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Fried Dill Pickle Coins Recipe

Fried Dill Pickle Coins Recipe photo by Taste of Home

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If you've never tried fried pickles, step up to the plate and try these puffy golden bites. They're a delicious accompaniment to a burger or a sandwich. For a fun and different appetizer, serve fried pickle slices with ranch dressing for a dip. -Cheryl Maczko Arthurdale, West Virginia

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Fried Dill Pickle Coins Recipe

Prep/Total Time: 25 min.

Yield: 8 Servings

15 10 25

Ingredients

2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 eggs
1 cup milk
3 cups thin dill pickle slices, drained
Oil for deep-fat frying
Hidden Valley® Ranch, optional

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Directions

In a shallow bowl, combine the flour, salt and pepper. In another bowl, beat eggs and milk. Blot pickles with paper towels to remove moisture. Coat pickles with flour mixture, then dip in egg mixture; coat again with flour mixture.
In an electric skillet or deep-fat fryer, heat oil to 375°. Fry pickles, about 10 at a time, for 3 minutes or until golden brown, turning once. Drain on paper towels. Serve warm with ranch dressing if desired. Yield: 8 servings.

Originally published as Fried Dill Pickle Coins in Taste of Home August/September 2004, p34

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Reviews for Fried Dill Pickle Coins

Fried Dill Pickle Coins

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Reviewed on Sep. 02, 2012 by bakerjoy

I halved this recipe and used enough oil in a dutch oven for the pickle slices to be immersed. Also, I read some reviews about the pickles turning out soggy. I drained them, put them in a kitchen towel and squeezed the excess juice out of them and laid them out on a plate to dry for several minutes before coating them and frying. They turned out really crispy! I would definitely make them again!!

Reviewed on Jan. 01, 2012 by Brenda2772

We loved these as coins (although it was time consuming). When tried as spears the breading didn't stay on the pickles. I think I'll try them with a coating of bread crumbs next time. Also, they are definitely soggy from the microwave the next day (maybe they'd do better reheated in an oven).

Reviewed on Oct. 14, 2011 by stwrt6d

good recipe!!! I would add a bit more seasoning to the batter but everyone who ate them LOVED them!

Reviewed on Feb. 02, 2011 by emmadoodle

Yahoo! These are a keeper. Thanks!

Reviewed on Apr. 13, 2009 by XOBasia

Yum! Even better than the ones at a local restaurant.

Reviewed on Jun. 28, 2008 by JimHatfield

I used Panko bread crumbs and skipped the eggs. They fried up nice, in a Dutch oven using peanut oil.

Jim Hatfield

Reviewed on May. 30, 2008 by nightwryter

Judy,

As a fairly recent and DEVOTED lover of fried pickles, I would advise not to try. The breading gets very soggy due to the moisture in the pickles. A toaster oven or just a few minutes in the "big" oven would work, might even try a dry, covered skillet. Slices are very thin usually and would heat up nicely.

doug arvedson

san angelo, texas

Reviewed on Feb. 19, 2008 by judy lalak

Does anyone know if the Fried Pickles can be make ahead of time and then microwaved or heated to serve later in the day?