Fried Dill Pickles
This recipe creates delightfully crispy fried dill pickles, a classic Southern appetizer. Pickle spears are first dried, then coated in a flavorful wet and dry batter featuring cornmeal, flour, and spices. They are deep-fried to a golden perfection and seasoned immediately, offering a satisfying crunch and tangy interior, perfect as a snack or side.
Equipment
- 1 Deep Fryer Alternatively, a large heavy-bottomed pot with a deep-fry thermometer
- 2 Shallow Dishes e.g., 8x8-inch casserole dish and a baking dish for wet and dry batters
- 1 Sheet Tray For draining fried pickles
- 1 Slotted Spoon or Spider For safely removing items from hot oil
- 1 Whisk For combining wet ingredients
Ingredients
Main
- Peanut oil for frying
- 1 cup milk
- 1 egg
- Pinch cayenne
- Splash pickle juice
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/2 teaspoon smoked paprika
- 1 teaspoon salt plus more for seasoning
- 1/2 teaspoon freshly ground black pepper
- 2 teaspoons finely chopped dill
- 1 jar whole dill pickles sliced into spears
Instructions
- Preheat your deep-fryer to 375 degrees F.
- Into an 8 by 8-inch casserole dish, beat together milk, egg, cayenne, and a splash of the pickle juice.
- Combine the cornmeal, flour, paprika, salt, pepper, and dill into another baking dish.
- Thoroughly dry the pickles with paper towels. Dredge first through the wet, then the dry ingredients. Gently place pickles into the deep-fryer in batches and fry until golden brown, about 1 1/2 to 2 minutes. Remove to a paper towel lined sheet tray and immediately season with salt.
Notes
Achieving truly crispy fried pickles hinges on proper preparation and frying technique. First, thoroughly drying the pickle spears with paper towels is paramount; excess moisture will lead to a soggy coating. Maintain the oil temperature at a consistent 375°F (190°C) to ensure rapid cooking and a golden-brown finish without excessive oil absorption. Fry in small batches to prevent overcrowding, which can drop the oil temperature and result in greasy pickles. For an elevated experience, consider adding a dash of garlic powder to the dry dredge or serving with a creamy dipping sauce like a spicy ranch or comeback sauce. Season immediately upon removal from the oil to ensure the salt adheres properly.