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  • Writer's pictureCheryl Ferguson

Fried Dill Pickles

These delicious appies come to us from Doug McNish's "The Classics Veganized" and are a delicious snack for Super Bowl game day...or any day!


1 cup of beer

1 cup All-purpose flour

2 Tbsp fresh dill

1 Tbsp nutritional yeast

1 1/4 tsp sea salt

1/4 tsp sugar

1/4 tsp chili powder

1/4 tsp plus 1 Tbsp paprika

4 cups panko breadcrumbs

1 tsp garlic powder

1/2 tsp dried thyme

8 large whole dill pickles

Vegetable oil for frying


In a bowl, combine the beer, flour, dill, nutritional yeast, 1/4 tsp salt, sugar, chili powder, and 1/4 tsp paprika.

Whisk until combined.

In another bowl, combine panko breadcrumbs, 1 tsp salt, 1 Tbsp paprika, garlic powder and thyme.

Mix to combine.

Cut the pickles into quarters, lengthwise. (I needed to dry them off to prepare them for the next step).

Dunk the pickles into the beer batter, and then coat in the panko crust. Be sure the pickle is completely covered, both at the beer batter stage, and at the panko stage.

Place the pickles on a cookie sheet lined with parchment and PUT IN THE FREEZER for 20 minutes (this is really important for them to stay in tact!!).

Heat up some oil in a frying pan and fry the pickles, turning every couple of minutes to brown each side.

Serve with vegan ranch or any other desired sauce (or none!).

Simplicity rating: ⭐ ⭐ ⭐ ⭐ Pretty easy to assemble, but the freezing step is a little high-maintenance (though necessary - trust me).

Vegan rating: ⭐ ⭐ ⭐ ⭐ ⭐ YUM.

Kid rating: ⭐ ⭐ ⭐ ⭐ ⭐ "Better than the ones at the restaurant, Mom."

Carnivore rating: ⭐ ⭐ ⭐ ⭐ ⭐

There you have it! Another appetizer winner....for Super Bowl or any other occasion!

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