i only gave this three stars because i do not believe sliced pickles should ever be used (they absorb too much oil) and rolling in flour after dipping in such a thin batter may have tasted ok but it the finished result just LOOKED unappetizing. but it could very easily have five… here is how i turned a 3 star recipe into a 5 star treat. 1. Use pickle SPEARS instead of slices. they stay crisper. 2. Leave out the cornmeal. 3. instead of saving most of the flour to dredge in dump ALL ingredients into a bowl and wisk to make a smooth THICK batter..
I’ve been a fan of these wonderful fried pickles since I serve these at a resturant in Murrells Inlet SC 17 years ago. I love them best dipped in Dill Dip instead of other salad dressings. I also used flour instead of corn meal
I have a recipe that I used for years but I decided to try this one. I’m glad I did. Although I omit the the spicy ingredients to make it more kid friendly. I use white vinegar in place of the hot sauce! I’ve even added a little bit more worchestershire sauce and I think that it makes it just a little bit better! Thanks for the great recipe!
YUMMMMM! I had these at a restaurant and loved them. When I made them they were just as good. I used the whole chill dills you find in the deli case and cut them into circles. These pickles will stay crisp and not go limp. I’m taking them to my next family get together!
Ingredients:
1 cup all purpose flour
1 cup milk
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Went to a restaraunt a week ago and had these for the first time. Tried this recipe at home and thought it was great. I did double dip the recipe to get the batter thicker maybe because I used homemade pickles. TRY THEM YOU WILL BE HOOKED!!!
I’ve been looking for an amazing recipe for fried pickles, and this is definitely one of my top picks. When I made this recipe, I did a couple minor adjustments. First, I omitted the corn meal and combined the wet and dry ingredients to make a batter, rather than dredging the pickles in the flour, for a more even coating.
Second, I used pickle spears, because pickle slices tend to get incredibly greasy. If you are going to do a batter, make sure to roll the pickles in a paper towel first to dry them off, to make sure the batter sticks. Also, depending on the moisture in the air, you may want to add additional milk to thin out the batter slightly, so you don’t end up with a really thick, rubbery crust. Other than those two changes, I followed the recipe, and the results were out of this world!
I love these! I am actually blown away that I read a review that said and I quote ” the dill pickle taste was over whelming” what did you think they would taste like? They are deep fried DILL PICKLES maybe you should make sure you like the thing your making first!
Making these at halftime was a horrible mistake. All our guests loved them so much that I missed the rest of the game making batch after batch in the kitchen! These are amazing!
Ingredients:
Sandwich sliced dill pickles (about 12 slices)
1-2 cups Panko Breadcrumbs
Oil for frying
Batter:
1 cup all purpose flour
1 cup milk
1 teaspoon baking powder
1 egg
1 teaspoon paprika
½ teaspoon black pepper
½ teaspoon dill (optional)
Instructions:
Preheat oil to 360-370 degrees.
Combine all batter ingredients and stir until smooth, let sit at least 5 minutes.
Dab pickle slices on paper towels to dry them. Place about ½ cup of Panko bread crumbs in a bowl (add more as needed). (If they get wet, they don’t stick so it’s best to work in small batches.)
Dip each pickle slice in the wet batter and then gently toss in the bread crumbs, let sit for a minute or so, this will allow the crumbs to stick better.
Fry in small batches for 3-4 minutes or until brown and crispy.
Serve with ranch dip.
source:cookheavenlyrecipes.com