Fried Pickles

Fried Pickles
Servings: 16 Prep 15 mins Cook 3 mins


  • 3 cups vegetable oil
  • 3/4 cup cornmeal
  • 1/3 cup plus 1/2 cup all-purpose flour
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 1/8 teaspoon salt
  • 2/3 cup milk
  • 1 large egg
  • 1 32 ounce jar dill pickles
  • Bottled ranch dressing

Make It

1. Heat oil in a deep pot over medium heat until it registers 370 to 375 degrees on a deep-fat fry thermometer.

2. Mix cornmeal, 1/3 cup of the flour, the pepper, cayenne and salt in a large resealable plastic bag.

3. Whisk milk and egg together in a medium bowl.

4. Cut pickles into spears (about 8 per pickle). Blot dry on paper towels and toss in a bowl with remaining 1/2 cup flour.

5. Dip 8 to 10 spears in egg mixture, then add to bag with cornmeal mixture. Shake to coat pickles. Spread spears onto a rack and continue with all spears (in batches of 8 to 10).

6. Fry one batch of pickles for 3 minutes until golden. Transfer to a paper towel and repeat with all batches, returning oil to 375 degrees before adding each batch. Serve with ranch dressing.

Nutrition Facts

Servings Per Recipe: 16; Amount Per Serving: cal. (kcal): 142, Fat, total (g): 9, chol. (mg): 16, sat. fat (g): 2, carb. (g): 12, fiber (g): 1, pro. (g): 2, sodium (mg): 595, Percent Daily Values are based on a 2,000 calorie diet.