Crunchy Grits-Fried Dill Pickles

Crunchy Grits-FrIed Dill Pickles

With a kick of spice and a delicious crunch, these Grits-Fried Dill Pickles will go quickly. Stone-ground grits make a delicious breading for this classic Southern side.

Crunchy Grits-Fried Dill Pickles
Makes about 4 servings
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  1. Vegetable oil for frying
  2. 1 cup whole milk
  3. 2 tablespoons spicy brown mustard
  4. 2 teaspoons hot sauce, plus more for serving
  5. 1 cup all-purpose flour
  6. ½ cup stone-ground grits
  7. 1 teaspoon salt, plus more for seasoning
  8. 1 (16-ounce) jar dill pickle slices, drained
  9. Ground black pepper
  10. Hot sauce, to serve
  1. In a small Dutch oven, pour enough oil to fill halfway. Heat over medium-high heat until a deep-fry thermometer registers 350°.
  2. In a medium bowl, whisk together milk, mustard, and hot sauce. In a shallow dish, combine flour, grits, and salt. Working in batches, dip pickle slices into milk mixture then into grits mixture, tossing gently to coat.
  3. Fry in batches until golden brown, 2 to 3 minutes per batch, turning pickles occasionally (adjust heat if necessary). Remove pickles with a slotted spoon; let drain on paper towels. Season with salt and pepper. Serve with hot sauce, if desired.
Taste of the South


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