Deep Fried Dill Pickles Recipe -
Deep Fried Dill Pickles Recipe
18 Photos
Deep-Fried Dill Pickles
Batter up your dills, and fry them to a deliciously crispy, golden-brown. See more
  • READY IN 20 mins

Deep Fried Dill Pickles

Recipe by  

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

+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    10 mins
  • COOK

    10 mins

    20 mins


  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 365 degrees F (180 degrees C).
  4. Dip drained pickles 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
Kitchen-Friendly View


  • 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.

Reviews More Reviews

Most Helpful Positive Review
Aug 07, 2004

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.

Most Helpful Critical Review
Oct 10, 2005

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!

Jun 02, 2003

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!

Jan 25, 2004

I have a recipe that I used for years, but I decided to try this one. I'm glad I did. Although, I omit the the spicy ingredients, to make it more kid friendly. I use white vinegar in place of the hot sauce! I've even added a little bit more worchestershire sauce, and I think that it makes it just a little bit better! Thanks for the great recipe!

Jan 09, 2006

YUMMMMM! I had these at a restaurant and loved them. When I made them, they were just as good. I used the whole chill dills you find in the deli case and cut them into circles. These pickles will stay crisp and not go limp. I'm taking them to my next family get together!

Dec 07, 2003

Sorry, no one in my family cared for this recipe. The pickles turned a little soggy and the dill pickle flavoring is really overwhelming. I would not add salt afterwards as there is plenty in the pickle already.

Mar 10, 2003

Went to a restaraunt a week ago and had these for the first time. Tried this recipe at home and thought it was great. I did double dip the recipe to get the batter thicker, maybe because I used homemade pickles. TRY THEM, YOU WILL BE HOOKED!!!

Feb 01, 2008

Very tasty. I double battered as suggested, batter-flour-batter-flour, then placed on parchment paper and oven-fried at about 375 for 12 minutes on each side, spraying each side with Pam. Very crispy, easy cleanup, and minimal guilt!


Rate This Recipe

Glad you liked it! Your friends will, too:


  • Calories
  • 174 kcal
  • 9%
  • Carbohydrates
  • 30.3 g
  • 10%
  • Cholesterol
  • 32 mg
  • 11%
  • Fat
  • 3.6 g
  • 6%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 5.5 g
  • 11%
  • Sodium
  • 1222 mg
  • 49%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
Subscribe Today!

In Season

Mealtime Money-Savers
Mealtime Money-Savers

Browse through over 500 recipes for delicious, budget-friendly meals.

Can What You Can't
Can What You Can't

The old saying goes, "Eat what you can, and can what you can't!" We have the know-how.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

Deep-Fried Dill Pickles

Batter up your dills, and fry them to a deliciously crispy, golden-brown.

How to Make Fried Pickles

These tasty fried appetizers are a Southern favorite—and so easy to make!

Refrigerator Dill Pickles

A quick and easy way to make dill pickles at home.

Recently Viewed Recipes

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States