Fried Dill Pickle Coins Recipe
- 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
- Ranch salad dressing, optional
- 1. 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.
- 2. 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.
Reviews for Fried Dill Pickle Coins
"These simple bites were a perfect pair with Rueben sandwiches! I ended up dipping them in the egg first by accident and so double battered which turned out great!"
"Very good! I did add hot sauce and Worcestershire sauce to the egg mixture. And I halved the recipe and I used sandwich stacker pickles."
"Yummy. Turned out very crunchy and delicious. Doesn't need any more seasonings because the pickles are already seasoned enough!"
"These were awesome! I went to college in Tennessee and had a lot of fried pickles down there. These were just as good! They were very easy to make and delicious to eat! I did them in a skillet on the stove, but I would not recommend that method if you are inexperienced with frying. These will definitely be made again in my home!"
"This is a great and simple recipe for fried pickles! My daughter and I have made these a lot. I do think that the coins or "chips" are the best for fried pickles, and getting them dry before battering makes a big difference in the final product. These get gobbled up very quickly!"
"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!!"
"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)."
"good recipe!!! I would add a bit more seasoning to the batter but everyone who ate them LOVED them!"
"Yahoo! These are a keeper. Thanks!"
"Yum! Even better than the ones at a local restaurant."
"I used Panko bread crumbs and skipped the eggs. They fried up nice, in a Dutch oven using peanut oil.Jim Hatfield"
"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 arvedsonsan angelo, texas"
"Does anyone know if the Fried Pickles can be make ahead of time and then microwaved or heated to serve later in the day?"