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Thread: Fried Pickles (copycat recipe)

  1. #1
    TVWBB Olympian Clint's Avatar
    Join Date
    May 2009
    Salt Lake City, UT

    Fried Pickles (copycat recipe)

    1 (16-oz) jar dill pickle slices
    1 cup buttermilk
    1 large egg
    4 dashes hot sauce
    1 cup all-purpose flour
    tsp paprika
    tsp garlic powder
    tsp cayenne pepper
    Neutral cooking oil, (peanut, vegetable, canola, etc)

    Preheat about 2-inches of oil in a large (8 quart) pot to 350F. Prepare a tray with double paper towel stack. Set aside.

    In a medium bowl combine buttermilk, egg, and hot sauce. Beat with a fork to combine. Drain pickle juice from pickle jar, add pickles to buttermilk mixture. Stir to combine.

    In a separate bowl whisk together flour, paprika, garlic powder and cayenne pepper.

    Add about a handful of pickles to flour mixture. Swirl pickles around and make sure they are well coated. Shake off excess flour and drop pickles in hot oil one at a time. Only put 7-8 pickles at a time so the temperature does not drop too much.

    Fry pickles for 3-5 minutes until they are golden brown. Remove from oil with a slotted spoon and drain on a tray lined with paper towels.

    Serve and enjoy!

    Cook's Note

    Stir flour mixture between batches and pull out dough chunks to keep coating from getting chunky.
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  2. #2
    TVWBB Hall of Fame Timothy F. Lewis's Avatar
    Join Date
    Feb 2016
    Kalamazoo, MICHIGAN
    I enjoy the heck out of fried pickles, I prefer spears over chips though, need to revisit them....soon!
    Distinguebant Sed, Ignoret In Particulari!
    "If brains was lard, that boy couldn't grease too big a skillet!" J. D. Clampett

  3. #3
    TVWBB Hall of Fame Bob H.'s Avatar
    Join Date
    Oct 2005
    One more thing, save the pickle juice, it makes a great steak marinade.

  4. #4
    TVWBB Fan Jim Strickland's Avatar
    Join Date
    Jun 2016
    Temperance, MI
    I had never tried a fried pickle until I had gone to Tony Packo's in Toledo, OH. I admit to eating two orders and enjoyed every bite. I will try making this recipe. Thanks Clint.
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