Fried pickles can be delicious if prepared with the right oil. Essential factors include the viscosity of the oil and its smoke point. Chef David Jutras and Erin Colombi, Sr. VP at Fat Patty's, suggest using oils with high smoke points, such as peanut oil and canola oil, which help achieve crispy results without overpowering the dish's flavor. In contrast, oils like grapeseed and sesame are less suitable due to their lower smoke points. Prioritizing oil selection ensures the tanginess of pickles is preserved during frying.
"You'll want to use an oil with a high smoke point and neutral flavor," they advised. Smoke point is the temperature at which the oil begins to burn, which unfavorably changes the taste of any food you're attempting to fry.
"Peanut oil is excellent for frying," Colombi and Jutras pointed out, citing its 450 degrees Fahrenheit smoke point. They also recommend it because it has a neutral flavor, which won't overpower the taste of the pickles.
The best oils for fried pickles have a mild flavor and can withstand high temperatures. Knowing these temperature ceilings for all individual oils can get quite complicated.
Meanwhile, the worst options are Grapeseed oil, sesame oil, and sunflower oil.
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