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Fried Pickles


I first discovered fried pickles while living in Memphis. It’s said that they were a favorite snack of the King of Rock & Roll himself. You could find it served in umpteen restaurants around the city and I became quite accustomed to this little fried treat. It’s a delicious pre-dinner appetizer and is typically served with a side of ranch dressing for dipping. You can use dill spears or dill chips, we’ll leave that up to you. Just be sure to only fry up as many pickles as you plan on eating or sharing, they’re not very good re-heated ; )

If you’re in the mood for more fried treats, consider CORN DOGS or DEEP FRIED STRAWBERRIES

Fried Pickles
What you’ll need:
batter:
1 1/2 cups whole milk
2 eggs beaten
1/4 cup vegetable oil
1 teaspoon salt
2 tablespoons sugar
1 1/2 cup all purpose flour
1 cup cornmeal
2 teaspoons baking powder

vegetable oil – enough to fry
dill pickle chips/spears
1/2 cup all purpose flour – or enough to dredge
ranch dressing – to dip

What to do:
1. Place your oil into a deep sided pan. You’ll need enough oil to submerge the pickles. Approximately 2-3″. Heat oil to 350 degrees. {I use a candy thermometer to make sure I monitor my oil temperature}

2. WHILE oil is heating mix together batter. Into a large bowl add: milk, eggs, 1/4 cup vegetable oil. Whisk to combine. Set aside. Into a separate bowl add: salt, sugar, 1 1/2 cups flour, cornmeal and baking powder. Whisk to combine. GRADUALLY add flour mixture to wet ingredients. Mix until well incorporated.

3. Lightly dredge desired amount of pickles into flour. Tap off excess. Place each floured pickle into the batter until well coated.

4. CAREFULLY drop battered pickles into oil. Cook for approximately 2-3 minutes OR until golden on all sides. Remove fried pickles from oil and transfer onto a plate lined with paper towels to absorb excess grease.

5. Serve with a side of ranch dressing for dipping.

Smart Meal Solutions for those Farmers Market Leftovers!

Article Posted 4 years Ago
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