Recipe by MARBALET
"Delicious dill pickles that are battered then fried. This recipe also works well with other pickled vegetables, like pickled peppers."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
vinegar-based hot pepper sauce
2 1/4 cups
ground black pepper
1 (32 ounce) jar
dill pickle slices
vegetable oil for deep frying
salt and pepper to taste
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.
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!
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!
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!
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!
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.
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!!!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Deep Fried Dill Pickles
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 32
Celebrate Passover with Jewish main dishes, desserts, and traditional holiday foods.
Choose your Easter dinner main dish from hams, savory lamb, and over 150 more recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Batter up your dills, and fry them to a deliciously crispy, golden-brown.
These tasty fried appetizers are a Southern favorite—and so easy to make!
See how to make crispy-crunchy panko-coated fried shrimp.