Deep Fried Pickles
Down south we deep fry everything. We discovered long before the rest of the world that frying make EVERY THING better. We batter and fry Oreos, Twinkies, Okra, Tomatoes. Whatever you can think of we've fried it. We gave the world FRIED CHICKEN and the FRIED CHICKEN SANDWICH, still waiting on the thank you note for that one world.
One thing that should not taste better dipped in batter and fried is a pickle. They shouldn't, but they do. So good. Hot, crunchy, salty, and sour. All the good things in life in one tiny little bite. Nom. You know what we do to make them even better? We dip them in ranch dipping sauce!!! Slap yo Mama that's fine right there. Maybe throw a little horseradish in there for good measure.
Anyway enough drooling, let's make some.
Get all your stuff together. That's always the first step, especially when you're frying things.
You will need:
- A medium sauce pan, deep skillet, or fry daddy for frying.
- 2 quarts vegetable oil
- 1 cup flour
- 1 cup cornmeal (yellow cornmeal gives them that deep golden brown color)
- 2 cups dill pickle chips. I would stay away from your sweeter pickle chips such as Vlasic and Kosher pickles. Go for a good salty briny pickle like Mount Olive Pickles. Surprisingly, normally the cheaper darker green pickles work better.
- 1 cup buttermilk
- Salt and Pepper
- Set your two cups of pickles aside to drain in a colander.
- Combine flour and cornmeal together with salt and pepper to taste in a large mixing bowl.
- Pour oil into a cold pan and begin to bring it to temp. It is perfect frying temperature when it reaches 360 degrees.
- Transfer pickles into a mixing bowl and cover with butter milk. Toss to coat.
- Take about half a handful of pickles from the butter milk, letting the excess buttermilk drip off, and add to the flour and cornmeal mixture. It's important not to drop the pickles in one big clump. That will cause the batter to clump and stick together. Instead, drop them in a few at a time and makes sure they are spaced apart.
- Give the larger mixing bowl a few good tosses. The pickles should have an even coating of flour and meal and be dry to the touch.
- Remove and set aside on a plate.
- Repeat until you have enough pickles for one good batch.
Time to fry…
- Heat your oven to 200 degrees. This is where you will keep your pickles warm as you fry the second and third batches.
- Drop your pickles into the hot oil a few at a time. Don't crowd the pan. If you drop too many pickles in the oil temperature will drop and the will come out soggy. That's not what you want.
- Start working on getting your next batch ready for frying.
- After one minute turn back to your frying pickles and give them a nice stir with your spatula, spider, strainer, etc.
- Finish your battering the second batch.
- Turn back and remove the now golden and crispy fried pickles chips from the oil. They shouldn't take more than 3-4 minutes to fry. Too long and you'll lose that great pickle flavor
- Place on a paper towel lined plate and put in the warm oven
- Repeat until you're all out of pickles.
- Get some good homemade ranch dressing for dipping and nom away!!!
Y'all be good at it!