Deep Fried Dill Pickles

149 Reviews 13 Pics
  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    20 m
MARBALET
Recipe by  MARBALET

“Delicious dill pickles that are battered then fried. This recipe also works well with other pickled vegetables, like pickled peppers.”

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Ingredients

Adjust Servings

Original recipe yields 12 servings

Directions

  1. In a large bowl, combine 2 eggs, 1/4 cup of the flour, buttermilk, Worcestershire sauce, hot sauce, cayenne pepper, seasoning salt and garlic powder.
  2. In a separate mixing bowl, combine cornmeal, 2 cups flour, salt and 3/4 teaspoon black pepper.
  3. Preheat oil in a deep fryer or pot to 365 degrees F (180 degrees C).
  4. Dip drained pickles into milk mixture and then dredge them in the flour mixture. Deep fry until golden brown. Drain on paper towels. Salt and pepper to taste

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Reviews (149)

Rate This Recipe
CUDDLE
299

CUDDLE

i only gave this three stars, because i do not believe sliced pickles should ever be used (they absorb too much oil), and rolling in flour after dipping in such a thin batter may have tasted ok, but it the finished result just LOOKED unappetizing. but it could very easily have five... here is how i turned a 3 star recipe into a 5 star treat. 1. Use pickle SPEARS instead of slices. they stay crisper. 2. Leave out the cornmeal. 3. instead of saving most of the flour to dredge in, dump ALL ingredients into a bowl and wisk to make a smooth, THICK batter. 4. dip pickle spears into batter, drop into hot oil, fry to golden brown. 5. drain on paper toweling. 6. try dipping in thousand island instead of ranch, YUMMY! for the record, i used regular milk instead of buttermilk, i eyeballed the ingredients instead of measuring them, and i increased the hot pepper sauce a bit to compensate for being out of cayenne pepper. i tested this recipe out so i could decide whether or not to bring it as a side dish to a BBQ later tonight... i'm on my way back to the store now to buy two more jars of pickles!

lemon jar
108

lemon jar

I've been a fan of these wonderful fried pickles since I serve these at a resturant in Murrells Inlet, SC 17 years ago. I love them best dipped in Dill Dip instead of other salad dressings. I also used flour instead of corn meal.

SANDY RICHARDS
92

SANDY RICHARDS

I tried it, I liked it. I tried it again, I loved it. Use a good quality pickle (the first time was using cheap-o pickles) makes all the difference. I love it with a ranch dip and not blue cheese dip(too much)! Thanks so much!

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 174 cal
  • 9%
  • Fat
  • 3.6 g
  • 6%
  • Carbs
  • 30.3 g
  • 10%
  • Protein
  • 5.5 g
  • 11%
  • Cholesterol
  • 36 mg
  • 12%
  • Sodium
  • 1222 mg
  • 49%

Based on a 2,000 calorie diet

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