Southern Fried Pickles

Here’s a recipe for what I call “southern fried pickles.”  I don’t know how southern they are, but I have grown fond of these things.  Here is a simple recipe for southern fried pickles. 

  • Sliced dill pickles
  • Seafood breader
  • Canola oil
  • Salt (if desired)
  • Using a paper towel, lightly dry the dill pickle slices. 
  • Batter them with seafood breader. 
  • Heat up a small amount of canola oil in a pan (enough to saute the batter pickles). 
  • Test to see if the oil is hot enough by dipping the tip of a battered pickle in the oil. 
  • If it starts to fry (without smoking), the oil is hot enough. 
  • If it starts to fry too fast and smoke, turn the burner off and allow the oil to cool slightly before proceeding.
  • Carefully place the pickles in the oil to avoid being splattered with the hot oil.  Remember the sliced pickles do contain water.
  • Be sure not to crowd the pan and don’t place pickles on top of each other, or they will stick to each other as they fry, and the breader will not be done. 
  • When one side is browned lightly, flip the pickles and brown the other side. 
  • When the pickles are done, place the fried pickles on a paper towel to soak up the excess oil. 
  • Salt lightly as desired. 

You will be surprised at how buttery the fried pickles taste.  I love them.  They are best eaten while hot, but be careful.  They can burn your mouth!  They go very well dipped in ranch or blue cheese dressing.  Serve as an appetizer at a party or enjoy them as a snack.   

Try these tasty delights.  Let me know how they turned out for you.


About Katrina Parker Williams

Katrina Parker Williams teaches English composition and grammar at a community college. She is a Barton College graduate with a B.S. in Communications and a Masters of Education in English from East Carolina University. She is also the author of a fictional novel titled Liquor House Music. Her works have appeared in Charlotte Viewpoint, Muscadine Lines, Usadeepsouth, and on the Wilson Community College website. Her writings have recently been published at The Saints’ Placenta and All Things Girl and is forthcoming in Dead Mule School of Southern Literature and Muscadine Lines.
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