Fried Dill Pickles
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
Total TimePrep/Total Time: 20 min.
- 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
- 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.
Nutrition Facts1/4 cup: 94 calories, 5g fat (0 saturated fat), 0 cholesterol, 1237mg sodium, 9g carbohydrate (1g sugars, 1g fiber), 1g protein.
Originally published as Fried Pickles in Taste of Home Christmas Annual 2016
Apr 22, 2018
Have not tried the recipe yet, but in the meantime, don't discard the pickle juice. You can use it to marinade chicken for about 20 minutes, then cook as you like. Chicken will have a nice zing!