Southern Fried Dill Pickles Recipe
(32 pieces)
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Ingredients
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Pickles
Batter
Frying
Method
Preparation
- 1
Prepare the Pickles
Drain the dill pickles from their brine and pat them dry with paper towels to remove excess moisture. Cut each pickle in half lengthwise to make them easier to coat and fry.
Batter Preparation
- 2
Mix the Dry Ingredients
In a large mixing bowl, combine the all-purpose flour, cornmeal, baking powder, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Whisk until well blended.
- 3
Add Wet Ingredients
In a separate bowl, whisk together the buttermilk and the egg until fully combined. Pour this mixture into the dry ingredients and stir until just combined. The batter should be thick.
Frying
- 4
Heat the Oil
In a large, deep skillet or heavy-bottomed pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test if the oil is ready by dropping a small amount of batter into it; if it sizzles, the oil is hot enough.
- 5
Coat the Pickles
Dip each pickle half into the batter, ensuring they are fully coated. Allow any excess batter to drip off.
- 6
Fry the Pickles
Carefully place the battered pickles into the hot oil, frying in batches to avoid overcrowding. Fry for about 2-3 minutes on each side or until they are golden brown and crispy.
- 7
Drain and Serve
Once fried, remove the pickles from the oil and place them on a plate lined with paper towels to drain excess oil. Serve warm with your choice of dipping sauce.
