Desserts
This deep fried pickles with cream cheese recipe transforms a classic bar snack into a sophisticated appetizer that delivers crispy, golden bites paired with velvety cream cheese dip.
The secret lies in a light cornstarch batter that creates an irresistible crunch while maintaining tender pickle cores, then balanced with a creamy, tangy cheese sauce that elevates every bite.
I perfected this technique after years of perfecting the frying temperature—too hot and they burn, too cool and they turn greasy.
What sets this dish apart is the foolproof frying method that ensures consistent results every time, along with a cream cheese dip that's rich yet light enough to complement the pickles' tangy crunch.
The batter requires just five ingredients and takes less than 15 minutes to prepare, while the frying process itself is quick—about 2-3 minutes per batch. The cream cheese mixture comes together in minutes with just a handful of pantry staples, creating a dip that's smooth, spreadable, and perfect for scooping.
By the time you're done, you'll have crispy, golden pickles that shatter with each bite and a creamy cheese sauce that's cool and velvety, cutting through the pickles' tang. The combination creates a perfect balance of textures—crunchy, crispy, and creamy—that makes this dish impossible to resist.
Serve immediately for maximum crispiness, or prepare the components ahead and fry just before serving to maintain that restaurant-quality crunch.
This appetizer works beautifully as a game-day snack, party starter, or even a unique side dish for burgers and sandwiches. The cream cheese dip can be adjusted to suit your preferences—add a touch of garlic powder for extra flavor, or mix in chopped chives for freshness.
Once you try this version, you'll never go back to store-bought fried pickles again. Let's get started!
Ingredients for deep fried pickles with cream cheese
Five ingredients for the batter, seven for the dip—simple but game-changing for crispy pickles and creamy magic.
| Ingredient | Amount | Notes |
|---|---|---|
| Dill Pickle Spears 🥒 | 12 whole | Medium size, stems trimmed |
| All-Purpose Flour 🌾 | ½ cup | For light coating |
| Cornstarch 🌽 | ½ cup | Essential for crispiness |
| Large Eggs 🥚 | 1 whole | Room temperature for even coating |
| Vegetable Oil 🫒 | 2 cups | High smoke point preferred |
| Cream Cheese 🧀 | 8 oz | Full-fat, room temperature |
| Sour Cream 🥛 | ¼ cup | For tangy balance |
| Mayonnaise 🥫 | ¼ cup | For creaminess |
| Dijon Mustard 🍯 | 1 tbsp | For depth of flavor |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Salt 🧂 | ½ tsp | To taste |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground |
| Garlic Powder 🧄 | ½ tsp | Optional for extra flavor |
The pickles are your star, so grab firm, crunchy dill spears—the kind with vibrant green stems. Heinz or Vlasic are reliable, but check the jar for freshness (no slimy or mushy pickles!). For the batter, cornstarch is non-negotiable—it’s what gives those pickles that perfect shatter. Bob’s Red Mill cornstarch is my go-to, but any brand works. The oil? Use vegetable or canola oil—peanut oil adds flavor but isn’t always necessary. Keep the oil at 350°F for that golden crunch, and trust me, a candy thermometer is worth the $10 investment.
No cornstarch? All-purpose flour plus a pinch of baking powder works in a pinch, but the texture won’t be quite as crispy. Swap sour cream for Greek yogurt if you’re watching calories—just know it’ll be slightly tangier. The cream cheese? Philadelphia or similar full-fat brands melt the best. No Dijon? Yellow mustard in a pinch, but you’ll miss that sharp kick. The dip can be made ahead (it actually tastes better after chilling), but the pickles? Fry them fresh—they lose crispiness fast. Pro tip: Keep a bowl of ice water nearby to plunge fried pickles in immediately—they’ll stay crispier longer.
The batter stays good for up to 2 days in the fridge, but the pickles? Fry them the same day. The dip keeps for 3-4 days in an airtight container, and it freezes beautifully if you’re prepping for a party. Just thaw it overnight in the fridge before serving. For leftovers, store fried pickles in the fridge for 1 day max—they’re best served immediately. And if you’re frying for a crowd, double the oil and work in batches. Trust me, no one will blame you for making extra.
Why You'll Love This Recipe
- 20-Minute Magic: I swear, the prep is that simple—just flour, cornstarch, and eggs. No fancy techniques, no stress. You’re basically dredging pickles in a bowl while your oil heats up.
- Crispy-Creamy Bliss: That first golden bite—crunchy outside, tangy inside—paired with cool, herby cream cheese? It’s like a party in your mouth. The cornstarch makes all the difference.
- Game for Any Gathering: Serve it as an appetizer with wings, a side for burgers, or even a snack for movie night. Honestly, I’ve had it at tailgates, game days, and lazy Sundays—and it never disappoints.
- Budget-Friendly Crunch: Pickles and eggs are cheap staples, and a little oil goes a long way. Plus, leftovers? They’re still amazing reheated (yes, even on toast the next day).
Step-by-step instructions for crispy fried pickles with creamy dip
Here's how to make restaurant-style fried pickles with a rich, creamy dip that's perfect for sharing.
Prepare the Pickle Breading
In a medium bowl, whisk together the 0.5 cup all-purpose flour and 0.5 cup cornstarch until completely combined. This blend creates the perfect crispy coating - the flour adds structure while the cornstarch ensures that golden crunch. I like to use a fork for this to avoid creating lumps that could make the coating uneven.
Make a small well in the center and crack the 1 whole large egg directly into it. Using a whisk, gradually incorporate the egg into the flour mixture until you have a smooth, thick paste. The batter should hold its shape when dropped from a spoon but still be pourable enough to coat the pickles evenly. If it's too thick, add 1 teaspoon of water at a time until you reach the right consistency.
Coat and Fry the Pickles
Heat 2 cups vegetable oil in a deep skillet or Dutch oven to 350°F. Use a thermometer to monitor the temperature - this is crucial for getting that perfect crispy texture. While the oil heats, pat the 12 whole dill pickle spears completely dry with paper towels. Any moisture left on the pickles will cause the coating to stick instead of crisp up.
Working in batches to avoid overcrowding, dip each pickle spear into the egg mixture, allowing any excess to drip off. Then roll it in the flour mixture, pressing gently to ensure full coverage. Place the coated pickles on a wire rack set over a baking sheet to keep them from sticking. Fry for 2-3 minutes per side until they turn a deep golden brown color - you'll see little bubbles forming and the coating should be crispy to the touch.
Make the Creamy Dip
While the pickles fry, soften the 8 oz cream cheese by cutting it into small cubes and letting it sit at room temperature for about 15 minutes. In a mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy. Then add the 0.25 cup sour cream, 0.25 cup mayonnaise, 1 tbsp Dijon mustard, 1 tbsp lemon juice, 0.5 tsp salt, 0.25 tsp black pepper, and 0.5 tsp garlic powder. Mix on medium speed until fully combined and smooth.
The dip should have a thick, spreadable consistency similar to ranch dressing but with a tangy kick from the lemon juice and mustard. Taste and adjust seasoning if needed - you might want a bit more salt or lemon juice depending on your preference. Transfer the dip to a serving bowl and cover it with plastic wrap, pressing it directly on the surface to prevent a skin from forming.
Serve Immediately
Transfer the fried pickles to a paper towel-lined plate to drain any excess oil. The pickles will be at their crispiest when served immediately, so have everything ready before you start frying. Arrange them on a platter or in a basket with the creamy dip in the center for dipping. I like to add a few extra dill sprigs for garnish - it adds a nice pop of color and reminds everyone of the classic pickle flavor.
Serve with toothpicks for easy handling and enjoy while the pickles are still crispy and the dip is at its perfect creamy consistency. These make an excellent appetizer for game day or a fun snack for parties. The combination of the tangy, crispy pickles with the rich, cool dip creates a perfect balance of flavors and textures that everyone will love.
Pro Tips For Making Deep Fried Pickles With Cream Cheese
- Drain. Pat. Repeat.: The pickles need to be bone-dry—no wet spots, no lingering brine—before hitting the flour mix. I used to skip this, and the batter would slide right off. Grab paper towels and really work those spears; even a damp spot ruins the crust. (Yes, even if you’re impatient like me.)
- Use a 1:1 flour ratio.: Mix equal parts all-purpose flour and cornstarch—no measuring cups, just eyeball it. The cornstarch gives that light, crispy texture, but too much makes it gummy. After burning through three batches with lumpy batter, I learned: less is more. Just stir until combined, no overmixing.
- Fry in batches of 3.: Crowding the oil lowers the temperature, and soggy pickles follow. Three spears at a time is the sweet spot—enough to fill the fryer without drowning it. Use a slotted spoon to transfer them to a rack, not paper towels (they’ll steam). Your future self will thank you.
- Keep cream cheese cold.: Warm cream cheese spreads like butter and turns greasy. Scoop it straight from the fridge, let it sit for exactly 10 minutes to soften, then mix with a fork until just combined. No need to heat it—just enough to pipe smoothly. (I learned this after a disastrous, runny dip incident.)
Wine and beer pairings for this deep fried pickles with cream cheese
Brew Pairing Perfection
A crisp, American-style lager like Bud Light or Coors Banquet is my go-to choice for fried pickles. The clean, light profile cuts through the richness of the cream cheese dip while complementing the tangy crunch of the pickles.
The carbonation helps refresh your palate between bites, making it ideal for game day gatherings. 🍺
Wine Contrast Magic
For a more sophisticated touch, try a dry Riesling with notes of citrus and mineral. The wine’s acidity mirrors the lemon juice in the dip, while its slight sweetness balances the pickles’ tang.
A chilled bottle of Kendall-Jackson Vintner’s Reserve (around $12) delivers this balance perfectly without overpowering the dish.
Spiced Beer Boost
If you prefer something bolder, a wheat beer with a hint of spice—like Blue Moon or Hoegaarden—adds a floral note that pairs beautifully with the garlic powder in the dip. The effervescence also enhances the crispy texture of the fried pickles, creating a refreshing contrast.
Craft IPA Caution
While a hazy IPA might seem like a fun match, its hop bitterness can clash with the creamy dip. If you’re set on an IPA, opt for a light, citrus-forward option like New Belgium Fat Tire (just 1-2 oz per glass) to avoid overwhelming the dish’s delicate balance.
Non-Alcoholic Options
For a mocktail twist, mix sparkling apple cider with a splash of ginger beer and a lime wedge. The effervescence and tartness mimic the beer pairings while keeping the experience refreshing. Serve chilled in a coupe glass for an elegant touch.
Nutrition facts
Frequently asked questions
Can I use breadcrumbs instead of flour and cornstarch?
The batter in this recipe is designed to create that signature crispy-yet-light coating. While breadcrumbs can work, they'll make the pickles heavier and less crunchy. If you're set on using them, try a 50/50 mix of panko and cornstarch for better texture. The cornstarch is key for that shatter-like crunch!
How do I keep the fried pickles crispy?
Frying at the exact 350°F is critical, but the real secret is working fast. Fry in small batches and keep them warm in a 200°F oven while finishing the rest. For serving, place them on a wire rack over a baking sheet to prevent sogginess. Never stack them—they'll lose crispiness immediately!
Can I make the cream cheese dip ahead of time?
The dip actually tastes better after chilling for 1-2 hours as the flavors meld. Store it in an airtight container with plastic wrap pressed directly on the surface to prevent a skin from forming. When ready to serve, give it a quick stir and let it sit at room temperature for 10 minutes before serving.
What's the best way to reheat leftover fried pickles?
Unfortunately, fried pickles don't reheat well—they'll lose their crispiness. If you must, try the oven method: place them on a baking sheet at 400°F for 3-5 minutes until warmed through. For best results, always fry fresh batches and serve immediately. The crunch is worth the effort!
Can I use different types of pickles?
Dill pickles work best for this recipe due to their firm texture, but you could experiment with bread-and-butter or kosher dills. Avoid soft or overly brined pickles—they won't hold up well in the batter. For a fun twist, try jalapeño pickles for some heat, but reduce the garlic powder in the dip to balance the flavors.