Deep-Fried Pickles

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Servings: 4 to 6 servings
Prep Time: 15 min
Cook Time: 12 min
Difficulty: Easy

Ingredients Add to grocery list

Vegetable oil, for frying
1 cup all-purpose flour
Salt and fresh ground black pepper
4 large eggs, beaten
1 cup cornmeal
1 (16-ounce) jar bread and butter pickles
Honey Mustard Sauce, recipe follows

Honey Mustard Sauce:
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 degrees F.

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.

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Reader Comments:


I love ur recipes and skillet.Couldn't afford to buy the whole set but one dsy i will. Iam a black woman but i absolutely love myself some Paula Deen!!!!

By Darcille Embry on April 08, 2014


Tried this recipe today. It was super easy, and VERY good. Thank you so much, Paula.

By Jasmine Brockwell on March 10, 2013


i love your cooking and your shows plus your pots & pans

By jasmin molina on January 28, 2012


Anyone ever try this recipe with other vegetables? Like broccoli or cauliflower?

By Laura Schindler on December 19, 2011


Deep-Fried Pickles is a great part of an Appetizer or Hors d'Oeuvre table. Being that I am Polish I use the sliced Polish Dills. Yum! Also try, Hamberger sliced Dills. Make plenty as they will be gone in a flash!

By Jeannette Behringer on September 07, 2011


Hi Paula, Do I have to use the bread and butter pickles or can I use the regular dill pickles. And why do use the sweet bread and butter pickles. thanks,for the reciepes. DIANE de Blonk

By Diane de Blonk on September 06, 2011


Were we suppose to slice the pickles before frying them?

By Kim Vanderburg on February 05, 2011


Paula, So good to see you on Fb! I love all your delish dishes!! I was thrilled when I seen this recipe of deep fried pickles because i could never get mine to do right and my daughter absolutely love them! kEEP THESE DISHES COMING! AS you say, from my kitchen to yours! THANKS!

By Margaret Ladner on February 04, 2011


These Deep Fried Pickles are DILLICIOUS!!!!!!!! FRY SOME UP!!!!!!!!!!!!

By Diana Browder-Owens on February 04, 2011


Just love the fried pickle receipes. Thanks so much.

By Victoria Wozny on February 04, 2011


Paula, Love your recipes. How I enjoy watching you and trying your recipes. Wish you were going to be close here would love to meet you. Love to cook and try new stuff. Keep it coming! Take care and be safe.

By Karen Johnson on February 04, 2011


Yum yum! These were excellent. Doing them again for superbowl

By Dawn Thaler on February 04, 2011


Very easy and delicious; I lived in the south for 8 years and miss the food. These pickles are as good as any I've had in a southern restaurant!

By Anonymous on December 05, 2009


we really enjoyed this recipe. The sauce was awesome!!

By jessicaasmith on November 04, 2009


By Misty Star on September 22, 2009


Mt Mom saw this receipe on tv and told me about it. I cook for a elks lodge and thought I would try it. It as been a great hit! Especially the dill pickles! Now I have 3 flavors, bread and butter, spicy and dill. Thanks Miss Paula! You and my mom work well together!!

By andreawoods on September 07, 2009

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