Recipe courtesy of Theresa Grant

Fried Dill Pickles

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  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: 12 servings
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1 pint sliced dill pickles, undrained

1 large egg, lightly beaten

1 tablespoon all-purpose flour, plus 1 1/2 cups all-purpose flour

1/2 teaspoon hot sauce

1 1/2 to 2 teaspoons ground red pepper

1 teaspoon garlic powder

1/4 teaspoon salt

1 teaspoon paprika

Vegetable oil


  1. Drain pickles, reserving 2/3-cup pickle juice. Press pickles between paper towels. Combine 2/3 cup pickle juice, egg, 1 tablespoon flour, and hot sauce. Stir well and set aside.
  2. Combine 1 1/2 cups flour with ground red pepper, garlic powder, salt, and paprika. Blend well. Dip pickles in egg mixture, then dredge in flour mixture. Fry coated pickles in 375-degree oil until golden brown. Drain on paper towels.