Elviss Fried Dill Pickles Recipes

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FRIED DILL PICKLES



Fried Dill Pickles image

You may be surprised when you see how easy it is to make a batch of Fried Dill Pickels. Don't be surprised if they get snatched up in a flash! -Eloise Maynor, Scottsboro, AL

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 3-1/2 cups.

Number Of Ingredients 11

1 jar (32 ounces) whole dill pickles
1 cup buttermilk
2 tablespoons Louisiana-style hot sauce
1 cup all-purpose flour
1 cup cornmeal
2 tablespoons garlic salt
2 tablespoons paprika
1 tablespoon cayenne pepper
1 teaspoon pepper
Oil for deep-fat frying
Ranch salad dressing, optional

Steps:

  • Drain pickles, discarding liquid. Cut pickles into 1/2-inch-thick slices. Drain on paper towels; blot with additional paper towels until dry., In a shallow bowl, mix buttermilk and hot sauce. In another shallow bowl, mix flour, cornmeal, garlic salt, paprika, cayenne pepper and pepper. Dip pickles in buttermilk mixture, then in flour mixture. In a Dutch oven, heat 1 in. of oil to 375°. Working in batches, fry pickles 2-3 minutes on each side or until golden brown. Drain on paper towels. Serve immediately with ranch dressing, if desired.

Nutrition Facts : Calories 94 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1237mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein.

FRIED DILL PICKLES



Fried Dill Pickles image

Make and share this Fried Dill Pickles recipe from Food.com.

Provided by Gloria 15x

Categories     Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 pint dill pickle, sliced and undrained
1 large egg, beaten
1 tablespoon all-purpose flour, plus
1 1/2 cups all-purpose flour
1/2 teaspoon ground red pepper
1 teaspoon garlic powder
1/4 teaspoon salt
1 teaspoon paprika
hot sauce
vegetable oil (for frying)

Steps:

  • Drain pickles, reserving 2/3 cup pickle juice.
  • Press pickles between paper towels.
  • Combine pickle juice, egg, 1 Tbsp flour and hot sauce(to taste). Stir well and set aside.
  • Combine remaining flour with red pepper, garlic powder, salt and paprika. Blend well.
  • Dip pickles in egg mixture then in flour mixture.
  • Fry coated pickles in 375F oil until golden brown.
  • Drain on paper towels.

Nutrition Facts : Calories 209.3, Fat 1.9, SaturatedFat 0.5, Cholesterol 46.5, Sodium 823.7, Carbohydrate 40.2, Fiber 2.5, Sugar 1.3, Protein 7.3

FRIED DILL PICKLES



Fried Dill Pickles image

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

Provided by DMJOLLY

Categories     Appetizers and Snacks

Yield 16

Number Of Ingredients 9

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

Steps:

  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 173.2 calories, Carbohydrate 24.6 g, Cholesterol 12.8 mg, Fat 6.5 g, Fiber 1.4 g, Protein 4.1 g, SaturatedFat 1.1 g, Sodium 848.6 mg, Sugar 1.6 g

DILL PICKLES



Dill Pickles image

Make your own dill pickles at home with Alton Brown's easy recipe from Good Eats on Food Network.

Provided by Alton Brown

Time P10DT15m

Yield 3 pounds pickles

Number Of Ingredients 8

5 1/2 ounces pickling salt, approximately 1/2 cup
1 gallon filtered water
3 pounds pickling cucumbers, 4 to 6-inches long
1 tablespoon black peppercorns
1 tablespoon red pepper flakes
2 cloves garlic, crushed
1 teaspoon dill seed
1 large bunch dill

Steps:

  • Combine the salt and water in a pitcher and stir until the salt has dissolved.
  • Rinse the cucumbers thoroughly and snip off the blossom end stem. Set aside.
  • Place the peppercorns, pepper flakes, garlic, dill seed and fresh dill into a 1-gallon crock. Add the cucumbers to the crock on top of the aromatics. Pour the brine mixture over the cucumbers in order to completely cover. Pour the remaining water into a 1-gallon ziptop plastic bag and seal. Place the bag on top of the pickles making sure that all of them are completely submerged in the brine. Set in a cool, dry place.
  • Check the crock after 3 days. Fermentation has begun if you see bubbles rising to the top of the crock. After this, check the crock daily and skim off any scum that forms. If scum forms on the plastic bag, rinse it off and return to the top of the crock.
  • The fermentation is complete when the pickles taste sour and the bubbles have stopped rising; this should take approximately 6 to 7 days. Once this happens, cover the crock loosely and place in the refrigerator for 3 days, skimming daily or as needed. Store for up to 2 months in the refrigerator, skimming as needed. If the pickles should become soft or begin to take on an off odor, this is a sign of spoilage and they should be discarded.

ELVIS'S FRIED DILL PICKLES



Elvis's Fried Dill Pickles image

Make and share this Elvis's Fried Dill Pickles recipe from Food.com.

Provided by Lennie

Categories     Lunch/Snacks

Time 22m

Yield 8 serving(s)

Number Of Ingredients 10

8 dill pickles
1/2 cup flour
1 1/4 tablespoons black pepper
1/4 cup beer
1/2 teaspoon salt
1 1/4 tablespoons paprika
2 teaspoons garlic salt
1 1/4 tablespoons cayenne pepper
3 dashes hot pepper sauce
oil (for deep frying)

Steps:

  • Cut dill pickles in slices as thick as a silver dollar.
  • Mix together the remaining ingredients except the oil to form a batter.
  • Dip the pickle slices in the batter and quickly fry in oil heated to 375 degrees until pickles float to the top, about 4 minutes.

Nutrition Facts : Calories 51.6, Fat 0.5, SaturatedFat 0.1, Sodium 983.1, Carbohydrate 10.6, Fiber 1.9, Sugar 2.5, Protein 1.6

FRIED DILL PICKLES



Fried Dill Pickles image

Provided by Patrick and Gina Neely : Food Network

Categories     appetizer

Time 25m

Yield 3 to 5 servings

Number Of Ingredients 12

Peanut oil, for frying
1 cup milk
1 egg
Pinch cayenne
Splash pickle juice
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon smoked paprika
1 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper
2 teaspoons finely chopped dill
1 jar whole dill pickles, sliced into spears

Steps:

  • 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.

DEEP FRIED DILL PICKLES



Deep Fried Dill Pickles image

Delicious dill pickles that are battered then fried. This recipe also works well with other pickled vegetables, like pickled peppers.

Provided by MARBALET

Categories     Appetizers and Snacks

Time 20m

Yield 12

Number Of Ingredients 14

2 eggs
1 cup buttermilk
1 tablespoon Worcestershire sauce
½ teaspoon vinegar-based hot pepper sauce
¾ teaspoon cayenne pepper
¼ teaspoon seasoning salt
¼ teaspoon garlic powder
1 cup cornmeal
2 ¼ cups all-purpose flour
1 teaspoon salt
¾ teaspoon ground black pepper
1 (32 ounce) jar dill pickle slices
1 cup vegetable oil for deep frying
salt and pepper to taste

Steps:

  • In a large bowl, combine 2 eggs, 1/4 cup of the flour, buttermilk, Worcestershire sauce, hot sauce, cayenne pepper, seasoning salt and garlic powder.
  • In a separate mixing bowl, combine cornmeal, 2 cups flour, salt and 3/4 teaspoon black pepper.
  • Preheat oil in a deep fryer or pot to 365 degrees F (180 degrees C).
  • Dip drained pickles into milk mixture and then dredge them in the flour mixture. Deep fry until golden brown. Drain on paper towels. Salt and pepper to taste

Nutrition Facts : Calories 174 calories, Carbohydrate 30.3 g, Cholesterol 31.8 mg, Fat 3.6 g, Fiber 2.3 g, Protein 5.5 g, SaturatedFat 0.7 g, Sodium 1222.5 mg, Sugar 2.3 g

I-LOVE-PICKLES FRIED DILL PICKLES



I-Love-Pickles Fried Dill Pickles image

Everyone should try this southern treat just once! You can make 'em spicy by adding some hot sauce or using garlic pickles. Another recipe found on the www.ilovepickles.com site. Prep time includes refrigeration time.

Provided by Kats Mom

Categories     Vegetable

Time 50m

Yield 8 serving(s)

Number Of Ingredients 9

1 cup all-purpose flour
1/4 cup cornstarch
1 teaspoon baking powder
1/4 teaspoon salt
1 cup ice water
1 egg yolk
2 tablespoons pickle juice
4 cups dill pickles, sliced 1/4-inch thick and drained or 4 cups dill pickles, whole, drained
vegetable oil (for frying)

Steps:

  • Stir flour, cornstarch, baking powder and salt into large bowl.
  • Make a well in center; add water, egg yolk and pickle juice, all at once.
  • Stir with wire whisk to make a smooth batter.
  • Cover bowl and refrigerate 30 minutes.
  • Heat at least 2 inches of oil in deep fryer or large saucepan to 375ºF.
  • In batches, dip pickle slices in the batter to coat evenly and lightly.
  • Fry without crowding in hot oil until golden and crisp, 1-1/2 to 2 minutes.
  • Drain on paper towels and serve at once.

Nutrition Facts : Calories 91.4, Fat 0.8, SaturatedFat 0.2, Cholesterol 23.6, Sodium 1036.9, Carbohydrate 18.7, Fiber 1.3, Sugar 2.6, Protein 2.4

UNCLE BUBBA'S FRIED DILL PICKLES



Uncle Bubba's Fried Dill Pickles image

Make and share this Uncle Bubba's Fried Dill Pickles recipe from Food.com.

Provided by Chef GreanEyes

Categories     < 60 Mins

Time 1h

Yield 1 huge side, 6-10 serving(s)

Number Of Ingredients 6

1 (24 ounce) jar kosher dill pickles (spears or slices)
1 teaspoon garlic powder
1/2 cup louisiana hot sauce (Texas Pete)
1/2 cup buttermilk
1 gallon peanut oil
2 cups batter frying mix (Uncle Bubba's Fry Mix #477285)

Steps:

  • Drain the juice from the pickle jar and refill the jar with the garlic powder, hot sauce, and buttermilk. Marinate the pickles for at least 30 minutes.
  • In a Dutch oven over medium-high heat, heat the oil to 350 degrees F. Drain the pickles. Put the fry mix in a large mixing bowl, and toss the pickles to coat thoroughly. Shake off the excess mix by tossing lightly in a strainer and deep fry the pickles in batches for 3 to 5 minutes, depending on the size of the spears.
  • When golden brown, remove the pickles from the oil with a clean strainer or slotted metal spoon and place on paper towels to drain off any excess oil. Serve immediately.

FRIED DILL PICKLES



Fried Dill Pickles image

This is the only way I will eat pickles! These tasty litle morsels are said to have originated at The Hollywood Cafe in Tunica, Mississippi. This recipe is from "The Glory of Southern Cooking" by James Villas.

Provided by mailbelle

Categories     Lunch/Snacks

Time 30m

Yield 24 pickle chips (approximately)

Number Of Ingredients 7

1 cup buttermilk
1 large egg
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
vegetable oil (for deep frying)
4 large crisp dill pickles, cut widthwise into 3/4-inch chips

Steps:

  • In a bowl, whisk together the buttermilk and egg till well blended.
  • In another bowl, whisk together the flour, baking powder, and salt, and add to the buttermilk mixture; stir till well blended and smooth.
  • Heat about 2 inches of oil to 375 degrees. Dip the pickle chips in the batter. Fry a few at a time in the oil till golden brown, about 3 minutes; drain on paper towels and serve hot.

Nutrition Facts : Calories 30.2, Fat 0.4, SaturatedFat 0.1, Cholesterol 9.2, Sodium 365.8, Carbohydrate 5.5, Fiber 0.4, Sugar 1.3, Protein 1.3

FRENCH-FRIED DILL PICKLES



French-Fried Dill Pickles image

In response to a recipe search. I found this recipe from a cookbook called "Different, But Still Special" from Philadelphia, Pennsylvania. Prep time is estimated.

Provided by Miss Annie

Categories     Vegetable

Time 50m

Yield 13 Dozen fried pickles (approx.)

Number Of Ingredients 12

2 (22 ounce) jars sliced dill pickles, drained
1/2 cup milk
1/2 cup beer
1 large egg, beaten
1 tablespoon flour
3 drops hot sauce
3 cups flour
2 teaspoons ground red pepper (optional)
1 teaspoon black pepper
1/4 teaspoon salt
1/4 teaspoon garlic powder
ranch salad dressing

Steps:

  • Press pickle slices between paper towels to remove excess moisture.
  • Set Aside.
  • Combine milk and next 4 ingredients; stir well.
  • Combine 3 cups flour, red pepper, and next 3 ingredients; stir well.
  • Dip pickle slices in milk mixture; dredge in flour mixture.
  • Pour oil to a depth of 4 inches in a Dutch oven and heat to 375ºF.
  • Fry pickles, in batches, for 5 minutes or until golden.
  • Drain on paper towels.
  • Serve warm with dressing.

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