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Easy, Delicious, Fried Pickles!

Posted by 1FrugalMom on August 24, 2014 at 2:45 AM

Easy, delicious, fried pickles!  Below is what I used when I made my fried pickles; however, you can choose to use, or not use, whatever you like.  Feel free to add, or eliminate, anything; as long as you have at least flour or cornmeal, and 2 or 3 other seasonings, plus some black pepper and salt of some type, everything will turn out fine.  Basically, use what you have available on hand.  Don't be afraid to experiment; this dish is very forgiving.



  •  Pickle slices, drained & lightly patted dry with paper towels
  • 1/3 cup yellow cornmeal
  • 1/3 cup all purpose, or bread, flour
  • 1/3 cup seasoned breadcrumbs (I used Italian)
  • 1/2 tbs. paprika
  • 1/2 tbs. chili powder
  • 1/2 tbs. ground cumin
  • 1/2 tbs. ground mustard
  • 1/2 tbs. black pepper
  • 1/2 tbs. onion powder
  • 1/2 tbs. Cajun/Creole seasoning
  • 1/2 tbs. garlic salt
  • 1 tbs. garlic powder
  • canola, vegetable, or peanut, oil, for frying (I used canola oil) 


  1. Mix together dry ingredients, and slice pickles if necessary.
  2. Heat oil in a large, heavy, skillet over medium heat.  I used a cast iron pan about 2 inches deep, with about 1 inch of oil in it.
  3. While oil is heating up, lightly pat the pickle slices dry with paper towels.
  4. In small batches, coat pickle slices in dry mixture.
  5. Fry the pickle slices in the hot oil for about 2 to 3 minutes (total cooking time) until golden brown on each side.  Note: Don't put too many pickles in the oil at once or the oil temperature will drop.  Do them in small batches.
  6. Place fried pickles on a plate with a paper towel to drain.
  7. Serve immediately with your favorite dipping sauce.  We used Buttermilk Ranch Dressing.

Notes: I made these in four different batches, experimenting with each one as I went along.  As you can see by the difference in the three batches in the photo above, I fried the pickles three different ways.  1) I tried not patting them dry first, and 2) patting them dry next, and I also 3) tried an egg batter dip w/ one batch.  What I discovered is that they came out best when patted dry first, and without an egg/wet batter.  When they were not patted dry, they were still good but had somewhat more of a stronger pickle taste.  I did not prefer them with a wet/egg batter (the darkened quickly, and did not taste as good).  See more pics, here.  **You can use any variety pickles you like w/ this recipe; however, I found that dill pickles turn out best.

Re-Pin this recipe HERE and/or HERE.

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Categories: Recipes! Foods & Drinks!

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