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- Level: Easy
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
- Yield: 3 to 5 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 528
- Total Fat
- 28 g
- Saturated Fat
- 6 g
- Carbohydrates
- 59 g
- Dietary Fiber
- 3 g
- Sugar
- 4 g
- Protein
- 9 g
- Cholesterol
- 46 mg
- Sodium
- 177 mg
- Level: Easy
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
- Yield: 3 to 5 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 528
- Total Fat
- 28 g
- Saturated Fat
- 6 g
- Carbohydrates
- 59 g
- Dietary Fiber
- 3 g
- Sugar
- 4 g
- Protein
- 9 g
- Cholesterol
- 46 mg
- Sodium
- 177 mg
Ingredients
Directions
- Preheat your deep-fryer to 375 degrees F.
- Into an 8 by 8-inch casserole dish, beat together milk, egg, cayenne, and a splash of the pickle juice.
- Combine the cornmeal, flour, paprika, salt, pepper, and dill into another baking dish.
- Thoroughly dry the pickles with paper towels. Dredge first through the wet, then the dry ingredients. Gently place pickles into the deep-fryer in batches and fry until golden brown, about 1 1/2 to 2 minutes. Remove to a paper towel lined sheet tray and immediately season with salt.
