Recipe 54: Fried Pickles
Fried, delicious, and easy
Published in
2 min readApr 23, 2017
This is one of the many recipes that Aaron and I want to share with you. We are overjoyed for you to come with us on our journey as we put together different concoctions and laugh together (all while hoping to not burn our apartment down). Please enjoy these recipes as much as we have. We welcome you to a small, but intentional, part of our lives.
If you would like to read the post that accompanies this recipe, check it out here.
What You’ll Need
- Thin dill pickle slices, 1 jar — drained
- All-purpose flour, 2 cups*
- Salt, 1/2 teaspoon
- Pepper, 1/4 teaspoon
- Eggs, 2 large
- Milk, 1 cup
- Olive oil
- Skillet
Optional
- Ranch Dressing
- Sriracha
*Because of dietary restrictions, we used Gluten Free all-purpose flour
How We Did It
- Drain pickle juice and lay pickles out on paper towels and blot them to remove any excess moisture.
- Combine flour, salt, and pepper in a shallow (wide, if possible) bowl.
- Beat eggs and milk in another bowl.
- Coat pickles with flour mixture, dip in egg mixture, and coat again with flour mixture.
- Once all pickles are covered, set aside.
- In a skillet, heat oil until bubbling (about 375 degrees).
- Fry pickles (do not overcrowd skillet) for about 1–2 minutes on each side or until golden brown.
- Once cooked, place on clean paper towel to drain excess oil.
- Serve warm with ranch/sriracha dressing (if you so desire).
- Enjoy!
A Final Note
Aaron and I had so much fun cooking this recipe together. We loved putting our own spin on it but we do need to give credit where it is due. We found this recipe from our friend Kyla. Find the original recipe here:
