Gluten Free Fried Pickles

Name: Gluten Free Fried Pickles
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 jar (16 oz), drained Dill pickle slices, drained; 1 cup Gluten-free cornmeal (fine or medium grind); 0.5 cup Gluten-free all-purpose flour; 0.25 cup Cornstarch; 1 batch (2 eggs + 1/3 cup milk) Egg wash (2 large eggs + 1/3 cup milk); 3 cups Neutral frying oil (canola, sunflower or vegetable); 0.5 cup Plain Greek yogurt; 2 tbsp Fresh dill, finely chopped; 1 tbsp Lemon juice; 2 tsp total Seasoning blend: kosher salt, black pepper and garlic powder

Crisp, golden battered pickles made with a crunchy gluten-free cornmeal coating and served with a bright dill yogurt dip. This snack is tangy, salty and perfectly shareable — ideal for parties or a weekend appetizer.

0.0(0 reviews)

Prep: 15m · Cook: 15m · Total30 mins

DifficultyEasy

Serves4

AuthorJake

Ingredient Spotlight

Gluten-free cornmeal (fine or medium grind)

Cornmeal ground from maize that is certified or processed to avoid gluten cross-contamination; used like ordinary cornmeal in batters and breading. It has a mildly sweet, nutty corn flavor and a gritty to slightly creamy texture depending on grind. Widely used in Southern U.S. and Latin American cuisines but labeled “gluten-free” for people with celiac disease or gluten intolerance. Find it in supermarkets (gluten-free or baking aisle), health-food stores, or online; if gluten isn’t a concern you can substitute regular cornmeal or fine polenta.

Ingredient Spotlight

Gluten-free all-purpose flour

A commercial blend of gluten-free flours and starches (typically rice flour, tapioca or potato starch, and sometimes xanthan gum) designed to mimic wheat flour for baking. It has a neutral taste but behaves differently in structure and browning because it lacks gluten, so many blends include binders to improve texture. It’s a modern specialty product for gluten-free baking, available in grocery stores’ gluten-free sections and online (brands like Bob’s Red Mill or King Arthur). If gluten is not an issue, substitute regular all-purpose flour; if you need gluten-free alternatives, use a 1:1 labeled GF blend rather than single flours alone.

Jake's note

"This recipe swaps a traditional flour batter for a cornmeal-forward gluten-free dredge that stays extra-crispy. It shines at game-day gatherings or as a salty, fun starter when you want something quick and impressive."

Gluten Free Fried Pickles

Fried pickles are one of those snacks that live at the intersection of salty, tangy and deeply satisfying crunch. This gluten-free version leans on a fine cornmeal base bolstered with a bit of gluten-free all-purpose flour and cornstarch so the exterior browns quickly and stays crisp instead of turning gummy from the brine. Pressing the dry mix onto the pickle, then a quick egg wash and another dusting, creates a three-layer structure—cornmeal for texture, flour for body, and cornstarch for instant crunch—that performs especially well with the thin, firm dill slices called for here.

The yogurt-dill dip is intentionally simple: Greek yogurt, lemon and fresh dill add a cool, herbal counterpoint that tames the pickles' vinegar pop without hiding it. Make these for a crowd—the recipe fries fast in batches—and keep a single layer in a warm oven if you need to hold them while you finish. They’re a reliable party starter for gluten-free guests, a smart bar snack upgrade, and a weekend treat when you want something crunchy, shareable and not overly complicated to pull together.

Plan your timing

Enter your target meal time:

6:25 pm–6:31 pm→Prep the pickles

6:31 pm–6:37 pm→Make the dry mix and egg wash

6:37 pm–6:43 pm→Dredge and fry the pickles

6:43 pm–6:49 pm→Whisk the dill yogurt dip

6:49 pm–6:55 pm→Serve immediately

Ingredients

Yield

Instructions

Prep the pickles

Drain the pickle slices in a colander and pat them very dry with paper towels. Excess moisture prevents a crisp coating, so let them sit on a towel while you prepare the dredging station.

For this step

1 jar (16 oz), drainedDill pickle slices, drained

Make the dry mix and egg wash

In a wide shallow bowl whisk together the gluten-free cornmeal, gluten-free flour, cornstarch and the seasoning blend until evenly combined. In a second bowl whisk the egg wash (2 eggs + 1/3 cup milk) until smooth; this will help the cornmeal mixture adhere for a crunchy crust.

For this step

1 cupGluten-free cornmeal (fine or medium grind)
0.5 cupGluten-free all-purpose flour
0.25 cupCornstarch
1 batch (2 eggs + 1/3 cup milk)Egg wash (2 large eggs + 1/3 cup milk)
2 tsp totalSeasoning blend: kosher salt, black pepper and garlic powder

Dredge and fry the pickles

Heat the oil in a heavy skillet or Dutch oven to 350°F (175°C) — you should have about 1½–2 inches of oil. Working in batches, dredge each pickle first in the dry mix, then dip in the egg wash, then back in the dry mix, pressing lightly to adhere. Fry 2–3 minutes per batch until golden and crisp, turning as needed, and transfer to a wire rack or paper towels to drain.

For this step

3 cupsNeutral frying oil (canola, sunflower or vegetable)

Whisk the dill yogurt dip

While the pickles fry, combine the Greek yogurt, chopped fresh dill and lemon juice in a small bowl; taste and adjust with a pinch more seasoning if desired. The yogurt-limon dill dip adds a cool, bright counterpoint to the tangy fried pickles.

For this step

0.5 cupPlain Greek yogurt
2 tbspFresh dill, finely chopped
1 tbspLemon juice

Serve immediately

Serve the fried pickles hot with the dill yogurt dip and an extra lemon wedge if you like. If you need to hold them briefly, keep them in a single layer on a low oven rack (200°F / 95°C) so they stay crisp.

Tips from the kitchen

Dry the pickles thoroughly

Pat each slice very dry and let them rest on paper towels for a few minutes so the coating adheres and oil spatter is minimized.

Layer the coating

Dust–dip–dust (dry mix, egg wash, dry mix again) creates a thicker, more stable crust than a single dredge and prevents sogginess from the brine.

Control oil temperature

Keep the oil around 350°F (175°C); if it drops the coating will absorb more oil and go greasy, and if it’s too hot the exterior will burn before heating through.

Use a wire rack

Drain fried pickles on a wire rack over a sheet pan rather than paper towels to keep air circulating so the crust stays crisp.

Season the dry mix

Fold salt, pepper and garlic powder into the cornmeal blend so every bite of crust is seasoned rather than relying on the dip alone.

Variations & substitutions

Spicy Cornmeal Twist

Add ½–1 tsp cayenne or smoked paprika to the dry mix and mix a little sriracha into the yogurt dip for a peppery kick.

Vegan Swap

Replace the egg wash with aquafaba whisked with a splash of non-dairy milk and use a plant-based yogurt for the dip; the dredge still adheres well when pressed on.

Beer-Battered Option

For a lighter, puffier shell, substitute a cold beer batter (or gluten-free sparkling water) for the egg wash and dry second dredge, keeping the cornmeal as the outer layer.

Air-Fryer Method

Spray the coated pickles lightly with oil and air-fry at 375°F (190°C) for 6–8 minutes, turning halfway; texture is crisp but slightly less rustic than deep frying.

Storage & make-ahead

Fried pickles are best eaten fresh; their crispness degrades quickly. If you must store leftovers, cool them completely, layer between paper towels in an airtight container and refrigerate for up to 24 hours. Reheat in a preheated 400°F (200°C) oven or 350°F (175°C) air fryer for 4–6 minutes to revive the crust—avoid the microwave, which will make them soggy.

What to serve with it

Serve these pickles hot from the pan alongside the dill-yogurt dip and extra lemon wedges for brightness. They pair beautifully with IPA or a citrusy lager, or with a tangy margarita for contrast; for a fuller spread add sweet potato fries, a sharp cheddar board, and a simple cabbage slaw to balance the acidity.

Frequently asked questions

Can I use bread-and-butter pickles instead of dill?

Yes, but bread-and-butter pickles are sweeter and will change the snack’s profile; you may want to reduce any added sugar in accompaniments and lean into a spicier dip to balance sweetness.

Why is cornstarch included in the coating?

Cornstarch gives the crust an extra snap by reducing gluten-heavy chew and promoting a crisper surface when fried, especially important in gluten-free mixes.

Can I make the dip ahead of time?

Absolutely—make the dill yogurt dip up to 24 hours ahead; the flavors meld and the dip will keep well covered in the refrigerator.

How do I prevent the coating from sliding off during frying?

Press the dry mix onto the pickle slices firmly, let the coated slices rest briefly (1–2 minutes) before frying, and avoid crowding the pan so the oil temperature stays consistent.

Is deep frying necessary?

Deep frying produces the most even, golden crust, but air-frying at a high temperature with a light spray of oil yields a respectable alternative with less oil absorption.

About the author

Jake

Hello, I'm Jake. I started this recipe site with the idea that I hated recipe websites that overwhelm you with long stories and ads just to see plain content that's not helpful. My goal is to provide you with quality recipes, simple ideas and a fun cooking experience. There's lots of fun things to cook, and I think as you browse the site you'll find that TopShelf.Recipes is the place for quality recipes on the web.

See all recipes by Jake →

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Ingredients

4 servings

Step 1: Prep the pickles

Dill pickle slices, drained1 jar (16 oz), drained

Step 2: Make the dry mix and egg wash

Gluten-free cornmeal (fine or medium grind)1 cup
Gluten-free all-purpose flour0.5 cup
Cornstarch0.25 cup
Egg wash (2 large eggs + 1/3 cup milk)1 batch (2 eggs + 1/3 cup milk)
Seasoning blend: kosher salt, black pepper and garlic powder2 tsp total

Step 3: Dredge and fry the pickles

Neutral frying oil (canola, sunflower or vegetable)3 cups

Step 4: Whisk the dill yogurt dip

Plain Greek yogurt0.5 cup
Fresh dill, finely chopped2 tbsp
Lemon juice1 tbsp

Nutrition Facts

Per serving: About 6–8 fried pickle slices with 2 tbsp dip (370g)

Calories1705

Total Fat168.5g

Saturated Fat17.4g

Trans Fat44.7g

Polyunsaturated Fat118.2g

Monounsaturated Fat24.1g

Total Carbohydrates45.7g

Dietary Fiber3.9g

Total Sugars1.7g

Protein8.5g

Nutrition values are estimated from USDA ingredient data and may vary based on preparation, brands, and portion sizes. Values are provided for informational purposes only.

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