If you're not familiar with this Southern treat, then by golly you're missin' out! We love to get fried pickles when we find them on the menu at restaurants, but that just doesn't happen often enough. This recipe allows me to cook up a batch whenever we get a hankerin' for this treat. And if you can't come visit us here in the South, then you might just want to try fryin' up a batch of these little gems on your own. Don't forget the ranch dippin' sauce now ya' hear!
Deep Fried Pickles
2 eggs
1 cup buttermilk
1 Tbs Worcestershire
1/2 tsp Tobasco sauce
3/4 tsp cayenne pepper
1/4 tsp seasoning salt
1/4 tsp garlic powder
1 cup cornmeal
2 1/4 cups all-purpose flour
1 tsp salt
3/4 tsp ground black pepper
1 jar dill pickle slices (32 ounce)
vegetable oil for frying
salt and pepper to taste
1. In a large bowl, combine 2 eggs, 1/4 cup of the flour, buttermilk, Worcestershire sauce, hot sauce, cayenne pepper, seasoning salt and garlic powder.
2. In a separate mixing bowl, combine cornmeal, 2 cups flour, salt and 3/4 teaspoon black pepper.
3. Preheat oil in a deep fryer or pot to 365 degrees F (180 degrees C).
4. Dip drained pickles into milk mixture and then dredge them in the flour mixture. Deep fry until golden brown. Drain on paper towels. Salt and pepper to taste.
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| Eatin' fried pickles with our cousins at the Fort Worth Stockyards |
