Fried Pickles
Quick answer
- Total time
- 35 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Brine-soaked cucumber already brings the salt and sourness, so the cornmeal coating carries only paprika, garlic powder and pepper.
Read more
Flat chips of even thickness suit this method better than spears, which hold more moisture. Weigh them drained, since the figure on the jar includes the brine.
Ingredients
Instructions
- 1
Drain pickles for 5 minutes, then press both sides dry between paper towels.
Use slices about 4 mm thick.
- 2
Put buttermilk in one bowl.
Mix flour, cornmeal, paprika, garlic powder and pepper in another.
- 3
Heat oil about 4 cm deep to 175°C in a deep pot, keeping it below half the pot height.
Dip pickles in buttermilk, then coat lightly with the flour mixture.
- 4
Fry in 3 to 4 uncrowded batches, turning once, for 2 to 3 minutes until the coating is firm and golden.
Let oil return to 175°C between batches.
- 5
Spread on a rack for 2 minutes to drain and vent steam.
Break the first piece before biting; the pickle inside can stay hot longer than the crust.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- Fried pickles with ranch dipping sauce
Betty Crocker · Checked: 2026-09-26
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