Fried Dill Pickles

4.5
(219)
174 Reviews
48 Photos

Dill pickle slices are breaded, then deep fried in peanut oil. A great snack.

Submitted by DMJOLLY
Updated on August 4, 2022
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Servings:
16
Yield:
16 servings
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Ingredients

Original recipe (1X) yields 16 servings

  • 1 egg, beaten

  • 1 cup milk

  • 1 tablespoon all-purpose flour

  • 1 tablespoon Worcestershire sauce

  • ¾ teaspoon salt

  • ¾ teaspoon ground black pepper

  • 3 ½ cups all-purpose flour

  • 1 (32 ounce) jar sliced dill pickles, drained

  • 1 quart vegetable oil for deep-frying

Directions

  1. In a small bowl, mix together the egg, milk, 1 tablespoon of flour, and Worcestershire sauce. In a separate bowl, stir together the remaining flour, salt, and pepper.

  2. Heat oil to 350 degrees F (175 degrees C) in a deep-fryer or heavy deep skillet. Dip pickle slices into the milk mixture, then into the flour mixture. Repeat dipping.

  3. Place the pickles carefully into the hot oil. Avoid over crowding by frying in several batches. Fry until pickles float to the surface, and are golden brown. Remove with a slotted spoon, and drain on paper towels.

Editor's Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

298 home cooks made it!

Nutrition Facts (per serving)

173 Calories
7g Fat
25g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 173
% Daily Value *
Total Fat 7g 8%
Saturated Fat 1g 6%
Cholesterol 13mg 4%
Sodium 849mg 37%
Total Carbohydrate 25g 9%
Dietary Fiber 1g 5%
Total Sugars 2g
Protein 4g 8%
Vitamin C 1mg 1%
Calcium 30mg 2%
Iron 2mg 9%
Potassium 132mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.