Southern Fried Dill Pickles
Have you ever eaten Southern Fried Dill Pickles? I’ve never heard of southern fried dill pickles until I move to Florida! Seeing them on the appetizer menu at Smokey Bones BBQ, I just had to try them! It was also Happy Hour so you sure can’t beat a $5 basket of fried dill pickles with a beer! The first time I ever tried fried dill pickles, at Smokey Bones BBQ, they were shaped round, like little half-dollars. They arrived in a big basket piled high with these unusual little appetizers. Each were coated in a light-colored, crunchy batter. The batter looked like the type of seasoned batter I use when frying homemade fried catfish.
My first bite was a salty blast of juicy crispness! A spicy remoulade sauce made the crunchy little snacks even tastier. I order them whenever I return to Smoky Bones BBQ, and always recommend them for friends and family to try.
The second time I tried them were at TGI Friday’s restaurant. They had a Happy Hour that included $10 unlimited appetizers, so how could I resist?
On their menu were fried dill pickles, so I just had to try their cooking style. TGI Friday’s restaurant fried dill pickles were in the shape of mini spears, which made them much more crunchy than the ones at Smoky Bones BBQ. There was much more batter around each stick than the round style. They looked a little like fried green beans. Hmm… that sounds tasty too!
The fried dill pickles at TGI Friday’s restaurant were very, very delicious! Speaking of “TGI Fridays Endless Apps”, I tried every item on the menu, which included a plates of fried mozzarella sticks, pot stickers, loaded potato skins, and more! I dare you to do the same!
Have you ever eaten fried dill pickles? If you make them at home, do you have a recipe to share? Please leave your comment below!
Prep: 20 min. + standing Bake: 20 min.
6 dill pickles ( sliced into slivers, just like thin french fries)
1 /4 teaspoon garlic powder
1 teaspoon jalapeno juice
1 tablespoon pickle juice
1 tablespoon dill
1/4 teaspoon sea salt
2 large eggs
1 cup beer batter flour (gluten-free flour also works with this recipe)
Preheat oven to 500°. Let pickles stand on a paper towel until liquid is almost absorbed, about 15 minutes. Meanwhile, in a shallow bowl, combine flour and salt. In another shallow bowl, whisk eggs, pickle juice, jalapeno juice, and garlic powder. Combine beer batter and dill slivers in a third shallow bowl. Dip pickles in flour mixture to coat both sides; shake off excess. Dip in egg mixture, then in crumb mixture, patting to help coating adhere. Transfer to a greased wire rack in a rimmed baking sheet. Bake until golden brown and crispy, 20 – 25 minutes.