The Near Perfect Appetizer

perfect appetizerFried Dill Pickles

Here in Texas we like our food grilled, or barbecued, or fried. Let’s focus on fried for a minute.

Fried pickles. Nothing better than a Lone Star and a few of these little rascals. Dip ’em in a nice ranch sauce, and you’ve got a party on your tongue.

Here’s my recipe for Fried Dill Pickles:


  • 1 pint dill pickles, sliced & undrained (Best Made™)
  • 1 large egg, beaten
  • 1 tbl. spoon all-purpose (ap) flour, PLUS
  • 1½ cups ap flour
  • ½ tea spoon chilli powder
  • 1 tea spoon garlic powder
  • ¼ tea spoon salt
  • 1 tea spoon paprika
  • Tobasco
  • vegetable oil for frying


  1. Drain the pickles, but keep back 2/3 cup of pickle juice.
  2. Dry the pickles between paper towels.
  3. In a medium bowl, combine the juice, egg, 1 tblsp flour, and Tobasco to taste. Stir well and set aside.
  4. In another medium bowl, combine the remaining flour with the chilli powder, garlic powder, salt and paprika. Blend well.
  5. Dip dried pickles in egg mixture, then in flour mixture.
  6. Fry the coated pickles in 375° oil until golden brown.
  7. Drain the excess oil, and serve with your favorite dip.

Needless to say, you now have one of the best bar appetizers in Texas. Enjoy!

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