Real Recipes From Real Home Cooks ®

twisted pickles

(1 rating)
Recipe by
Paula Todora
Blue Eye, AR

The key is to not buy store bought pre-sliced dills but whole dills and slice them yourself. *For dredging, I used whole wheat flour, but you can use any type. For the cornmeal mixture, I used a combination of yellow cornmeal and a self-rising cornmeal mix from While Lily-but you can use

(1 rating)
yield 4 serving(s)
prep time 15 Min
cook time 15 Min
method Pan Fry

Ingredients For twisted pickles

  • canola oil for frying
  • 1/2 c
    prepared ranch dressing
  • 1/4 c
    sour cream
  • 2
    or 3 large whole dill pickles
  • 1
    egg, beaten
  • 1 dash
    hot sauce
  • 3/4 c
  • 1/2 c
    flour for dredging
  • 1 dash
    black pepper
  • 1 dash
    cayenne pepper
  • 1 dash
    garlic powder
  • 1/2 tsp
    dried dill weed

How To Make twisted pickles

  • 1
    Heat oil in a heavy frying pan, filling halfway, on medium high heat to 350 degrees. It’s hot enough when a little flour or cornmeal thrown in starts to sizzle. Then turn the heat down to medium.
  • 2
    In a medium bowl, mix ranch and sour cream. Chill until ready to serve. Set up your station in this order: flour, egg wash, cornmeal mixture. In a medium bowl, mix egg and milk. Place flour in a separate medium bowl. Mix cornmeal, flour, cornstarch or self-rising cornmeal mix (or any cornmeal mix), cayenne, garlic powder and dried dill in another bowl.
  • 3
    Slice whole pickles into about 40 paper-thin slices, drain and pat dry. Make sure they are paper thin!
  • 4
    Dip cold drained pickle slices into the flour, shaking off excess. Then dip in egg mixture and then in cornmeal mixture. Fry slices, about 8-10 at a time, 2-3 minutes on each side, or until light golden, flipping. Drain on paper towels and serve with ranch dip.