French-Fried Dill Pickles

Total Time
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.

Ingredients Nutrition


  1. Press pickle slices between paper towels to remove excess moisture.
  2. Set Aside.
  3. Combine milk and next 4 ingredients; stir well.
  4. Combine 3 cups flour, red pepper, and next 3 ingredients; stir well.
  5. Dip pickle slices in milk mixture; dredge in flour mixture.
  6. Pour oil to a depth of 4 inches in a Dutch oven and heat to 375ºF.
  7. Fry pickles, in batches, for 5 minutes or until golden.
  8. Drain on paper towels.
  9. Serve warm with dressing.


Most Helpful

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 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.

breezermom January 18, 2010

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!!

Cream Puff October 14, 2008

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