Slices of dill pickle are breaded and fried in peanut oil. Excellent snack.
| Servings: | 16 |
| Yield: | 16 servings |
Ingredients
- 1 egg, beaten
- 1 cup milk
- 1 tablespoon all-purpose flour
- 1 tablespoon Worcestershire sauce
- ¾ teaspoon salt
- ¾ teaspoon ground black pepper
- 3 ½ cups all-purpose flour
- 1 (32 ounce) jar sliced dill pickles, drained
- 1 quart vegetable oil for deep-frying
Instructions
- In a small bowl, mix together the egg, milk, 1 tablespoon of flour, and Worcestershire sauce. In a separate bowl, stir together the remaining flour, salt, and pepper.
- Heat oil to 350 degrees F (175 degrees C) in a deep-fryer or heavy deep skillet. Dip pickle slices into the milk mixture, then into the flour mixture. Repeat dipping.
- Place the pickles carefully into the hot oil. Avoid over crowding by frying in several batches. Fry until pickles float to the surface, and are golden brown. Remove with a slotted spoon, and drain on paper towels.
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
Nutrition Facts
| Calories | 173 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 13 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 1 g |
| Sodium | 849 mg |
| Sugars | 2 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
It was easy and delish. Didn’t change a thing.
We made this recipe and made just a few changes to give it an extra boost. We drained the pickles the night before, and placed in a bowl in the fridge. We used buttermilk instead of milk, and replaced salt with seasoned salt. We got RAVE reviews at the family barbecue, and we are sure this will be a new must-have from now on. Love the technique, it was the perfect amount of batter, and the texture was wonderful. We also made the ranch dressing from “Chef John’s Ranch Dressing” recipe on this site, and I don’t think I will ever buy prepared ranch dressing again!
My family enjoyed this recipe. It is easy and could be altered to a thick sliced pickle chip, if you are adventurous.
I did what another reviewer suggested and omitted salt but added 3/4 tsp cayenne pepper and 2 tsp Frank’s Hot Sauce to the liquid mixture. I also used buttermilk instead of regular milk….and because of that if I dipped twice (wet, dry, wet, dry) the batter on the pickles was too thick. So, I just dipped once (wet, dry) and they were perfect. I might add back 1/4 tsp salt next time. I thought they were perfect, but my husband thought they needed just a bit more salt ??. Anyway. Definitely making these again very soon!!
A good fried pickle recipe. Not as salty or spicy as some I have had, but it was well received.
I made a lot of people happy with this one.
I thought they were kind of bland
This recipe is legit. Excellent. Only change I made was added a few sprinkles of chili powder to the flour mixture and omitted the salt. A definite hit.
These were so good! We pat dryed the pickles with paper towels before we battered them. We will definately be making them again. They were time consuming but worth it!
doubled recipe, added red pepper flakes to liquid mix and used deli pickles (5). they were a hit
These turned out really well! I had to use gluten free flour for health reasons. I didn’t use a whole 32 oz jar of pickles, but made the coating as listed. I only used a small amount of oil to cook them in. The kids loved them!
Love this recipe. I did add parmesan and some garlic to the flour mixture but it was great. I also used whole pickles instead, just preference. Works either way.. will be saving this recipe
Made these for our Super Bowl party and they were a huge hit. My granddaugter asked me to make them again.
Amazing! a definite do again!
Great recipe… like some of the other reviews don’t really have to add salt but these where wonderful… will try again and add hot sauce and cayenne to see!!! Love it!!
Used up 3 old pickles I had left in fridge.Made exactly as directed.To old insides had nothing left….lol….Will use better pickles next time and there will be a next time.I am a dill pickle lover eating up to 3 gallons a week when the mood strikes.Only thing I didn’t like was ranch as the the dipping sauce.Need to try other things til I find my favorite.Chinese hot mustard may be ?Think I will give that a try next time. .
I made this but had to substitute milk with water + butter, and Worcestershire sauce with soy sauce. I don’t know if this was due to my substitutions, but it turned out a little bit more salty than anything else. Otherwise, the pickles were very good!
Really amazing shoulda dried the pickles out a little bit the were really juicy but I also used spears instead of slices
great recipe ! family loved it and very easy to do.
These came out perfect. I even did some single battered and they came out great too. I did cut the salt in half otherwise they would have been overly salty.
I added another egg as I didn’t feel the 1 egg was enough to provide enough of a sticky layer for the flour. I seasoned the heck out of the flour with garlic pepper, spicy paprika and salt. I liked the Worcestershire in the egg mixture which is why I originally went with this one. If you are using a NuWave or other element to heat, set the heat at 375 for a good 350 oil temp. Also, I used whole pickles and sliced them very thin the 2nd time around which worked much better.