Fried Dill Pickles

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Most Helpful Positive Review

May 07, 2007

give this recipe 4 of 5 as is...was very tasty and great with ranch. took away 1 star b/c it was a bit salty...try 1/4 tsp. or omit all together. second time added 2 tsp. franks hot sauce to milk mixture and 3/4 tsp. cayenne pepper for more flavor. this makes it 5 of 5...not spicy at all just a little more flavor...just as good as hooters!!!!

—SONNAANN

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Most Helpful Critical Review

Jul 02, 2007

Jeez... I hate to be the odd person out here but I really disliked these. I was so excited to try them too! I love pickles and thought these would be awesome. I hated the texture of the pickles after they were fried. They became soggy and slimy and retained none of their great crunch. Sorry, I guess this recipe just wasn't for me.

—Jessica53214

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160 Ratings

Sep 22, 2007

These were definitely a hit. I used zesty pickle spears instead of slices (they retain less oil than an equal weight of slices AND it takes less time to coat and fry them all), added hot sauce to the egg mixture, and added garlic salt rather than plain to the flour. I also tossed a couple of teaspoons of steak seasoning to the flour. I made my husband test them before we left for the party, and he approved. I'm glad I made two jars of pickles, but I wish I had saved one or two for myself!

—L. J. Gilmour

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Jun 24, 2007

This is great!!! We were down south last week and had fried pickles at two different restaraunts. It was the first time i had them and I was in love. When we got home, we had to replicate them. Got on allrecipes.com and found this one. The only difference is that we used a skillet and added cayanne. For dipping we used ranch with dill. The breading sticks to these much better than the kind we had down south. :)

—nakattack

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Jun 17, 2009

I've been meaning to rate these for over a year...This is one of my husbands favorite snack/side dish when we have some sort of sub-type sandwich or hamburgers. I usually add a little more pepper to them when they come out of the pan just because that's what he likes. I've also thrown a handful of panko crumbs into the mix at times for a slightly different texture. Either way these are good. Serve with ranch dressing.

—Cynthia

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Nov 15, 2005

I had fried pickles at a small diner in Charlotte for the first time. I never thought anyone could come close. Wow this is the best recipe for fried pickles ever. Almost better than the diner. Loved them!

—Amy Lynn

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Feb 09, 2009

Added 2t Frank's hot sauce and 2 t cayanne and these turned out AWESOME! Be sure to eat it with Hidden Valley's homemade buttermilk ranch prepared according to the back of the packet.

—Brooke25f

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Dec 20, 2005

I grew up in the South but I had never heard of fried dill pickles! I'm surprised my grandmother didn't know about these... I fixed them just like the recipe said but instead of deep frying, I put then in a cast iron skilled and fried then on all four sides until they were golden brown and crispy. I'll make these again....

—ROOKIE COOKIE

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Nutrition

Calories
173 kcal
9%

Carbohydrates
24.6 g
8%

Cholesterol
14 mg
5%

Fat
6.5 g
10%

Fiber
1.4 g
6%

Protein
4.1 g
8%

Sodium
849 mg
34%

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

Nutritional Information

Fried Dill Pickles

Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories: 173
Calories from Fat: 58

% Daily Value *
Total Fat 6.5g 10 %
Saturated Fat 1.1g 5 %
Cholesterol 14mg 5 %
Sodium 849mg 34 %
Potassium 132mg 4 %
Total Carbohydrates 24.6g 8 %
Dietary Fiber 1.4g 6 %
Protein 4.1g 8 %
** Sugars 1.6g
Vitamin A 5 %
Vitamin C 2 %
Calcium 4 %
Iron 17 %
** Thiamin 23 %
Niacin 19 %
Vitamin B6 2 %
Magnesium 5 %
Folate 30 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.