Deep-Fried Pickles

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  • Level: Easy
  • Total: 27 min
  • Prep: 15 min
  • Cook: 12 min
  • Yield: 4 to 6 servings
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Vegetable oil, for frying

1 cup all-purpose flour

Salt and fresh ground black pepper

4 large eggs, beaten

1 cup cornmeal

One 16-ounce jar bread and butter pickles

Honey Mustard Sauce, recipe follows

Honey Mustard Sauce:

1/4 cup sour cream

1/4 cup Dijon mustard

1/2 cup mayonnaise

2 tablespoons honey


  1. In a heavy-bottomed pot, heat 2-inches of oil to 350 degrees F.
  2. Put the flour and a dash of salt and pepper in a small bowl, the beaten eggs in another bowl, and the cornmeal with a dash of salt and pepper in a third bowl. Dredge the pickles in the flour, then the egg, and then the cornmeal. In batches, carefully lower the pickles into the oil and fry for 3 minutes. Using a slotted spoon remove from the oil to paper towels to drain.
  3. Transfer to a serving platter and serve with Honey Mustard Sauce.

Honey Mustard Sauce:

  1. In a small bowl, stir together all the sauce ingredients until smooth.