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Fried Pickle Coins

 Fried Pickle Coins
It took me several tries to create the ideal seasoning blend for my fried pickles. It is a hit with my group. Serve it as a side or as an appetizer with dips. —Amanda Thornton, Alexandria, Kentucky
16 ServingsPrep: 20 min. Cook: 5 min./batch

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon ground mustard
  • 1 teaspoon dill weed
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon pepper
  • 2 eggs
  • 3 tablespoons 2% milk
  • 1 garlic clove, minced
  • 3 cups dill pickle slices
  • Oil for deep-fat frying
  • Ranch salad dressing and prepared mustard, optional

Directions

  • In a shallow bowl, combine the first eight ingredients. In another
  • shallow bowl, whisk the eggs, milk and garlic. Drain pickles and pat
  • dry. 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 1-2 minutes or until golden brown,
  • turning once. Drain on paper towels. Serve warm with ranch dressing
  • and mustard if desired. Yield: 16 servings.

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Fried Pickle Coins (continued)

Nutritional Facts: 1/3 cup (calculated without optional ingredients) equals 75 calories, 4 g fat (trace saturated fat), 27 mg cholesterol, 543 mg sodium, 8 g carbohydrate, 1 g fiber, 2 g protein.