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Deep-Fried Pickles

By Paula Deen


Difficulty: Easy

Prep time: 10 minutes

Cook time: 3 minutes

Servings: 6



Deep-Fried Pickles

  • vegetable oil, for frying
  • 1 cup all purpose flour
  • 4 large eggs, beaten
  • 1 cup cornmeal
  • 1 (16-oz) jar bread and butter pickles

Honey Mustard Sauce

  • 1/4 cup sour cream
  • 1/4 cup dijon mustard
  • 1/2 cup mayonnaise
  • 2 tablespoons honey


Deep-Fried Pickles

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