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.
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!
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.
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!
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!
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!
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!
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.
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!!!
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!
