Fried Pickles


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


  • 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.
  • 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.
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