Fried Saltines Recipe

When most of us think of saltines,we picture the two-cracker sleeve beside a bowl of soup or a box lingering in the pantry — we don’t exactly think of party fare. However, during the Great Depression, when food resources were scarce, resourceful cooks in the American South jazzed up these soda crackers with a quick dip in hot oil and transformed them into a crisp, golden, and delicious snack. Not long after, fried saltines became a fixture at oyster houses and seafood shacks from the Gulf Coast to the Lowcountry. Fried saltines deliver rich, toasty notes yet remain neutral enough to be versatile. They balance briny raw oysters, complement chowders, and elevate smoked fish dips. 

Fried saltines are as close to effortless as you can get. It takes about 20 minutes from start to finish to fry an entire sleeve. Once your oil is hot, these crackers puff and blister in just a minute or two, taking on an airy, almost pastrylike crunch. They’re also a smart, low-stakes way to practice deep-frying basics on regulating temperature. Put them on a cheese or charcuterie board with dips like pimento cheese, crab or smoked fish dip, pickled shrimp, marinated olives, chile jam, or if you’re feeling fancy, try them with crème fraîche and caviar. Or, keep it simple and shower them with flaky salt. Whether eaten straight out of hand, piled high on a platter with your favorite meats and cheeses, or paired with dips and spreads, stand back and watch these crisp crackers disappear.

 How many crackers should I fry at once?

Aim for about eight crackers per batch. You want some space between the crackers in the pot so they can properly fry without overcrowding and bringing down the temperature too drastically. 

How far in advance can I fry them for a party?

To maintain their crisp texture, frying them the same day, about two to three hours before you plan to serve them, is best. Make sure to store them after they have completely cooled on a wire rack at room temperature. 

Notes from the Food & Wine Test Kitchen

• To keep the saltines extra crisp, rest them immediately on a wire rack to allow any excess oil to drain off. 
• If you want to dial back the salt, start with unsalted saltines instead of regular saltines. 
• Let the oil return to 375°F between batches. Cool oil makes the crackers absorb extra grease and overheated oil will scorch them. 
• Add 1 to 2 teaspoons of your favorite spice blend along with the flaky salt, or try one of these variations:
• Smoky Saltines: Sprinkle smoked paprika over saltines to add warm, smoky depth.
• Garlic Knot Saltines: Toss warm fried saltines with garlic powder, dried parsley, and finely grated Parmesan for a cheesy bite. 
• Sweet Saltines: Drizzle fried saltines with 1 to 2 tablespoons honey. For a little heat, swap in your favorite hot honey.