Fried Dill Pickles
Tangy dill pickle slices coated in a seasoned cornmeal and flour batter then fried to golden perfection. These crunchy bites are a beloved Southern snack and appetizer.
Crunchy Southern fried pickle slices with a seasoned cornmeal coating.
Nutrition per serving
Ingredients
main
batter
seasoning
cooking
Instructions
Drain and Dry the Pickles
Remove pickle slices from the jar and spread them out on a layer of paper towels. Pat the tops with additional paper towels to remove as much moisture as possible. Dry pickles are essential so the batter will stick properly and the oil will not splatter.
Prepare the Batter
In one shallow bowl pour the buttermilk. In a second shallow bowl whisk together the flour, cornmeal, smoked paprika, garlic powder, cayenne pepper, and a generous pinch of salt. Mix until all dry ingredients are evenly combined.
Heat the Oil
Pour vegetable oil into a heavy bottomed skillet or Dutch oven to a depth of about 2 inches. Heat over medium high heat until the oil reaches 375 degrees F. Use a thermometer to verify the temperature before frying.
Coat and Fry the Pickles
Dip each pickle slice in the buttermilk then dredge thoroughly in the seasoned flour and cornmeal mixture, pressing gently to adhere. Working in batches, carefully lower the coated pickles into the hot oil. Fry for 2 to 3 minutes per side until deep golden brown. Do not overcrowd the pan.
Drain and Serve
Remove fried pickles with a slotted spoon and transfer to a paper towel lined plate to drain excess oil. Season immediately with a little extra salt. Serve hot with ranch dressing or remoulade sauce on the side.
Substitutions
Common mistakes
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