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Fried Pickles with Creamy Peppercorn Dip

Fried Pickles with Creamy Peppercorn Dip

Hi everyone! Des from Life’s Ambrosia here again! Today I’ve got a recipe that is perfect for game day. The Fried Pickles are crispy, crunchy and tangy. The creamy peppercorn dip is the perfect accompaniment with it’s creamy spiciness. All and all I’d say this is a game day snack that you just have to have.

If you have never made, or even tried fried pickles before, I’ve got a few tips for you. First up, the pickle themselves. As much as I love the variety of pickles that are found in the refrigerator section, they won’t work well for this recipe. You want the pickles in the condiment aisle. You also want to make sure that you get pickle slices or pickle chips. Whole pickles will be too big for this. As far as flavor goes, you can use your regular dill pickle but for this recipe, I chose to use garlic pickle chips. They add a wonderful garlickly flavor that is great on it’s own and even better with the creamy peppercorn dip.

Fried Pickles with Creamy Peppercorn Dip

Second up, the batter. I have had fried pickles before at some local restaurants. They are usually good but they are either coated in simply flour or in a thick batter. Me? When it comes to fried stuff, I panko breading is where it’s at. It adds just the right amount of crunch and crispiness that you can’t get from other kinds of batter. Now, if you do just panko, you’ll run into a problem with the bread crumbs falling right off the pickles. For this reason, in this recipe, I decided to dredge them in flour first, then dip in an egg/milk wash and then finally in the panko. Doing this gives the panko something to stick to.

Finally, after we’ve got the crispy, perfectly, fried pickle chip, we need something creamy to dip it in. That is where this Creamy Peppercorn Dip comes in. It gets its creaminess from greek yogurt. It gets its spiciness from crushed whole peppercorns. And of course it has a little extra garlic kick from some garlic dijon mustard and garlic powder.

Fried Pickles with Creamy Peppercorn Dip

Basically, these are all kinds of crunchy, game day delicious and you should totally make them pronto.

What Could You Use Instead of Panko Bread Crumbs?

You can substitute regular bread crumbs, although it won’t be the same because of the courser texture of panko.

You can also use cracker crumbs, matzo meal, crushed cornflakes, crushed dry stuffing mix, crushed melba toast, crushed pretzels, crushed tortilla chips, or crushed potato chips.

What Is The Difference Between Greek Yogurt And Regular Yogurt?

Regular yogurt is strained twice and retains more liquid than Greek Yogurt.

Greek yogurt is thicker and creamier because it has been strained 3 times.

Greek yogurt also has a stronger flavor.

Do Pickles Have to Be Refrigerated?

Pickles should be refrigerated after you open the jar.

The salt and vinegar should keep them safe for a while, but they will go bad at room temperature before you finish eating the whole jar.

Fried Pickles with Creamy Peppercorn Dip

Raised in the Kitchen - Carrian Cheney
4 days

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Fried Pickles with Creamy Peppercorn Dip

0 from 0 votes
Prep Time: 10 minutes
Cook Time: 2 minutes
Total Time: 12 minutes
Servings: 20


  • 1/4 cup Greek yogurt
  • 1 tablespoon black peppercorns crushed
  • 1 teaspoon garlic dijon mustard
  • 1/2 teaspoon worcestershire sauce
  • 1/4 teaspoon garlic powder
  • 1/2 cup all purpose flour
  • 1 egg
  • 1/4 cup milk
  • 1 cup panko bread crumbs
  • 15 - 20 pickle chips
  • oil for frying
  • salt


  • Combine yogurt, dijon, worcestershire, peppercorns and garlic powder together in a bowl.
  • Mix well.
  • Cover and refrigerate until ready to use.
  • Next set up an assembly line.
  • Place flour in a resealable plastic bag.
  • Whisk egg and milk together in a bowl.
  • Place panko bread crumbs in another resealable plastic bag.
  • Place pickles in flour, shake to coat.
  • Shake off excess flour and then dip pickles in egg/milk mixture.
  • Place pickles into panko bread crumbs and shake to coat.
  • Heat a large skillet over medium-high heat until hot.
  • Drop a panko bread crumb in the oil and if it sizzles the oil is hot enough.
  • Fry pickles, in batches if necessary, until golden brown and crunchy, about 1 minute per side.
  • Use tongs or a slotted spoon to transfer to a paper towel lined plate.
  • Sprinkle lightly with salt and serve with peppercorn dip.
Nutrition Facts
Fried Pickles with Creamy Peppercorn Dip
Amount Per Serving (1 g)
Calories 33 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Cholesterol 9mg3%
Sodium 136mg6%
Potassium 38mg1%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
Vitamin A 42IU1%
Vitamin C 1mg1%
Calcium 20mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

A bowl with tangy, crunchy and crispy fried pickles with peppercorn dip

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About the authors

carrian feik cheney oh sweet basil

Cade and Carrian have three children and love to spend time together whether it’s vacationing or snuggled up on the couch for a good movie.

And this family especially loves to eat.

They love everything from the keep you fit and healthy to the get out your sweat pants indulgent and everything in between.

But most of all, they love the memories made, shared and treasured and it’s all thanks to a meal shared together with loved ones.

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  • I think for the most part we Southerners like just about anything fried. These look delicious.

    • Reply
    • haha, true!!

      • Reply
  • Fried pickles are GREAT!!!
    I had them for the first time at our county fair and I’ve been hooked every since. There are a couple eateries in my area that sale them but they were not like the ones I had at the fair. Your’s even look the the ones at the fair.
    Ill give the recipe a try.
    Thanks for sharing.

    • Reply

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