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–+ servings

Deep-Fried Pickles

Tangy dill pickle spears with a crisp cornmeal crust: Here's how to make country fair-style deep-fried pickles at home.
This recipe first appeared in Season 11 of Good Eats.
Photo by Lynne Calamia
ACTIVE TIME: 40 minutes
TOTAL TIME: 40 minutes
Yield: 32 pickles

Software

  • Peanut oil
  • 1 quart dill pickles
  • 1 cup buttermilk
  • 2 cups plain cornmeal
  • 1 tablespoon kosher salt, plus more, if desired

Specialized Hardware

  • 5-quart cast-iron Dutch oven
  • Candy/fry thermometer

Procedure

  • Fill a 5-quart Dutch oven halfway with peanut oil. Set over medium-high heat and bring to 390 to 400ºF.
  • Remove the pickles from their brine and cut lengthwise into quarters, like spears. Lay the spears on a half sheet pan lined with paper towels and pat them dry.
  • Pour the buttermilk into a shallow dish. In a separate dish, mix the cornmeal and salt together. Dip each pickle, one at a time, first into the buttermilk, then into the cornmeal and then repeat. Carefully place each spear into the hot oil and cook until golden brown, approximately 2 minutes. You can fry 3 to 4 pickles in the pot at a time. Adjust the heat, if necessary, in order to maintain a constant temperature of 390 to 400ºF.
  • Transfer the pickles to a cooling rack set inside a half sheet pan and allow to cool for 5 minutes before eating. Season with additional salt, if desired.