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Photo: Ralph Anderson; Styling: Leigh Anne Montgomery Photo by: Photo: Ralph Anderson; Styling: Leigh Anne Montgomery

Beer-Batter Fried Pickles

Serve this Alabama-original, fried pickles, at your next barbecue for a fun twist on a favorite condiment. We also tried and loved fried Wickles-brand sweet-hot sliced pickles in this recipe. These Alabama-bred pickles are sold nationwide, but you can also order them from www.wickles.com.

Southern Living JULY 2007

  • Yield: Makes 8 to 10 servings
  • Prep time: 15 Minutes
  • Fry: 4 Minutes


  • 2 (16-oz.) jars dill pickle sandwich slices, drained
  • 1 large egg
  • 1 (12-oz.) can beer
  • 1 tablespoon baking powder


1. Pat pickles dry with paper towels.

2. Whisk together egg and next 3 ingredients in a large bowl; add 1 1/2 cups flour, and whisk until smooth.

3. Pour oil to a depth of 1 1/2 inches into a large heavy skillet or Dutch oven; heat over medium-high heat to 375°.

4. Dip pickle slices into batter, allowing excess batter to drip off. Fry pickles, in batches, 3 to 4 minutes or until golden. Drain and pat dry on paper towels; serve immediately with Spicy Ranch Dipping Sauce.

Note: For testing purposes only, we used Vlasic Kosher Dill Stackers.


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Beer-Batter Fried Pickles Recipe