Deep Fried Dill Pickles

    20 minutes

    Delicious dill pickles that are battered then fried. This recipe also works well with other pickled vegetables, like pickled peppers.

    2 people made this

    Serves: 12 

    • 2 eggs
    • 1 cup buttermilk
    • 1 tablespoon Worcestershire sauce
    • 1/2 teaspoon vinegar-based hot pepper sauce
    • 3/4 teaspoon cayenne pepper
    • 1/4 teaspoon seasoning salt
    • 1/4 teaspoon garlic powder
    • 1 cup cornmeal
    • 2 1/4 cups plain flour
    • 1 teaspoon salt
    • 3/4 teaspoon ground black pepper
    • 1 (850g) jar dill pickle, sliced
    • 1 cup (235 ml) vegetable oil for deep frying
    • salt and pepper to taste

    Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

    1. In a large bowl, combine 2 eggs, 1/4 cup of the flour, buttermilk, Worcestershire sauce, hot sauce, cayenne pepper, seasoning salt and garlic powder.
    2. In a separate mixing bowl, combine cornmeal, 2 cups flour, salt and 3/4 teaspoon black pepper.
    3. Preheat oil in a deep fryer or pot to 180 degrees C.
    4. Dip drained pickle slices into milk mixture and then dredge them in the flour mixture. Deep fry until golden brown. Drain on paper towels. Salt and pepper to taste.

    Editor's Note:

    We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

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    Reviews in English (165)


    i only gave this three stars, because i do not believe sliced pickles should ever be used (they absorb too much oil), and rolling in flour after dipping in such a thin batter may have tasted ok, but it the finished result just LOOKED unappetizing. but it could very easily have five... here is how i turned a 3 star recipe into a 5 star treat. 1. Use pickle SPEARS instead of slices. they stay crisper. 2. Leave out the cornmeal. 3. instead of saving most of the flour to dredge in, dump ALL ingredients into a bowl and wisk to make a smooth, THICK batter. 4. dip pickle spears into batter, drop into hot oil, fry to golden brown. 5. drain on paper toweling. 6. try dipping in thousand island instead of ranch, YUMMY! for the record, i used regular milk instead of buttermilk, i eyeballed the ingredients instead of measuring them, and i increased the hot pepper sauce a bit to compensate for being out of cayenne pepper. i tested this recipe out so i could decide whether or not to bring it as a side dish to a BBQ later tonight... i'm on my way back to the store now to buy two more jars of pickles!  -  10 Oct 2005  (Review from Allrecipes USA and Canada)


    I've been a fan of these wonderful fried pickles since I serve these at a resturant in Murrells Inlet, SC 17 years ago. I love them best dipped in Dill Dip instead of other salad dressings. I also used flour instead of corn meal.  -  11 May 2002  (Review from Allrecipes USA and Canada)


    I tried it, I liked it. I tried it again, I loved it. Use a good quality pickle (the first time was using cheap-o pickles) makes all the difference. I love it with a ranch dip and not blue cheese dip(too much)! Thanks so much!  -  02 Dec 2001  (Review from Allrecipes USA and Canada)