French-Fried Dill Pickles

Name: French-Fried Dill Pickles
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 13 Dozen fried pickles (approx.)
Ingredients: 2 (22 ounce) jars sliced dill pickles, drained; 1/2 cup milk; 1/2 cup beer; 1 large egg, beaten; 1 tablespoon flour; 3 drops hot sauce; 3 cups flour; 2 teaspoons ground red pepper (optional); 1 teaspoon black pepper; 1/4 teaspoon salt; 1/4 teaspoon garlic powder; ranch salad dressing

Submitted by Miss Annie

"In response to a recipe search. I found this recipe from a cookbook called "Different, But Still Special" from Philadelphia, Pennsylvania. Prep time is estimated."

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Ready In:: 50mins
Ingredients:: 12
Yields:: 13 Dozen fried pickles (approx.)

ingredients

2 (22 ounce) jars sliced dill pickles, drained
¹⁄₂ cup milk
¹⁄₂ cup beer
1 large egg, beaten
1 tablespoon flour
3 drops hot sauce
3 cups flour
2 teaspoons ground red pepper (optional)
1 teaspoon black pepper
¹⁄₄ teaspoon salt
¹⁄₄ teaspoon garlic powder
ranch salad dressing

directions

Press pickle slices between paper towels to remove excess moisture.
Set Aside.
Combine milk and next 4 ingredients; stir well.
Combine 3 cups flour, red pepper, and next 3 ingredients; stir well.
Dip pickle slices in milk mixture; dredge in flour mixture.
Pour oil to a depth of 4 inches in a Dutch oven and heat to 375ºF.
Fry pickles, in batches, for 5 minutes or until golden.
Drain on paper towels.
Serve warm with dressing.

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Reviews

I came to post this recipe, and found you had already done so. These are fabulous! I first had them served as an appetizer to a fried catfish dinner with coleslaw and fries....now I am seeing them served here in the south with fried shrimp. However you choose to serve them...they are great as a snack by themselves! The only suggestion I have is to use Peanut Oil to prevent the "gunky stuff" while frying.

breezermom
We loved these! Pressing the moisture out of the pickle slices is a MUST. I also liked the breading - double-dipping certainly isn't necessary for delicious fried pickles. We had half the pickles eaten before I remembered the ranch dip I made to go with them - everyone just kept eating them off the drainer as I would get a batch done! [The only problem I had in trying this recipe, which may be a slip of my hand, is that my frying grease got dark and gunky (and smokey-stink) before I got all my pickles fried.] Good one, Miss Annie!!

Cream Puff