If you’ve got sourdough discard in the fridge and a jar of dill pickles within reach, this is your sign to make these sourdough discard fried pickles. They’re crispy, tangy, and seriously addictive. The batter gets a light, airy crunch thanks to cornstarch and baking powder, and the sourdough discard adds a subtle tang that makes them stand out from the usual pub-style version.
Whether you’re whipping these up for game day, happy hour, or a snacky snack, they come together fast and disappear even faster.
Make Ahead & Storage Tips
- Prep Ahead: You can mix the batter up to a few hours in advance and store it in the fridge. Just give it a good stir before using.
- Leftovers: Fried pickles are best fresh, but you can store any leftovers in an airtight container in the fridge for up to 2 days.
- To Reheat: Skip the microwave. For best results, reheat them in an air fryer at 375°F for 3–5 minutes or in a 400°F oven for 5–7 minutes to bring back that crunch.
Sourdough Discard Fried Pickles
Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Ingredients
For the batter
- 1/2 cup sourdough discard (unfed is fine)
- 2 tablespoons all-purpose flour
- 2 tablespoons cornstarch potato starch (optional, but recommended)
- 1/4 teaspoon baking powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika (optional)
- Salt and pepper to taste
- 2–4 tablespoons cold seltzer or water (adjust for thickness)
For the pickles
- 20–25 dill pickle chips, drained and patted very dry
- Neutral oil for frying (avocado or vegetable)
- Optional: extra flour or cornstarch for dredging the pickles before battering
Creamy Dill Sauce
- 1/2 cup sour cream
- 1-2 tablespoons chopped fresh dill
- 1 tablespoon chopped chives
- 2–3 teaspoons dill pickle juice (or more to taste)
Instructions
- Use paper towels to pat your pickle chips dry. This step is key to getting that batter to stick and crisp up properly.
- In a bowl, whisk together sourdough discard, flour, cornstarch, baking powder, garlic powder, paprika, salt, and pepper. Slowly add seltzer or water, whisking until the batter is smooth and thick enough to coat a pickle chip without dripping off too fast.
- Pour 1–2 inches of oil into a skillet or saucepan and bring it to 350°F (175°C).
- If using, toss the dry pickle chips in a little flour or cornstarch first. Dip them into the batter, let any excess drip off, and carefully lower into the oil. Fry in batches for 2–3 minutes per side, until golden and crisp.
- Transfer to a paper towel-lined plate or a wire rack. Sprinkle with flaky salt while hot, if desired.
- To make the sauce, mix everything together in a small bowl and chill until ready to serve. You can also add a dash of garlic powder or a pinch of salt if your pickle juice isn’t salty.
