Louisiana Deep Fried Pickles

Louisiana Deep Fried Pickles

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  • Prep Time


  • Cook Time


  • Servings



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  • 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


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.


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