Fried Pickles

Summer / Fall / Winter / Spring / Appetizer / Deep-Fry / LouAna / Side Dish / Snack / Vegetable Oil /


A fun way to serve pickles any time of the year.


15 minutes


Serves: 4–6


2 gallons LouAna® Vegetable Oil
1 1/4 cups all-purpose flour, divided
1 cup milk
1 large egg
3/4 cup coarse-ground cornmeal
1 (1 pint) jar dill pickle chips, drained
Marie’s® Creamy Ranch Dressing, to serve on the side


Pour LouAna Vegetable Oil into a deep fryer; heat to 350°F. Place 3/4 cup flour in a shallow dish. Combine milk and egg in a medium bowl, stirring well with a whisk. Combine remaining 1/2 cup flour and cornmeal in another shallow dish.

Dredge pickle chips in flour; dip in egg mixture. Dredge in cornmeal mixture.

Fry pickles at 350°F for 4 minutes or until golden, turning once. Remove pickles. Serve with Marie’s Creamy Ranch Dressing on the side.


There are two options when frying pickles. You can take the traditional approach and use propane fryers. They should be used outdoors in accordance with the manufacturer’s safety procedures. Never use them on a wooden deck or leave them unattended. The second option is to use a Masterbuilt® Electric Deep Fryer that can be used indoors on kitchen countertops, tables, inside garages, and on covered patios. Be sure to always keep children and pets away. But either way you choose, always remember:
• Wear oven mitts.
• Avoid use of alcohol and keep a fire extinguisher nearby, as you would with any type of cooking.


We’d love to see how it turned out. Tag your photos with #LouAnaCooking on Facebook or Instagram.