Fried Dill Pickles Recipe - Allrecipes.com
Fried Dill Pickles Recipe

Fried Dill Pickles

Recipe by  

"Dill pickle slices are breaded, then deep fried in peanut oil. A great snack."

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Ingredients Edit and Save

Original recipe makes 16 servings Change Servings
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Directions

  1. In a small bowl, mix together the egg, milk, 1 tablespoon of flour, and Worcestershire sauce. In a separate bowl, stir together the remaining flour, salt, and pepper.
  2. Heat oil to 350 degrees F (175 degrees C) in a deep-fryer or heavy deep skillet. Dip pickle slices into the milk mixture, then into the flour mixture. Repeat dipping.
  3. Place the pickles carefully into the hot oil. Avoid over crowding by frying in several batches. Fry until pickles float to the surface, and are golden brown. Remove with a slotted spoon, and drain on paper towels.
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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.
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Reviews More Reviews

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!!!!

 
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.

 

178 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!

 
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. :)

 
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!

 
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.

 
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.

 
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....

 

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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.

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