I have to be honest, I never understood the popularity of fried pickles until I had some Rootie’s Fried Pickles.  Yall, they are THE BEST!  At home, I use an egg and milk batter, then dip them in flour.  One of my restaurants uses a basic club soda batter…so, basically, you can pick your favorite batter.  Same goes for the dipping sauce.  I have listed a few options for you below, but really, you don’t have to have a recipe for this….just use your imagination!  

Horseradish Sauce

1/4 cup mayonnaise

1 tablespoon drained horseradish

2 teaspoons ketchup

Ranch Dressing

Use it right out of the bottle

Spicy Ranch Dipping Sauce

1 cup Ranch dip

2 T. hot sauce, like Frank’s or Tabasco

½ t. cayenne pepper

Fried Pickles #1


  • 1 egg, beaten 
  • 1 cup milk 
  • 1 tablespoon all-purpose flour 

  • 3 1/2 cups all-purpose flour 
  • 1 quart Rootie’s Pickles, drained 
  • 1 quart vegetable oil for deep-frying 


  • In a small bowl, mix together the egg, milk, and 1 tablespoon of flour. In a separate bowl, stir together the remaining flour, add salt and pepper if desired.
  • Heat oil to 350 degrees F (175 degrees C) in a deep-fryer or heavy deep skillet. Dip pickle slices into the milk mixture, then into the flour mixture. Repeat dipping.
  • Place the pickles carefully into the hot oil. Avoid overcrowdingcrystal by frying in several batches. Fry until pickles float to the surface, and are golden brown. Remove with a slotted spoon, and drain on paper towels.

Fried Pickles #2


2 Cups Rootie’s Pickles – Hot or Originals, drained

peanut or vegetable oil

½ cup all purpose flour

salt (optional)


  • Heat 1 inch peanut oil in a pot over medium-high heat until a deep-fry thermometer registers 375 degrees F. Meanwhile, whisk the flour and 1/2 cup water in a large bowl until smooth. Spread the pickles on paper towels and pat dry. 
  • Add half of the pickles to the batter and toss to coat. Remove from the batter using a slotted spoon, letting the excess drip off, and add to the oil one at a time. Fry until golden brown, 1 to 2 minutes; remove with a slotted spoon and drain on paper towels. Return the oil to 375 degrees F and repeat with the remaining pickles and batter. Serve immediately.