Fried Dill Pickle Coins


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A fun alternative to potato chips with a great taste and a lot of crunch!

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Chicago, IL

Serving Size / Yield

4 servings


  • 2 C. all-purpose flour
  • 3/4 tsp. salt
  • 2 eggs
  • 1 C. milk
  • 3 C. dill pickles, sliced
  • 1/8 tsp. hot pepper, if desired
  • 2 C. olive oil, for deep-frying
  • 1/2 C. ranch salad dressing

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In a shallow bowl, combine the flour, salt, and pepper. In another bowl, beat eggs and milk. Blot pickles with paper towels to remove moisture. Coat pickles with flour, then dip in egg mixture. Coat again with flour mixture. Heat oil to 375 degrees. Fry only a few at a time, turning once. Drain on paper towels. Serve with ranch dressing or your favorite dip. 

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