Fried Dill Pickles

Recently, we went to the Soulstock music festival in Decatur, Alabama with friends. It was hot hot hot. We passed the time by eating our weight in snow cones for a while, but then I got to wanting something a little more substantial and headed on over to the fried Dill Pickle Tent. Hey, it was a music festival. It’s not like they had a Grilled-Chicken-Wrapped-In-Lettuce tent – not that I would have gone there if they did but still…

The Fried Dill pickles went over very well with our group and even ended up in another repeat performance. I had fun sitting next to a friend of mine who is expecting and not from around these parts. She’s from up north a ways and I said “You do realize that you are now barefoot, pregnant, and sitting in a field in Alabama eating fried pickles?”

~giggles~ I just had to point out that she was officially living the good life :)

So here is how I make them. I don’t care for the sliced ones that much because they seem to have more of a twang to them plus they’re an awful lot more work. These are just plain good in my mind so let me show you how easy they are to whip up!

You’ll need: Dill Pickle Spears, Milk, Flour, Corn Meal, and Seasoned Salt

You can make do with salt and pepper if you don’t have seasoned salt and whatever flour you grab first will be fine.

My “recipe” calls for all purpose but I grabbed Self Rising first so that is what I’m using in this tutorial. It makes no difference.

This is another ingredient picture in my quest to appease the ingredients by not constantly taking the same old boring photo of them sitting on the table.

Have you ever wanted to see my Southern Plate Office? 

Here it is.

This chair.

Right here.

In my living room.

This is a NEW office though because I just got this NEW chair soooo consider yourself a veteran of the official Southern Plate unveiling of the office tour.

You should feel all elite and such now so don’t forget to hold your pinky up when you drink your iced tea later. Or Diet Dr Pepper, or the pickles juice we’re fixin’ to drain, or whatever you drink.

Place corn meal,  some of the flour (see recipe), and seasoned salt in a bowl and then stir it up really well.

Drain your pickles and then lay them out on a paper towel lined plate to absorb excess pickle juice.

Arrange three bowls for dredging:

Bowl#1 Milk

Bowl #2 Remaining Flour

Bowl #3 Corn Meal mixture

Dip pickle into milk, then dip into flour and then…

Sing Leslie Gore.

If you don’t know who Leslie Gore is take a moment to go google her and listen to a few of her songs so that next time I tell you to sing Leslie Gore you are able to follow my instructions.

Leslis Gore is awesome.

I suggest “Sunshine Lollipops and Rainbows” and “It’s My Party”. The first one because if you know all of the words and can sing it really fast it will impress people at parties - and/or someday annoy your children. The second one because that is the only Leslie Gore song the general public knows so when they ask you who sang the first one you can say “You know, the girl that sang…” and then you burst into “It’s My Party.”

Oh goodness, now I have to play one of her songs for you just in case you don’t look….

Watch this and enjoy the good old days when folks like me could do something that was considered by the general public to be dancing, then we’ll get back to the pickles.

Feel better now? Well ya should!

After you’ve dipped the pickle in milk and then flour, dip it in milk again.

Like this.

This is an important step because what you’re doing is basically making a sort of glue that will help adhere more of the cornbread mixture to the pickle. I’ve made these before without this extra milk and flour dip and you end up with significantly less breading on your final pickles.

This is also a great trick to use when making fried green tomatoes or pretty much any other breaded fried item.

Now dip into the cornmeal and turn to coat all sides.

Repeat until all of them are done. Handle them carefully so you don’t knock any breading off.

Place in a skillet of hot oil over medium high heat and cook until browned, then cook until browned on other side.

Unless you have enough oil to cover them, which I did not. If that is the case you won’t need to turn them. :)

Once they get as brown as you want them (which will likely take about 5-10 minutes) remove to paper towel lined plate.

I realize 5-10 minutes is kind of a big window here but it depends on how hot your oil is when you put them in and how brown you want them – and whether or not you get busy with other things and forget them for a few minutes.

They’re pretty forgiving.

Serve with ranch dressing to dip them in.

Even if you are like me and don’t really care for ranch dressing, it’s good on these puppies! :)

 

Fried Dill Pickles

Fried Dill Pickles

Ingredients

  • 1 jar dill pickle spears
  • 1 cup flour
  • 1/2 cup plain yellow corn meal
  • 1 tablespoon seasoned salt
  • 1 cup milk
  • Vegetable Oil to cook in
  • Ranch Dressing for dipping

Instructions

  1. Pour vegetable oil to a depth of at least 1/2 inch in medium sized skillet and place over medium high heat. Drain pickles and place spears on paper towel lined plate to absorb moisture while you prepare breading.
  2. Place corn meal in small bowl. Add 1/2 cup flour and seasoned salt. Stir until well combined. In separate bowl, pour remaining flour and place milk in third bowl.
  3. Using your hands, dip a pickle into milk, then flour, then milk, then cornmeal breading. Repeat until all pickles are breaded.
  4. Carefully place pickles into hot oil and cook until browned, stirring once if needed, about ten minutes.
  5. Remove from skillet and place on paper towel lined plate. Allow to cool for a few minutes before serving with ranch dressing.
  6. These are extremely hot inside for several minutes after cooking.
    Makes about 8
    You can also do this with dill pickle chips *
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Comments

  1. Judy Anthony says

    I’ve had these in a restraunt before, but never tried to make them. Definatley am going to fry some up. Also I worked in a local restraunt that made home made onion rings, and we used the same battering trio, except we used cracker meal instead of corn meal. Less gritty, so I may try some with that also. Will be frying mine in GrapeOle oil. So much better tasting.

  2. Sheila Shook says

    We fixed the fried pickles Wednesday with 2 of our grandkids. They were great. Actually we had a taste off – first batch we battered once and the second batch we double dipped in the cornmeal mixture – it was voted hands down the best. I love your website. Keep up the great recipes.

  3. Deb says

    I am new to your site, but have to say, I LOVE it. I love fried pickles and will make these for the 4th. Can’t wait to try them. We live in IL., but we are southerners at heart.
    I’ll be visiting this site regularly and telling my daughters about it.
    I’m heading to Amizon next to buy your cook book. Thanks so much.

  4. Debbie says

    Quick question…. I usually buy Aunt Jemima Self- Rising Cornmeal Mix, does anyone know if that can be used in place of the cornmeal? I would still use the flour for dipping, just wasn’t sure if I need to buy regular cornmeal…. anybody??
    Thank You !

  5. SusanW says

    I’ll have to try these. My DH’s garden is doing so well that when he brings me more cucumbers, I just cry. We have enough dill pickles canned to last a long time.

    I started singing “Sunshine and Lollipops…” as I was reading this entry, and my 7 yo DD told me to stop. And to NOT sing that in public! (because she knows I will) LOL

  6. Geraldine Valles says

    Well I can’t wait go try this recipes. Once again I’m hooked on you. Would you happen to have a good homemade recipe for Butter Milk Ranch Dressing. And yes every time I’m in the kitchen singing Sunshine and Lollipops my grandson says grandma making use good yummy food.. Can’t help but love are grandchildren.

  7. wondergirl says

    I tried these :)
    These were my replacements/modifications.
    For the flour I used whole wheat which was very good actually, and added to the crunchiness.
    And did 1/2 milk 1/2 buttermilk for the liquid :)
    For dipping sauce I used a yoghurt/dill dressing.

    nom nom nom

  8. Caitlin says

    I have tried to make fried pickles before, and failed miserable. My boyfriend loves them so i want to give it another try with this recipe. Rather then frying has anyone tried baking? If so how long and at what temp?

    • says

      You can try baking but I’d go for frying first. Baking will not get you that wonderful crispness in the breading, although it is a good option if you simply cannot fry them and just want the pickle but aren’t concerned with texture or the flavor you’d get from frying. You can do this! You’re far more talented than you realize!

  9. Molly Fox says

    How funny that fried pickles was a post today. I had fried pickles at City Barbeque yesterday. We asked for a sample and the manager brought us a regular helping (as we say in the south) on the house. And yes I did have diet Dr. Pepper. Guess I could try these myself.

  10. Grandma Linda says

    I love your humor!!! LOL!! And I love Leslie Gore’s song!! yup , Drive my children crazy too!! When start cook or clean I turn on my music and drive them nut!! It my back for all the gray hair!!. I love Fried Dill pickle!!!

  11. Christopher says

    Love this recipe. Thank you. This is one of my favorites: It’s right up there with my fried zucchini strips and curry aioli dipping sauce. Being a NYC boy, born, bread and raised and now living in SC, thank God; I miss good pickles. Vlasic and Claussen are okay at best. Mount Olive hasn’t a clue. There is nothing, however, like a fresh Kosher dill pickle. I’ve discovered that Wally-World (Walmart) has just started carrying one of my absolute favorites, Guss’ Fresh Dill Pickle Spears. It’s from the same place that I was hatched, the ghettos of the Lower East Side of Manhattan. If you can find’em, try‘em. It does make a difference. Even my wife, who never liked fried pickles, likes these.
    BTW, many claim that the fried dill pickle was born in the south. Though it was popularized in the south in the 60’s, it was actually born in NYC in the late 1800’s. It goes along with the myth that corned beef is an Irish fare and the recipes are from Ireland. I remember going down town to the Hassidic community in NYC, in the mid 50’s with my grandfather, and enjoying hot potato Knishes and fried dill pickles; and don’t forget the hot Kosher horseradish mustard. Mmm, Mmm good. God bless.

  12. Cheryl In Texas says

    Love Fried Pickles so will definitely try these. And the other great song by Leslis that I LOVE is:

    Judy’s Turn to Cry -because the good girl wins him back!

    By the way, I tried to watch the video but it says it’s private so I was unable to see it.

  13. Mary Lou Brown says

    I can’t believe this! You read my mind I’m sure. I was surfing the web yesterday for a fried pickle recipe…..here It is. Cool. Gonna try making these up, freezing em then taking em to our business for cooking there. Have you ever bought these pre made and frozen from a food distributor? Expensive. Thanks so much . Can’t wait to try em.

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