Ingredients
- Peanut oil
- 1 quart dill pickles
- 1 cup buttermilk
- 2 cups plain cornmeal
- 1 tablespoon kosher salt, plus more, if desired
Directions
Place enough peanut oil in a 4 to 5-quart cast iron Dutch oven to come halfway up the side of the pot. Place over medium-high heat and bring to 390 to 400 degrees F.
Remove the pickles from their brine and cut lengthwise into quarters, like spears. Lay the spears on a sheet pan lined with paper towels and pat them dry.
Place the buttermilk in 1 shallow dish and mix together the cornmeal and salt in a separate dish. Dip each pickle, 1 at a time, first into the buttermilk, then into the cornmeal and then repeat. Carefully place each spear into the hot oil and cook until golden brown, approximately 2 minutes. You can fry 3 to 4 pickles in the pot at a time. Adjust the heat, if necessary, in order to maintain a constant temperature of 390 to 400 degrees F. Transfer the pickles to a cooling rack set in a half sheet pan and allow to cool for 5 minutes before eating. Season with additional salt, if desired.
Photo: Deep-Fried Pickles Recipe

















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By jolynnhi_12989023
Aloha, 77
on July 09, 2010
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Very easy, fast and so yummy
By torba97_12904148
Fremont, CA
on July 08, 2010
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For what my info is worth ... Alton's recipe provides a clear and simple recipe. I have used it for pickles (Suggestion: Buy/use pickles of your choice. If you use a brand of pickles that you don't like...this recipe does not change the basic flavor. It adds a changed texture....something like fried tomatoes. I've also used the recipe with green beans, artichoke hearts, seedless cucumbers, etc., etc. Thanks Alton
By scottymini1_110...
jacksonville, FL
on February 20, 2009
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great job alton, your my role model!
Elvis would have loved them just like u had said, actually i thought u were going to make a pickle fried peanut butter sandwitch when you mentioned his name, wouldnt be half bad for me to eat.
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