Deep Fried Dill Pickles


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

Prep Time:
10 mins
Cook Time:
10 mins
Total Time:
20 mins
12 servings


  • 2 eggs

  • 1 cup buttermilk

  • 1 tablespoon Worcestershire sauce

  • ½ teaspoon vinegar-based hot pepper sauce

  • ¾ teaspoon cayenne pepper

  • ¼ teaspoon seasoning salt

  • ¼ teaspoon garlic powder

  • 1 cup cornmeal

  • 2 ¼ cups all-purpose flour

  • 1 teaspoon salt

  • ¾ teaspoon ground black pepper

  • 1 (32 ounce) jar dill pickle slices

  • 1 cup vegetable oil for deep frying

  • salt and pepper to taste


  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

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 (per serving)

174 Calories
4g Fat
30g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 174
% Daily Value *
Total Fat 4g 5%
Saturated Fat 1g 4%
Cholesterol 32mg 11%
Sodium 1223mg 53%
Total Carbohydrate 30g 11%
Dietary Fiber 2g 8%
Total Sugars 2g
Protein 6g
Vitamin C 2mg 10%
Calcium 42mg 3%
Iron 2mg 12%
Potassium 200mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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