Prep 30 mins
Cook 20 mins
In response to a recipe search. I found this recipe from a cookbook called "Different, But Still Special" from Philadelphia, Pennsylvania. Prep time is estimated.
- 2 (22 ounce) jarssliced dill pickles, drained
- 1⁄2 cup milk
- 1⁄2 cup beer
- 1 large egg, beaten
- 1 tablespoon flour
- 3 drops hot sauce
- 3 cups flour
- 2 teaspoons ground red pepper (optional)
- 1 teaspoon black pepper
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon garlic powder
- ranch salad dressing
- Press pickle slices between paper towels to remove excess moisture.
- Set Aside.
- Combine milk and next 4 ingredients; stir well.
- Combine 3 cups flour, red pepper, and next 3 ingredients; stir well.
- Dip pickle slices in milk mixture; dredge in flour mixture.
- Pour oil to a depth of 4 inches in a Dutch oven and heat to 375ºF.
- Fry pickles, in batches, for 5 minutes or until golden.
- Drain on paper towels.
- Serve warm with dressing.
I came to post this recipe, and found you had already done so. These are fabulous! I first had them served as an appetizer to a fried catfish dinner with coleslaw and fries....now I am seeing them served here in the south with fried shrimp. However you choose to serve them...they are great as a snack by themselves! The only suggestion I have is to use Peanut Oil to prevent the "gunky stuff" while frying.
We loved these! Pressing the moisture out of the pickle slices is a MUST. I also liked the breading - double-dipping certainly isn't necessary for delicious fried pickles. We had half the pickles eaten before I remembered the ranch dip I made to go with them - everyone just kept eating them off the drainer as I would get a batch done! [The only problem I had in trying this recipe, which may be a slip of my hand, is that my frying grease got dark and gunky (and smokey-stink) before I got all my pickles fried.] Good one, Miss Annie!!