Total Time
Prep 10 mins
Cook 20 mins

My dad loves these. So this is for you Pops.


  1. Slice dill pickles to approximately 1/8" thickness.
  2. Mix remaining ingredients.
  3. Dip pickle slices in batter and quick fry at 375 degrees in oil (2 inches deep) until the pickle slices float to the top, or about 4 minutes.
Most Helpful

My husband has been begging me to try these. So to stop all the whining, I made these as part of our Zaar Week Cookathon/Fourth of July celebration. The idea of fried pickles didn't really sound like a good idea to me but was I ever wrong. These little buggers were delicious. Salty, spicy, and crunchy. Huge hit with my guests and of course my husband. Thanks NurseDi for making our celebration even better.

PixieDust July 04, 2002

Great recipe and so glad to find it. We experimented with dills both spears and thin slices. The overall choice was the Vlasic Kosher Dill Spears halfed lengthwise. Perfect bite of dill pickle and beer batter. Yes, it needs more beer so I couldn't give it a 5 star, perfect balance of spices when served with a cooling cucumber or ranch sauce. If you have a few spice weaklings try using 1/3 what the recipe calls for in the batter and put the rest into your ranch dressing so those who enjoy the bite still have it. Then call it blossom sauce.

Maeven6 February 22, 2008

I followed the recipe exactly and both DH and I enjoyed them tremendously. I especially enjoy the beer batter (vs. egg) because I have several vegetarian friends and I%u2019m always looking for fun recipes to cook and serve to be enjoyed by everyone. I might try adding just a tad more beer (up to ¾ cup) next time, but the original recipe worked fine for me.

aimlessamos November 12, 2010