Fried Pickles – a classic Southern favorite, these well-seasoned and battered fried dill pickles are light and crispy and have the right amount of tanginess and heat to keep you coming back for more. It’s the easiest party or game day appetizer you could ask for!
It seems like it was just yesterday when I permanently relocated to the U.S. But throughout the years, February is always close to my heart, comes second to December and May.
You might be guessing it’s all because of the Valentine’s day ? Nah (okay, that counts too), but honestly it’s been a favorite because of Black History Month – I love participating in the meaningful talks, the exhibits, expo, performances to celebrate black heritage .
BUT, most of all , it’s a time when I reflect on the struggles and challenges that African-Americans overcame in this country, paving the way for me, and all my fellow brothers and sisters . Sometimes , I do seem to take it for granted but during this period, it’s a sense of gratitude .Truly Grateful..
Wait up! I’m not writing a lengthy post about that, although I have so much playing in my head right now. So many things I would love to talk about but I guess you are not here for that .
So to kick off this wonderful month of February, I’m sharing to you my friends, this classic Southern favorite Fried Pickles.
This light and crispy Fried Pickles are actually a great side dish to anything barbecued and a perfect snacks/appetizers for those who’d rather spend the night in front of the tube.
It’s a cinch to make and it sure would please a crowd.
All you have to do is slice up dill pickles into thin slices, or you can always buy a jar of pickle chips (a lot easier this way), mix dry ingredients in a bowl and buttermilk and egg in another bowl, batter the pickles and toss it in a deep-fryer. Perfect snacks/appetizers in less than 30 minutes. That’d leave you more chit chat time with your guests.
They’re as awesome as those you buy from food trucks or perhaps a bit better.
The cornmeal batter is perfectly seasoned with garlic and onion powder, black pepper and a cayenne pepper for that extra kick. Just plain simple and pantry staple ingredients.
No deep fryer? No worries! You can always use a large skillet.
To dip or not to dip? It’s your call! You can enjoy it as it is OR you can make my deliciously tangy party favorite homemade Remoulade Sauce which I’ll be posting and linking up tomorrow. 😉
These Fried Pickles are a fantastic party appetizer, sides, game day snacks or just munching on by yourself. Go grab jars of pickles now!
Tips and Notes:
- Drain and dry the the pickle chips before dredging in the flour mixture. This will guarantee you a nice beautiful crust that’s both light and crisp without any clumps.
- Make sure to separate any breaded pickles that are stuck together before you toss it into the hot oil.
- Do not overcrowd the pan when frying as it will cause the pickles to become soggy.
- When draining on paper towels, do not stack the fried pickles on top of each other.
- 1 (16-oz.) (28.35 g) jar dill pickle chips , drained
- 1 cup (125 g) flour
- ⅓ cup (40.67 g) cornmeal
- 1 tablespoon (9.70 g) granulated garlic
- 1 tablespoon (9.70 g) onion powder
- 1/2 -1 teaspoon (1.05 - 2.1 g) cayenne pepper
- 1 teaspoon (2.1 g) white or black pepper
- 1 cup (240 g) buttermilk
- 1 Large egg
- Preheat a deep-fryer to 375 degrees, or in a large skillet pour enough vegetable oil for deep frying.
- In a medium bowl mix together, flour, cornmeal, garlic , onion powder, cayenne, and white pepper. Set Aside.
- In another medium bowl whisk together buttermilk and egg. Set aside.
- Dip pickles in buttermilk mixture and lightly deep into the cornmeal-flour mixture.
- Place on a plate or baking sheet.
- Then fry a few at at a time. Do not overcrowd the pan- it might cause the pickles to become soggy and soak extra oil.
- Fry until slightly brown and crispy, about 1-2 minutes. Remove from the fryer with a slotted spoon place. Quickly drain on paper towels. Do not stack on top of each other.
- Repeat with the remaining pickles.
- Serve while warm, as it sits it becomes mushy.
Tips & Notes:
Preheat a deep-fryer to 375 degrees, or in a large skillet pour enough vegetable oil for deep frying. In a medium bowl mix together, flour, cornmeal, garlic , onion powder, cayenne, and white pepper. Set Aside.
In another medium bowl whisk together buttermilk and egg. Set aside.
Dip pickles in buttermilk mixture and lightly deep into the cornmeal-flour mixture. Place on a plate or baking sheet.
Then fry a few at at a time. Do not overcrowd the pan- it might cause the pickles to become soggy and soak extra oil.
Fry until slightly brown and crispy, about 1-2 minutes. Remove from the fryer with a slotted spoon place. Quickly drain on paper towels. Do not stack on top of each other. Repeat with the remaining pickles. Serve while warm, as it sits it becomes mushy.