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Golden, crunchy fried dill pickle slices coated with a tangy sourdough discard batter, perfect as a snack or appetizer with various dipping sauces.

  • Total Time: 25 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 jar dill pickle slices, drained
  • 1 cup sourdough starter discard
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • ½ teaspoon salt
  • 1 cup all-purpose flour
  • ½ cup cold sparkling water
  • Vegetable oil for frying

Instructions

  1. Drain the jar of dill pickle slices and pat slices dry with paper towels.
  2. In a large bowl, whisk together sourdough starter discard, garlic powder, paprika, onion powder, and salt.
  3. Let the batter rest for 5–10 minutes to allow flavors to blend.
  4. Add all-purpose flour, then slowly pour in cold sparkling water, stirring until smooth and light.
  5. Heat vegetable oil in a frying pan over medium-high heat to 350°F (175°C).
  6. Test oil temperature with a small spoonful of batter or one pickle slice and adjust heat as needed.
  7. Dip each pickle slice into the batter to coat fully, shaking off excess.
  8. Fry battered pickles in small batches until golden and crisp, about 2–3 minutes per side.
  9. Remove pickles with a slotted spoon and drain on paper towels or a wire rack.
  10. Sprinkle pickles lightly with salt while hot and let rest for a few minutes.
  11. Serve warm with dipping sauces such as ranch, spicy mayo, or honey mustard.

Notes

Dry pickles well before battering to avoid thinning the batter and oil splatter., Batter consistency should coat pickles like a soft blanket—not dripping or too thick; adjust with extra sparkling water or flour as needed., Cold batter hitting hot oil helps build a crisp crust., Fry in small batches to keep oil temperature steady for even cooking., Use neutral, high smoke point oils like canola or peanut oil for frying., Drain fried pickles on wire rack to maintain crispness., Salt immediately after frying for best flavor adherence., For extra crunch, coat battered pickles with panko or cornmeal, or double dip with flour before battering., Gluten-free option: substitute all-purpose flour with gluten-free flour blend and ensure sourdough discard is gluten-free., Alternative cooking methods: air fry at 375°F for 3–5 minutes or bake at 425°F for 15–18 minutes, flipping halfway through.

  • Author: Ashley
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Appetizer
  • Cuisine: American

Nutrition

  • Serving Size: Approximately ¼ jar pickles per serving
  • Calories: 210 kcal
  • Fat: 14 g
  • Carbohydrates: 18 g
  • Protein: 3 g