Growing up, my dad kept a gallon jar of whole pickles, pickle spears and pickle slices in the fridge at all times. We snacked on ’em nonstop! With decades of pickle-loving under my belt, I think I know a thing or two about these briny bites. When Burger King dropped its Pickle Fries earlier this year, I was first in line.

Now, Shake Shack has officially announced its own fried pickles, and I’m here to give you all the juicy details.

Restaurants often attempt fried pickles, but often, they’re not well-executed (in my humble opinion). Sometimes they don’t have enough batter and end up as hot, soggy pickle slices wading in grease. Sometimes they’re so over-battered that the core essence is lost altogether.

I’m wildly excited to inform you that Shake Shack hit fried pickles right on the money—my only complaint is that there aren’t more in every order.

My first impression was pure joy. I could see the green rind of the eight pickles peeking through the edges of the golden brown batter. There was a tiny bit of grease coating the bottom of the cardboard clamshell, but that only informed me they were fresh out of the fryer. That’s a win for me.

I picked up my first pickle and admired the consistency. I took a bite and nearly wept at the crunch of the batter. When a food claims to be battered and fried, I expect it to be battered and fried! There was even a small, unexpected kick of spice in that crunchy coating.