Deep Fried Dill Pickles

Deep Fried Dill Pickles

158
MARBALET 50

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

20 m servings 174 cals
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Original recipe yields 12 servings

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Nutrition

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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  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

Footnotes

  • 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

158
  1. 196 Ratings

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Most helpful positive review

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 al...

Most helpful critical review

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,...

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,...

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 al...

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 ch...

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 th...

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 ...

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 ...

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 use...

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...

These sound so weird, but taste so wonderful! I cook them all the time and make all my friends try them. They're such a hit!!!