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Homemade Fried Pickles
Food & Drink
3/4 cup. milk
1 1/2 teaspoons Worcestershire sauce
A spoonful of flour (see directions)
1 3/4 teaspoons Old Bay Seasoning
1/8 teaspoon ground black pepper
1 3/4 cups all purpose flour
olive oil for frying
1 jar of dill pickle spears, sliced in half lengthwise
In a bowl, whisk together eggs, milk, and Worcestershire sauce. Add a spoonful or two of flour. (You're going for a smooth consistency but with a little hold, this helps when dipping everything)
In another bowl, combine the rest of your flour, pepper and the old Bay Seasoning. You can add whatever seasonings you want, but this combination is the one we loosely followed.
In a fry pan, pour enough oil to coat bottom of pan and heat over medium high heat. While this is happening, proceed with next step of preparing the pickles.
Take a pickle slice and dip it into the
the egg mixture. Now dredge it through the flour mixture, covering all sides as well as you can. Re-dip into egg mixture and again into flour mixture.
Tip: Try not to use your fingers when dipping - wherever your fingers happen to be holding the pickle will prevent the pickle from being coated. We used a small pair of tongs to accomplish this. If you don't have them you can use two forks.
Gently place pickles into the hot oil and allow to fry on one side until lightly browned, about 2 minutes. Flip and continue to cook another minute until golden brown all over.
Remove from oil and place onto
a plate lined with paper towel to wick away excess oil. Let rest for a minute or two (very hot!).
Serve with ranch dip or your favorite accompaniment.