Recipe

Fried Dill Pickles Recipe


Fried Dill Pickles Recipe
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You'll be amazed how fast these crispy snacks disapper. They're a unique alternative to potato chips and a great accompaniment for a fish fry.

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Ingredients
  • 2 pints sliced dill pickles, undrained
  • 1 large egg, lightly beaten
  • 1 tablespoon, all purpose flour
  • 1/2 teaspoon hot sauce
  • 1 1/2 cups all purpose flour
  • 2 1/1 teaspoons ground red pepper
  • 1 teaspoon garlic powder
  • 1/4 teaspoon salt
  • Vegetable oil

Directions
  1. Drain pickles, reserving 2/3 cup pickle juice. Press pickles between paper towels to remove excess moisture. Combine 2/3 cup pickle juice, egg, 1 tablespoon flour, and hot sauce; stir well and set aside.
  2. Combine 1 1/2 cups flour and next 3 ingredients; stir well. Dip pickles in egg mixture; dredge in flour mixture.
  3. Pour oil to depth of 1 1/2 inches if using a skillet. Fry coated pickles, in batches, in hot oil (375 degrees) for 2 to 3 minutes or until golden, turning once. Drain on paper towels. Serve Immediately.
  4. Yield: about 10 1/2 dozen

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Comments


Yummo! :)


These are the best. Used to order them all the time at a restaurant back in the midwest. Unfortunately they can't be found on any menu up here. Now I have the recipe to make our own:o)


YUUUUUMY ! I used to get them at a restaurant in Louisiana but the rest. closed down. I'll make here at home now ! They are awesome !


Southern Gourmet! LOL


My mother-in-law was just talking about these on Thanksgiving. I'm going to give her the recipe.


Hope she likes them!


I have always wanted to try these...Now I can. Thanks


We were just talking about these at a family bbq last weekend I am totally going to try it out they sound so yummy! :)

ps-I was just curious what is that delicious looking dip on the side in your pic?


Pickles aren't my favorite thing.I believe that I am going to give this a try.I even believe that my boyfriend may like this one though.Thank you for this recipe.I emailed it to myself.That way I can print it off at the library when I am there. When ever that is though.


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