shared by followers | following

Louisiana Deep Fried Pickles

  • 6 servings
  • Mins
    Prep Time
  • Mins
    Cook Time


1 cup all-purpose flour
¼ cup cornstarch
1 t baking powder
¼ t salt
1 cup ice water
1 egg yolk
2 T sour dill pickle brine
4 cups drained sour dill pickles,
sliced into ¼-inch thick medallions
vegetable oil for frying
Show Hide

Nutrition Facts

Amount Per Serving

Calories Calories from Fat
% Daily Value
Total Fat g %
Saturated Fat g %
Trans Fat g
Cholesterol mg %
Sodium mg %
Total Carbohydrate g %
Dietary Fiber g %
Sugars g
Protein g %


Stir flour, cornstarch, baking powder and salt into a large bowl. Make a well in center; add water, egg yolk and pickle juice, all at once. Stir with a wire whisk to make a smooth batter. Cover bowl and refrigerate for 30 minutes. Heat at least 2-inches of bacon drippings or oil in a deep fryer or large saucepan to 375˚F. 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.

More recipes by Jim M.

views icon 800 heart icon No one has favorited this yet. Be the first! (hide recent) (view recent)

Member options

By logging in, you can leave comments and rate this recipe.

Sign In