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    Louisiana Deep Fried Pickles

    Louisiana Deep Fried Pickles
    • 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.


    More recipes by Jim M.