Summer Recipe Series: Fried Pickles

As many of you know, here in the southern part of the country, we are notorious for deep frying many items that normally wouldn’t be fried. And while some of these fried creations feel quite unnecessary, (such as fried Oreos, cupcakes, and Twinkies- I think we can all agree that these don’t need any more fat and calories added to them) sometimes frying an unusual item can bring about a very tasty dynamic. This is the case with fried dill pickles, where the buttermilk based breading locks in and tempers the tart acids from the pickle and really creates a unique flavor, especially when served with a spicy dipping sauce. You can find fried pickles on many local menus, but here is a recipe if you want to try them for yourself!

Makes about 10 servings
  • 1/2 cup buttermilk
  • salt and black pepper to taste
  • 1 (16 ounce) jar dill pickle slices
  • 1/2 cup all-purpose flour
  • 1 1/2 cups fine cornmeal
  • 1 teaspoon seafood seasoning, such as Old Bay™
  • 1/4 teaspoon Cajun seasoning
  • 1 quart oil for frying
  • 1/2 teaspoon Cajun seasoning
  • 1 (12 ounce) jar buttermilk ranch dressing


  1. Cover a plate with parchment paper or wax paper. In a shallow dish, combine buttermilk, salt, and pepper. Place pickles in mixture and set aside.
  2. Pour the flour, cornmeal, seafood seasoning, and 1/4 teaspoon Cajun seasoning into a large, resealable plastic bag; shake to mix well. Add pickles a few at a time and tumble gently to coat evenly with the flour mixture. Remove and place on prepared plate.
  3. Heat oil to 365 degrees F (180 degrees C) in deep-fryer or heavy deep skillet.
  4. Fry pickles in several batches until golden brown and slightly crisp on the outside with a moist interior, 1 to 2 minutes. Drain on paper towels.
  5. In a small bowl, combine buttermilk ranch dressing with 1/2 teaspoon Cajun seasoning; blend. Serve as a dipping sauce for warm pickles.

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