Rating: 4.5 stars
215 Ratings
  • 5 star values: 126
  • 4 star values: 60
  • 3 star values: 16
  • 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.

Recipe Summary

cook:
10 mins
total:
20 mins
prep:
10 mins
Servings:
12
Yield:
12 servings
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Ingredients

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

Directions

Instructions Checklist
  • 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.

Nutrition Facts

174 calories; protein 5.5g; carbohydrates 30.3g; fat 3.6g; cholesterol 31.8mg; sodium 1222.5mg. Full Nutrition
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