Deep-Fried Pickles Recipe by Paula Deen

Level: Easy

Time: 15 MINUTES

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  • vegetable oil, for frying
  • 1 cup all-purpose flour
  • 4 large eggs, beaten
  • 1 cup cornmeal
  • 1 (16 oz) jar bread and butter pickles
  • 1/4 cup sour cream
  • 1/4 cup Dijon mustard
  • 1/2 cup mayonnaise
  • 2 tablespoons honey


In a heavy-bottomed pot, heat 2-inches of oil to 350°.


Put the flour and a dash of salt and pepper in a small bowl, the beaten eggs in another bowl, and the cornmeal with a dash of salt and pepper in a third bowl. Dredge the pickles in the flour, then the egg, and then the cornmeal. In batches, carefully lower the pickles into the oil and fry for 3 minutes. Using a slotted spoon remove from the oil to paper towels to drain.


Transfer to a serving platter and serve with Honey Mustard Sauce.


Honey Mustard Sauce:


In a small bowl, stir together all the sauce ingredients until smooth.

Deep-Fried Pickles


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