I’ve been won over to these insanely addictive mouthfuls of ….
Fried Pickles!
It’s time to get those recipes out and ready for game days and tailgating!
Here’s a great one to have ready on that coffee table, ready to share and enjoy while exuberantly rooting for your favorite team, Fried Pickles! Now don’t think that you have to watch a game just to enjoy these, they also make a great appetizer and finger food for any party, just be sure there’s plenty to go around.
I like to serve them with a garlic buttermilk ranch dressing (and maybe a few dashes of hot sauce swirled in), which is gorgeous tasting!
If you want you can use either the spears or long thin pickle slices, my preference is the round pickle chips as they have a good balance of crunchiness and flavor. If you want to experiment with punching it up with some flavor, try adding a good pinch of cayenne pepper to the cornmeal mixture; you can also add a good douse of Tabasco sauce to the ranch dressing/dip. Other options are adding garlic powder, a hefty bit of crushed black pepper (to taste) or mustard powder to the cornmeal mixture. Another favorite of mine and for the adventurous is to add sliced fresh red chilies and scatter them over the pickles just before serving!
I like to use a deep fryer for them just for ease, but have had equal success in a Dutch oven, either way please be careful, not something to get distracted around (experience talking) 😉
Now go enjoy! Happy #Football Season #Tailgating and all around fun.
Fried Pickles
Ingredients
- 16 oz jar Dill Pickle Round slices or long thin spears, drained and gently patted dry with a paper towel
- ½ cup All Purpose Flour
- 1 ½ cup Cornmeal
- ½ tsp Salt
- ½ tsp Pepper
- 2 tsp Garlic Powder
- 2 tsp Paprika
- 1 Egg
- 1 cup Milk
- Vegetable or Canola Oil
Instructions
- If using a deep skillet or Dutch oven, add about 2 inches of oil. If using a deep fryer, add oil according to directions.
- Heat oil to 375°F.
- You will need to set up an assembly line on your work surface. You can use either a shallow bowl or gallon size Ziploc bag, my preference are the bowls.
- Drain the pickles, gently pat them dry with a paper towel.
- In your first bowl, whisk together the Egg and Milk.
- For your second bowl, mix together the Flour, Cornmeal, Salt, Pepper, Garlic Powder and Paprika.
- Add the pickle slices to the Milk mixture first, followed by dredging the pickles through the flour mixture until well coated.
- Using a metal slotted spoon with long handle or an Asian skimmer (spider strainer), place your coated pickles carefully into the preheated 375°F oil.
- Fry in batches of approximately 8 - 10 pickle slices at a time for about 2 - 3 minutes or until golden brown. (If using a Dutch oven set-up, turn the pickles over halfway through the frying for even browning).
- On a third plate lined with a couple of layers of paper towels (or paper towel lined baking tray), allow the pickles to drain and sprinkle more salt and/or pepper over them while they are hot.
- Repeat process until all batches are done.
- Serve with your favorite Ranch dressing, I prefer Garlic Buttermilk Ranch.
Notes
