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

Fried Pickles with Creamy Peppercorn Dip

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Servings: 20
Prep Time: 10 minutes
Cook Time: 2 minutes
Total Time: 12 minutes


  • 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.


Serving: 1gCalories: 33kcalCarbohydrates: 5gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 9mgSodium: 131mgPotassium: 43mgFiber: 1gSugar: 1gVitamin A: 42IUVitamin C: 1mgCalcium: 23mgIron: 1mg
Author: Sweet Basil
Course: 200+ Easy Appetizers Recipes

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