Appetizer: United States – Mississippi, Southern United States – Fried Dill Pickles

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 6 min

Additional 10 min

Total 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 24 dill pickle chips, about 12 oz (340 g) drained
- 1/2 cup (60 g) all-purpose flour, for initial dredge
- 1 cup (120 g) yellow cornmeal
- 1/2 cup (60 g) all-purpose flour, for cornmeal batter
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2.5 g) black pepper
- 1/2 tsp (1 g) smoked paprika
- 1/2 tsp (1 g) garlic powder
- 1/4 tsp (0.5 g) cayenne pepper (optional, for heat)
- 2 large eggs, approx. 3 1/2 oz (100 g) total
- 1/2 cup (120 ml) buttermilk
- 1 tbsp (15 ml) hot sauce (optional, to taste)
- 4 cups (1.0 L) vegetable oil or peanut oil, for deep-frying
- Coarse salt for finishing

Spicy Ranch Dipping Sauce:
- 1/2 cup (120 g) mayonnaise
- 1/4 cup (60 ml) sour cream
- 2 tbsp (30 ml) buttermilk or milk, to thin
- 1 tbsp (15 ml) fresh lemon juice
- 1 tbsp (15 g) fresh chopped dill or 1 tsp (1 g) dried dill
- 1/2 tsp (2 g) garlic powder
- 1/2 tsp (2 g) Worcestershire sauce (optional)
- 1 tsp (5 ml) hot sauce or to taste
- Salt and black pepper to taste

Show original ingredient measurements

- 24 dill pickle chips, about 12 oz (340 g) drained
- 1/2 cup (60 g) all-purpose flour, for initial dredge
- 1 cup (120 g) yellow cornmeal
- 1/2 cup (60 g) all-purpose flour, for cornmeal batter
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2.5 g) black pepper
- 1/2 tsp (1 g) smoked paprika
- 1/2 tsp (1 g) garlic powder
- 1/4 tsp (0.5 g) cayenne pepper (optional, for heat)
- 2 large eggs, approx. 100 g total
- 1/2 cup (120 ml) buttermilk
- 1 tbsp (15 ml) hot sauce (optional, to taste)
- 4 cups (1.0 L) vegetable oil or peanut oil, for deep-frying
- Coarse salt for finishing

Spicy Ranch Dipping Sauce:
- 1/2 cup (120 g) mayonnaise
- 1/4 cup (60 ml) sour cream
- 2 tbsp (30 ml) buttermilk or milk, to thin
- 1 tbsp (15 ml) fresh lemon juice
- 1 tbsp (15 g) fresh chopped dill or 1 tsp (1 g) dried dill
- 1/2 tsp (2 g) garlic powder
- 1/2 tsp (2 g) Worcestershire sauce (optional)
- 1 tsp (5 ml) hot sauce or to taste
- Salt and black pepper to taste

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Short Description:
Crispy, tangy dill pickle chips coated in a seasoned cornmeal batter and deep-fried until golden, served hot with a cool, creamy dipping sauce. A classic Mississippi appetizer that highlights the region's love of fried fare.

Regional Notes:
This Mississippi variation uses a seasoned cornmeal batter for extra crunch and a touch of heat in the wet mix, a hallmark of Southern frying technique. The use of dill pickle chips (rather than spears) and a cornmeal-forward crust distinguishes it from lighter beer-battered or panko versions found elsewhere.

1. Drain the pickle chips in a colander and pat dry thoroughly with paper towels; excess moisture prevents the batter from sticking.
2. Set up a dredging station: bowl 1 — 1/2 cup (60 g) all-purpose flour; bowl 2 — whisk together 2 eggs (approx. 3 1/2 oz (100 g)), 1/2 cup (120 ml) buttermilk, and 1 tbsp (15 ml) hot sauce; bowl 3 — combine 1 cup (120 g) yellow cornmeal, 1/2 cup (60 g) all-purpose flour, 1 tsp (5 g) kosher salt, 1/2 tsp (2.5 g) black pepper, 1/2 tsp (1 g) smoked paprika, 1/2 tsp (1 g) garlic powder, and 1/4 tsp (0.5 g) cayenne.
3. Heat oil in a heavy-bottomed Dutch oven or deep fryer to 350°F (175°C). Use enough oil to give the chips room to float (about 3–4 in (7–10 cm) deep). Maintain temperature with a thermometer; adjust heat as needed.
4. Working in batches (do not overcrowd), dredge each pickle chip first in the plain flour (shake off excess), dip into the egg-buttermilk mixture, then press into the cornmeal mixture so the cornmeal adheres well. Shake off any large loose crumbs.
5. Fry 6–8 pickle chips at a time for 2–3 minutes, turning once, until deep golden brown and crisp. Keep the oil at 350°F (175°C); if it slips much lower or higher, fritters will be greasy or burn.
6. Transfer fried pickles to a wire rack set over a baking sheet or to paper towels; sprinkle lightly with coarse salt while still hot. Repeat with remaining pickles.
7. Meanwhile, make the Spicy Ranch: whisk together 1/2 cup (120 g) mayonnaise, 1/4 cup (60 ml) sour cream, 2 tbsp (30 ml) buttermilk, 1 tbsp (15 ml) lemon juice, 1 tbsp (15 g) chopped fresh dill (or 1 tsp (5 ml) dried), 1/2 tsp (2 g) garlic powder, 1/2 tsp (2 g) Worcestershire sauce (optional), and 1 tsp (5 ml) hot sauce. Season with salt and pepper to taste. Chill briefly if time allows.
8. Serve the fried dill pickles hot or warm on a platter with the Spicy Ranch dipping sauce on the side.

Short Description:
Crispy, tangy dill pickle chips coated in a seasoned cornmeal batter and deep-fried until golden, served hot with a cool, creamy dipping sauce. A classic Mississippi appetizer that highlights the region's love of fried fare.

Regional Notes:
This Mississippi variation uses a seasoned cornmeal batter for extra crunch and a touch of heat in the wet mix, a hallmark of Southern frying technique. The use of dill pickle chips (rather than spears) and a cornmeal-forward crust distinguishes it from lighter beer-battered or panko versions found elsewhere.

1. Drain the pickle chips in a colander and pat dry thoroughly with paper towels; excess moisture prevents the batter from sticking.
2. Set up a dredging station: bowl 1 — 1/2 cup (60 g) all-purpose flour; bowl 2 — whisk together 2 eggs (approx. 100 g), 1/2 cup (120 ml) buttermilk, and 1 tbsp (15 ml) hot sauce; bowl 3 — combine 1 cup (120 g) yellow cornmeal, 1/2 cup (60 g) all-purpose flour, 1 tsp (5 g) kosher salt, 1/2 tsp (2.5 g) black pepper, 1/2 tsp (1 g) smoked paprika, 1/2 tsp (1 g) garlic powder, and 1/4 tsp (0.5 g) cayenne.
3. Heat oil in a heavy-bottomed Dutch oven or deep fryer to 350°F (175°C). Use enough oil to give the chips room to float (about 3–4 in / 7–10 cm deep). Maintain temperature with a thermometer; adjust heat as needed.
4. Working in batches (do not overcrowd), dredge each pickle chip first in the plain flour (shake off excess), dip into the egg-buttermilk mixture, then press into the cornmeal mixture so the cornmeal adheres well. Shake off any large loose crumbs.
5. Fry 6–8 pickle chips at a time for 2–3 minutes, turning once, until deep golden brown and crisp. Keep the oil at 350°F (175°C); if it slips much lower or higher, fritters will be greasy or burn.
6. Transfer fried pickles to a wire rack set over a baking sheet or to paper towels; sprinkle lightly with coarse salt while still hot. Repeat with remaining pickles.
7. Meanwhile, make the Spicy Ranch: whisk together 1/2 cup (120 g) mayonnaise, 1/4 cup (60 ml) sour cream, 2 tbsp (30 ml) buttermilk, 1 tbsp (15 ml) lemon juice, 1 tbsp (15 g) chopped fresh dill (or 1 tsp dried), 1/2 tsp (2 g) garlic powder, 1/2 tsp (2 g) Worcestershire sauce (optional), and 1 tsp (5 ml) hot sauce. Season with salt and pepper to taste. Chill briefly if time allows.
8. Serve the fried dill pickles hot or warm on a platter with the Spicy Ranch dipping sauce on the side.