210 Ratings
  • 5 star values: 124
  • 4 star values: 58
  • 3 star values: 15
  • 2 star values: 8
  • 1 star values: 5

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

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • In a separate mixing bowl, combine cornmeal, 2 cups flour, salt and 3/4 teaspoon black pepper.

  • Preheat oil in a deep fryer or pot to 365 degrees F (180 degrees C).

  • 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

Editor's Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

174 calories; 3.6 g total fat; 32 mg cholesterol; 1222 mg sodium. 30.3 g carbohydrates; 5.5 g protein; Full Nutrition


Reviews (165)

Read All Reviews

Most helpful positive review

Rating: 5 stars
08/07/2004
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.
(125)

Most helpful critical review

Rating: 1 stars
12/07/2003
Sorry no one in my family cared for this recipe. The pickles turned a little soggy and the dill pickle flavoring is really overwhelming. I would not add salt afterwards as there is plenty in the pickle already.
(31)
210 Ratings
  • 5 star values: 124
  • 4 star values: 58
  • 3 star values: 15
  • 2 star values: 8
  • 1 star values: 5
Rating: 3 stars
10/10/2005
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!
(350)
Rating: 5 stars
08/07/2004
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.
(125)
Rating: 5 stars
06/02/2003
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!
(107)
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Rating: 5 stars
01/25/2004
I have a recipe that I used for years but I decided to try this one. I'm glad I did. Although I omit the the spicy ingredients to make it more kid friendly. I use white vinegar in place of the hot sauce! I've even added a little bit more worchestershire sauce and I think that it makes it just a little bit better! Thanks for the great recipe!
(44)
Rating: 5 stars
01/09/2006
YUMMMMM! I had these at a restaurant and loved them. When I made them they were just as good. I used the whole chill dills you find in the deli case and cut them into circles. These pickles will stay crisp and not go limp. I'm taking them to my next family get together!
(41)
Rating: 5 stars
02/02/2008
Very tasty. I double battered as suggested batter-flour-batter-flour then placed on parchment paper and oven-fried at about 375 for 12 minutes on each side spraying each side with Pam. Very crispy easy cleanup and minimal guilt!
(36)
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Rating: 1 stars
12/07/2003
Sorry no one in my family cared for this recipe. The pickles turned a little soggy and the dill pickle flavoring is really overwhelming. I would not add salt afterwards as there is plenty in the pickle already.
(31)
Rating: 5 stars
03/10/2003
Went to a restaraunt a week ago and had these for the first time. Tried this recipe at home and thought it was great. I did double dip the recipe to get the batter thicker maybe because I used homemade pickles. TRY THEM YOU WILL BE HOOKED!!!
(30)
Rating: 5 stars
02/04/2011
I love these! I am actually blown away that I read a review that said and I quote " the dill pickle taste was over whelming" what did you think they would taste like? They are deep fried DILL PICKLES maybe you should make sure you like the thing your making first!
(27)