Twisted Pickles

Paula Todora


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 vote
15 Min
15 Min
Pan Fry


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


1Heat 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.
2In 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.
3Slice whole pickles into about 40 paper-thin slices, drain and pat dry. Make sure they are paper thin!
4Dip 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.

About this Recipe

Course/Dish: Vegetable Appetizers
Main Ingredient: Vegetable
Regional Style: Southern
Collection: The Great Tailgate!