There’s something about the irresistible tang and saltiness of deep fried pickles, especially when you make them with bread and butter pickles. Making typical deep fried pickles takes about ten minutes and the results will please any crowd. And even if you’re a huge deep fried pickle fan, I would wager that you’ve never had them the way I make them – sweetened with sugar and honey.
Why This Recipe Works
These sweet cornmeal deep fried pickles are meant to be served hot, sprinkled with powdered sugar and drizzled with sticky honey. When I arrived at a going-away party with the fried pickles, the oven was occupied and the pickles could not be reheated immediately. I was surprised to see that people started eating the pickles cold and LOVED them; knowing that the fried pickles would be even better warmed up, my friends practically threw the pickles in the oven for me.
The crunch of the sweet cornmeal plays well with the sweet and sour nature of bread and butter pickles to create a completely addictive combination. There were no leftovers.
These pickles are a great appetizer, but they shine as a surprise dessert! Hold the eye rolls, please. I kid you not – these fried pickles actually work for dessert! Don’t knock them until you try them!
What You Will Need to Make Deep Fried Pickles
To make these pickles, I recommend that you make or buy bread and butter pickle chips. Those work best for this deep fried pickles recipe both because of their size and the fact that they are sweet and sour all on their own.
You will also need a deep fryer. I love our tabletop one, but keep in mind that you may have to make multiple batches of pickles with one this size.
How to Make Deep Fried Pickles
Deep fried pickles are pickles that are battered and then fried. To make them:
- Pour flour into one bowl.
- Mix buttermilk and egg in a second bowl.
- Mix cornmeal and sugar in a third bowl.
- Dunk pickles, one at a time, into the buttermilk mixture, coat in the flour mixture, dunk back into the buttermilk mixture, and then coat completely with the cornmeal mixture.
- Place onto a plate and repeat the dunking and coating until a batch is ready for frying.
- Add a batch of battered pickles to a hot deep fryer filled with vegetable oil.
My pickles have the extra step of finishing with powdered sugar and drizzling with honey. I recommend you add those right before serving, but you can do it ahead of time and reheat in an oven if necessary.
What To Serve with Deep Fried Pickles
These pickles go great with hamburgers and hotdogs. But, you can also try them with something a little different like a bison chili!
Sweet Cornmeal Deep Fried Pickles
- vegetable oil for frying
- 2/3 cup all-purpose flour
- 1/2 cup buttermilk
- 1 large egg
- 1/3 cup cornmeal
- 1/4 cup sugar
- 24 ounces bread and butter pickles
- powdered sugar for dusting
- honey for drizzling
- Heat oil in a large, deep skillet or a deep fryer to 350 F.
- Line up 3 cereal bowls and two plates.
- Place the flour in the first bowl.
- Mix the buttermilk and egg in the second bowl.
- Mix the cornmeal and sugar in the third bowl.
- Dunk pickles, one at a time, in the buttermilk bowl, coat in flour from the flour bowl, dunk again in the buttermilk bowl, and finally coat with the cornmeal from the cornmeal bowl.
- Place on the first plate until ready to fry.
- Line the second plate with paper towels.
- Fry pickles for about 4 minutes or until the coating is golden brown.
- Set on paper towels to absorb any excess oil.
- Serve hot, dusted with powdered sugar and drizzled with honey.
- If not serving immediately, refrigerate until ready to serve and reheat on a cookie sheet in a 350 F oven for about 10 minutes.