Reviewed: Feb. 26, 2012

This was soooo good. Thank You. Didn't have any cajun seasoning but still so good!!

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cricketinwoods

Cooking Level: Intermediate

Home Town: Fayetteville, North Carolina, USA

Reviewed: Feb. 25, 2012

DEEEEEEE-LICIOUS!!!!!!! I only used 1 cup of cornmeal and almond milk instead of buttermilk (its all I had!). I added some extra pepper to the cornmeal/flour mix and these came out perfectly!!! My mother & I both loved them! Def will make these again!!!

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ASJ

Reviewed: Jan. 15, 2012

Excellent recipe. I think the buttermilk dunk/soak is perfect to make the cornmeal/flour stay on well while frying. We really enjoyed these, as good as any restaurant here in the south!

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Reviewer:

Cindy in Pensacola

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Stockton, California, USA

Living In: Pensacola, Florida, USA

Reviewed: Jan. 14, 2012

These were so good. We are a gluten free family so we used our normal gluten free flour blend in place of the AP Flour and it worked wonderfully. Crispy yummy fried pickles. Thanks so much for sharing! Update- I just realized that I didn't even notice last time that there was more cornmeal than flour so I used 3/4 c flour and 3/4 cornmeal, and you won't be disappointed. Whatever amount you use, just use equal parts flour and cornmeal.

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Reviewer:

Nicole

Cooking Level: Intermediate

Home Town: Danville, Virginia, USA

Living In: Greensboro, North Carolina, USA

Reviewed: Oct. 13, 2011

I tried this recipe because of your screen name but after making it I really think Smith Moms must hold a key to great cooking.

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MommySmith

Cooking Level: Intermediate

Home Town: Huntsville, Alabama, USA

Living In: New Market, Alabama, USA

Reviewed: Sep. 27, 2011

Next time I'll use more flour and less corn meal, but they were delicious!

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this2shallpass19

Cooking Level: Intermediate

Living In: San Diego, California, USA

Reviewed: Sep. 22, 2011

This recipe nails it. I added more Old Bay because I am from Baltimore and that's just what we do. The ranch side with the cajun seasoning is perfect. I actually think this recipe works better with the pickle spears. Really make sure you coat them with the batter, otherwise the fried layer is too thin.

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csterrapin

Reviewed: Aug. 18, 2011

I'm from Texas where we fry anything and everything. Fried pickles have been one of my favorite fried foods for years, but the batter for this recipe just doesn't taste right. It's way too grainy and doesn't have much flavor even with the seasonings. Still on my search for the perfect fried pickle batter.

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Danielle

Home Town: Dallas, Texas, USA

Living In: Anchorage, Alaska, USA

Reviewed: Jul. 17, 2011

Made these for a pig roast, and they were a huge success. People weren't even waiting for them to cool off before grabbing by the handful. We had a lot of happy, but burned, mouths that evening! Super easy and fun to make, especially if you get someone to help you out.

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Ffrenchie181

Reviewed: Jun. 5, 2011

These were as delicious as eating out. I do not have a fryer so I did them in a regular pot on the stove and it made for a messy cleanup. Great recipe though and I would definitely try them again. Still working on perfectly a sauce to go with them though.

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