Southern Fried Dill Pickles

Fried Pickles
  • Yield: 12 servings


2large eggs
2 1/4 cups all-purpose flour, divided
1cup buttermilk
1/2teaspoon hot sauce
1teaspoon cayenne pepper
1cup cornmeal
1/2teaspoon black pepper
Vegetable oil for frying
1 (32-ounce) jar dill pickle slices
Prepared ranch dressing for dipping


  1. In a medium bowl combine the eggs, 1/4 cup flour, buttermilk, hot sauce, cayenne pepper, and 1/4 teaspoon salt. In a separate bowl combine the remaining 2 cups flour, cornmeal, the remaining 1 teaspoon salt, and black pepper.
  2. Preheat the oil in a deep fryer to 375 degrees. Drain the dill pickle slices and dry slightly with a paper towel. Dip the slices into the buttermilk mixture and then in the cornmeal mixture. Deep-fry until golden brown, 2 to 3 minutes. Drain on paper towels. Serve with ranch dressing.

Reprinted with permission from Y’all Come Over. Copyright 2013 by Nelson Books.

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