batter will be lumpy.)

Dip pickles into batter, letting excess drip off.

Fry pickles, in batches, 2 1/2 minutes or until golden brown. Drain on wire racks over paper towels, and serve immediately.


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Tempura Dill Pickles Recipe