Mt. Olive Fried Pickles Variety Platter 1st place, Mt. Olive Pickle Recipe Contest 2004 Dixie Classic Fair 2 cups dill pickle slices, drained 1 cup milk 2 eggs 1/2 tsp salt 1/4 tsp pepper 2 cups flour 2 cups corn meal Oil for deep frying 1/2 cup hot buffalo wing seasoning 1/2 cup mild buffalo wing seasoning Optional ranch dressing and celery sticks Regular fried pickles: mix salt, pepper and flour together. Combine milk and eggs. Dip pickle slices in wet mixture, coat with dry ingredients. Fry in oil for 2-3 minutes. Drain on paper towel and serve. Corn meal fried pickles: mix salt, pepper and corn meal together. Combine milk and eggs. Dip pickle slices and coat with dry ingredients. Fry in oil for 2-3 minutes. Drain on paper towel and serve. Hot buffalo fried pickles: mix salt, pepper, 1 cup of flour and 1/2 cup of hot buffalo wing seasoning mix. Combine milk and eggs. Dip pickle slices and coat with dry ingredients. Fry in oil for 2-3 minutes. Drain on paper towel and serve. Mild buffalo fried pickles: mix salt, pepper, 1 cup of flour and 1/2 cup of mild buffalo wing seasoning mix. Combine milk and eggs. Dip pickle slices and coat with dry ingredients. Fry in oil for 2-3 minutes. Drain on a paper towel and serve. Place pickle slices on a tray or platter, separating each variety from the other. Serve with ranch dressing and celery sticks (optional.) Makes 6-8 servings.   Back to Recipe List Back to Top