Deep Fried Pickles

I saw a recipe for this a few days ago and thought it was a crazy idea but decided to google and see other Fried Pickle recipes I could find. I came up with this tweaked combination from half a dozen recipes for it and it's yummy! Even without a dipping sauce they are divine and I have a feeling I am going to become addicted ;-)



  • Pickle slices (choose your favorite pickle flavor)
  • 1 egg
  • 1/2 cup milk or buttermilk
  • 1/8 tsp. hot sauce
  • 1/2 tsp. Worcestershire sauce
  • 1 tsp. pickle juice
  • 1/2 cup flour, divided
  • 1/4 cup tempura batter mix
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • Vegetable oil for frying
  • Ranch or Blue Cheese dressing for dipping, if desired


Whisk together egg, milk, hot sauce, Worcestershire, pickle juice and 1/4 cup flour in a bowl.

In another bowl mix together remaining 1/4 cup flour, tempura batter mix, salt and pepper.

Dip pickle slices in to egg batter then dredge into tempura mixture to coat completely.

Transfer dredged pickles to a wax paper lined cookie sheet. Place cookie sheet in freezer for 30 to 45 minutes

Heat the oil in a deep fryer or sauce pan to medium-high heat and fry pickles in batches until golden brown, about 3-5 minutes.

Transfer on to cloth or paper towel to drain.


Serve with ranch or blue cheese dressing.

By Deeli from Richland, WA

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December 3, 20090 found this helpful

Thank you Deeli! Thumbs up for this!
Jennifer Northern Virginia

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December 4, 20090 found this helpful

I am laughing because I can remember my first introduction to deep fried dills (our favorites). I am a former western Washingtonian, and never heard of such things, but then I thought all corn bread was made in little square pans and was yellow and only served with certain things. After living in east Tennessee for many years, I learned that if you were not eating cornbread, (usually white cornmeal), with a meal it had to be breakfast time, so you were eating biscuits.


But, I digress, any way they are fixed, fried pickles are so good. I didn't need a tempura batter, as I mixed flour and corn starch, the kind you use to thicken things, and it gives a fantastic crispy outer edge. The Asians use it in a lot of their frying. Such a good combination, with the pickle slices nestled inside.

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December 5, 20090 found this helpful

My friend will be happy. She loves deep fried pickles.

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