Fried Dill Pickles
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
1 24-oz. Jar Kosher Dill pickle spears or slices1 tsp garlic powder1/2 cup hot sauce/wing sauce (personal preference)1/2 cup buttermilk1 gallon Peanut oil (amount for your fryer)2 cups fry mix (we used onion ring fry mix)
1. Drain the juice from the pickle jar and refill the jar with the garlic powder, hot sauce and buttermilk.
2. Marinate the pickles for at least 30 minutes.
3. In a dutch-oven or fryer, heat oil to 350°F.
4. Drain the pickles from the marinade.
5. Put the fry mix in a large mixing bowl and toss the pickles to coat thoroughly.
6. Shake off the excess mix by tossing lightly in a strainer and deep fry the pickles in batches for 3 to 4 minutes, depending on the size of the spears/slices.
7. When golden brown, remove the pickles from the oil with a clean strainer or slotted metal spoon and place on a paper towel to drain off any excess oil.
Serve immediately for best results.
Serving Size: Makes approximately 3 servings
Number of Servings: 3
Recipe submitted by SparkPeople user DOUGSUBLETTE.
2. Marinate the pickles for at least 30 minutes.
3. In a dutch-oven or fryer, heat oil to 350°F.
4. Drain the pickles from the marinade.
5. Put the fry mix in a large mixing bowl and toss the pickles to coat thoroughly.
6. Shake off the excess mix by tossing lightly in a strainer and deep fry the pickles in batches for 3 to 4 minutes, depending on the size of the spears/slices.
7. When golden brown, remove the pickles from the oil with a clean strainer or slotted metal spoon and place on a paper towel to drain off any excess oil.
Serve immediately for best results.
Serving Size: Makes approximately 3 servings
Number of Servings: 3
Recipe submitted by SparkPeople user DOUGSUBLETTE.
Nutritional Info Amount Per Serving
- Calories: 326.0
- Total Fat: 18.2 g
- Cholesterol: 0.0 mg
- Sodium: 1,715.7 mg
- Total Carbs: 36.6 g
- Dietary Fiber: 1.2 g
- Protein: 3.4 g
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