Name: Good Eats Deep Fried Pickles (Alton Brown 2007)
Prep time: 35 min
Cook time: 2 min
Total time: 37 min
Yield: 32 spears, 16 serving(s)
Ingredients: peanut oil, for frying; 1 quart dill pickle; 1 cup buttermilk; 2 cups plain cornmeal; 1 tablespoon kosher salt, plus more if desired

4

Recipe by 2Bleu

4

People talking

Join In Now Join the conversation!

Good Eats Deep Fried Pickles (Alton Brown 2007) created by SweetsLady

Another Alton Brown Great!

Ready In:: 37mins
Serves:
Yields:
Units:

4

People talking

Join In Now Join the conversation!

ingredients

peanut oil, for frying
1 quart dill pickle
1 cup buttermilk
2 cups plain cornmeal
1 tablespoon kosher salt, plus more if desired

directions

Place enough peanut oil in a 4 to 5-quart cast iron Dutch oven to come halfway up the side of the pot. Place over medium-high heat and bring to 390 to 400 degrees F.
Remove the pickles from their brine and cut lengthwise into quarters, like spears. Lay the spears on a sheet pan lined with paper towels and pat them dry.
Place the buttermilk in 1 shallow dish and mix together the cornmeal and salt in a separate dish. Dip each pickle, 1 at a time, first into the buttermilk, then into the cornmeal and then repeat.
Carefully place each spear into the hot oil and cook until golden brown, approximately 2 minutes. You can fry 3 to 4 pickles in the pot at a time.
Transfer the pickles to a cooling rack set in a half sheet pan and allow to cool for 5 minutes before eating. Season with additional salt, if desired.

Submit a Recipe Correction

Add a Note

RECIPE MADE WITH LOVE BY

@2Bleu

Contributor

@2Bleu

Contributor

"Another Alton Brown Great!"

JOIN THE CONVERSATION

upload

review

tweak

ask

all

reviews

tweaks

q&a

sort by:

review by Steve W.

7/30/2018

I made these with my homemade fermented Kosher dolls, crispy and light fried pickles with a dipping sauce made with a 50/50 mix of home made mayonnaise and sour cream based horseradish ranch dip. The perfect side dish to low and slow smoked St Louis cut ribs and home made Kansas City style BBQ sauce. A good local micro brew and you have the perfect summer feast.
Reply
tweak by Steve W.

7/30/2018

I double dipped the pickles and used a mix of ranch and milk instead of butter milk a d lightly seasoned with a pinch of Old Bay when the pickles were sizzling hot out of the oil.

Reply
review by GingerlyJ

9/18/2009

These are good but I preffer my frickled pickles.. you shoukd try hose

Reply
review by mhernandez

10/1/2008

I thought these were wonderful! I too loved the crispy crust and preferred it over the pickles. I would cut the salt down to 2 teaspoons. I used homemade pickles that I made and then used the Dill pickles out of the jar. They were both wonderful! I will definitely be making this again and again!

Reply
review by SweetsLady

2/9/2008

I would give this a 4.5. Never had deep fried pickles before, so had to try these. Since it was just my son and I eating them I cut it down quite a bit. The outside was crispy and then the dill. We didn't dip in anything just ate them up! I love the crispy coating. I just peeled it off and ate it, then I ate the naked pickle. My son just devoured it all! Thanks, 2Bleu!

Reply