Fried Pickles

Carolynne Grogan


These are a great snack or appetizer and can be used as a side dish. My husband said they are better than fried zucchini :) Hope you enjoy them!

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About 32 pickles
15 Min
5 Min
Deep Fry


8 oz dill pickle ovals ( about 32 )
1/2 c buttermilk
5 drops tabasco
1/2 c self-rising flour
1/2 c cornmeal
1/2 tsp cajun seasoning or seasoned salt
1/4 tsp black pepper
1/4 tsp garlic powder
oil for frying


1Drain pickles in a colander. Spread them out on double thickness of paper towels to soak up as much juice as possible. If you don't follow this step, the buttermilk in the following step will not stick to the slices.
2When pickles are fairly dry, mix the buttermilk and hot sauce in a bowl and place the pickles in.
In a pie plate, combine flour, cornmeal and seasonings. Dredge the pickles in the mixture making sure to coat them well.
3Drop slices into a deep fryer or deep sided frying pan heated to 375 degrees. Make sure the oil is hot enough, but not smoking. The pickles will float to the top if the oil is good and hot. Turn them to brown each side. When crispy and browned, remove with a slotted spoon onto a paper towel lined plate. If you like them more salty, immediately sprinkle with salt.
Serve with ranch dressing or your favorite dipping sauce.

This recipe is easily doubled to serve a larger crowd.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Hashtags: #Dish, #Fried, #pickles