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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.

Recipe by Southern Living July 2007

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Credit: Ralph Anderson; Styling: Leigh Anne Montgomery

Recipe Summary test

prep:
15 mins
fry:
4 mins
total:
19 mins
Yield:
Makes 8 to 10 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Pat pickles dry with paper towels.

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

  • 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°.

  • 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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