Fried Dill Pickles Recipe
Fried Dill Pickles Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
You may be surprised when you see how easy it is to make a batch of Fried Dill Pickels. Don't be surprised if they get snatched up in a flash! —Eloise Maynor, Scottsboro, AL
MAKES:
14 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
14 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1 jar (32 ounces) whole dill pickles
  • 1 cup buttermilk
  • 2 tablespoons Louisiana-style hot sauce
  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 2 tablespoons garlic salt
  • 2 tablespoons paprika
  • 1 tablespoon cayenne pepper
  • 1 teaspoon pepper
  • Oil for deep-fat frying
  • Ranch salad dressing, optional

Directions

Drain pickles, discarding liquid. Cut pickles into 1/2-inch-thick slices. Drain on paper towels; blot with additional paper towels until dry.
In a shallow bowl, mix buttermilk and hot sauce. In another shallow bowl, mix flour, cornmeal, garlic salt, paprika, cayenne pepper and pepper. Dip pickles in buttermilk mixture, then in flour mixture. In a Dutch oven, heat 1 in. of oil to 375°. Working in batches, fry pickles 2-3 minutes on each side or until golden brown. Drain on paper towels. Serve immediately with ranch dressing, if desired. Yield: 3-1/2 cups.
Originally published as Fried Dill Pickles in Taste of Home Christmas Annual Annual 2016, p90

  • 1 jar (32 ounces) whole dill pickles
  • 1 cup buttermilk
  • 2 tablespoons Louisiana-style hot sauce
  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 2 tablespoons garlic salt
  • 2 tablespoons paprika
  • 1 tablespoon cayenne pepper
  • 1 teaspoon pepper
  • Oil for deep-fat frying
  • Ranch salad dressing, optional
  1. Drain pickles, discarding liquid. Cut pickles into 1/2-inch-thick slices. Drain on paper towels; blot with additional paper towels until dry.
  2. In a shallow bowl, mix buttermilk and hot sauce. In another shallow bowl, mix flour, cornmeal, garlic salt, paprika, cayenne pepper and pepper. Dip pickles in buttermilk mixture, then in flour mixture. In a Dutch oven, heat 1 in. of oil to 375°. Working in batches, fry pickles 2-3 minutes on each side or until golden brown. Drain on paper towels. Serve immediately with ranch dressing, if desired. Yield: 3-1/2 cups.
Originally published as Fried Dill Pickles in Taste of Home Christmas Annual Annual 2016, p90

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forFried Dill Pickles

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review