Easy Gluten-Free Fried Pickles
These crispy gluten-free fried pickles are the perfect addition to your game day party food! Juicy dill pickles coated in seasoned gluten-free breadcrumbs then baked in the oven or air fryer for easy prep. A dill-icious and impressive, restaurant-quality appetizer!
Servings: 12 pickles
- 12 dill pickle spears
- ¼ cup any gluten-free flour rice flour or tapioca starch recommended
- 1 egg
- ⅓ cup milk use dairy-free if preferred
- 2 tablespoon pickle juice
- 2 teaspoon dried dill
- 2 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup gluten-free breadcrumbs
- 2 tablespoon avocado oil or cooking spray enough to drizzle on the pickles before baking
- 1 cup ranch dressing
- parsley or fresh dill to garnish
Place the dill pickle spears on paper towels to absorb excess moisture. While they sit, set up the breading station. Place the gluten-free flour in one bowl, the egg, milk, pickle juice, and half of the spices whisked together in a second bowl, and the breadcrumbs with the other half of the spices in a third bowl. Prepare a large plate or baking sheet with parchment paper.
Pat the pickles dry before beginning. One at a time, take a pickle spear and completely coat it in the gluten-free flour. Then dip the floured pickle in the egg mixture, flipping to coat all sides. Let the excess liquid drip off and place the pickle in the breadcrumb bowl. Sprinkle with breadcrumbs and gently pat on all sides so the pickle is fully breaded. If you want extra crispy pickles, dip the breaded pickle back in the egg mixture, then in the breadcrumbs again. Place on the baking sheet and repeat with the rest of the pickle spears.To avoid sticky breadcrumbs, try using the “wet hand, dry hand” technique, where one hand is reserved for dipping the pickle in the flour and breadcrumbs, and the other coats it in the egg.
Once all pickles are breaded, place the baking sheet in the freezer for at least 30 minutes for the breading to solidify. Feel free to make the pickles ahead and keep them in the freezer for when you're ready to bake. If so, freeze the pickles solid on the baking sheet, about 2 hours, then transfer to a closed container to keep in the freezer for up to 3 months.
Oven Instructions: Preheat the oven to 425ºF. Arrange the pickles on a wire rack on top of a baking sheet. Drizzle with avocado oil or cooking spray. Bake for 15-20 minutes until crisp. They may need a few extra minutes if completely frozen.Air Fryer Instructions: Preheat the air fryer to 375ºF. Spray the basket with avocado oil or cooking spray. Place the pickles in the basket with 1-2cm of space between them. You may have to do multiple batches. Spray the tops of the pickles with oil. Air fry for 13-15 minutes until crispy. They may need a few extra minutes if completely frozen.
Remove to a platter and serve immediately with ranch dressing and a garnish of parsley or fresh dill. Enjoy!
Nutrition facts are an estimation.
- Flour: Use any gluten-free flour you have—all purpose, rice flour, tapioca starch, anything will do.
- Milk: Regular, almond milk, cashew milk, any one will do. You may want to avoid strong-flavoured milks like coconut.
- Egg: The egg is quite essential in binding the breadcrumbs to the pickles. However, if you are vegan, it could be possible to omit the egg and substitute a higher volume of milk. Note that the breadcrumbs may slide off easier, but it will still be delicious!
- Make Ahead: Flash freeze the breaded pickles on the baking sheet until solid, about 2 hours. Then transfer to an airtight container and freeze for up to 3 months. Bake according to instructions, plus a few minutes.
- Storage: Cooked pickles can be stored in the fridge for up to 2 days. Reheat in the air fryer at 375ºF or the oven at 425ºF for a few minutes until crispy again. Note that the breading may become soggy and flake off more easily. They will still be delicious! Freezing after cooking is not recommended because pickles will become soggy.
Calories: 161kcal | Carbohydrates: 11g | Protein: 2g | Fat: 12g | Saturated Fat: 1.9g | Polyunsaturated Fat: 5.6g | Monounsaturated Fat: 3.6g | Trans Fat: 0.04g | Cholesterol: 19.6mg | Sodium: 587mg | Potassium: 75mg | Fiber: 0.7g | Sugar: 2g | Vitamin A: 26IU | Vitamin C: 0.98mg | Calcium: 37mg | Iron: 0.25mg