Thursday, November 12, 2009

Fried Dill Pickles

We're chuggin' along at the 75th post :) Any suggestions for 100? I've been thinking about it since 50, but I just don't know what I want to do to celebrate 100.

Anyway, for the 75th, I made one of my sous chef's FAVORITE appetizers. He and I have made them before when we were in college, but the batch we made then just wasn't right. It was way too salty. We still ate them, but they weren't our favorite.
This time around, I stumbled upon the perfect recipe as these were better than any I have ever tasted in a restaurant before. This recipe from was fabulous!Ingredients
1 pint sliced dill pickles, undrained
1 large egg, lightly beaten
1 tablespoon all-purpose flour, plus 1 1/2 cups all-purpose flour
1/2 teaspoon hot sauce
1 1/2 to 2 teaspoons ground red pepper
1 teaspoon garlic powder
1/4 teaspoon salt
1 teaspoon paprika
Vegetable oil

Drain pickles, reserving 2/3-cup pickle juice. Press pickles between paper towels. Combine 2/3 cup pickle juice, egg, 1 tablespoon flour, and hot sauce. Stir well and set aside.

Combine 1 1/2 cups flour with ground red pepper, garlic powder, salt, and paprika. Blend well. Dip pickles in egg mixture, then dredge in flour mixture. Fry coated pickles in 375-degree oil until golden brown. Drain on paper towels.

Yes, these aren't the healthiest things in the world, but they make great finger foods for a party where hopefully each person only eats a few :) This is by far the best fried pickle recipe I have ever had. Grab some fat free ranch at the store, too, for your fried pickle dipping sauce.


  1. Yum!! I could eat a big platter of these right now.

  2. I had almost completely forgotten about my love for fried pickles...I haven't seen them anywhere in Singapore. You can bet your butt I'm going to make them now, though! Wahoo!



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