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Deep Fried Pickles

September 11, 2009

Ok, so this is not healthy. At all. But the mood struck me when I was giving restaurant recommendations for someone visiting Raleigh, a couple of which have some fabulous deep friend pickles.  So, of course, I had to made them.

The recipe I usually use has cornmeal in it, which is what I’ve had most out at restaurants as well. Unfortunately, when the craving struck, I had no cornmeal and made do with a batter recipe, as opposed to the egg wash/breading route. While they weren’t perfect, they hit the spot, and I think I found a good recipe for deep fried (insert your favorite candy bar/oreo here).  We’ll save that journey into the Deep Fried South for another day.

Deep Fried Pickles

Deep Fried Pickles Recipe

  • 1 cup milk (or buttermilk)
  • 1 large egg
  • 1 teaspoon baking pattern
  • 1/2 teaspoon salt
  • vegetable oil for frying
  • 4 large dill pickles (something you would eat out of the jar), cut into hamburger rounds
  1. In a deep skillet, heat 1-2 inches of oil to about 375°F (the oil should pop when you sprinkle water into it).
  2. In a medium bowl, whisk together the milk and egg.
  3. In another bowl, whisk together the flour, baking soda and salt.
  4. Add the flour mixture to the milk mixture and stir until smooth.
  5. Dip the pickles into the batter and fry, a few at a time, for 2-3 minutes. Be sure to turn once to get both sides.
  6. Drain on paper towels and serve warm.

I used dijon mustard for dipping sauce, but ranch is also a great dipping sauce, as well as just eating them by themselves.

One Comment leave one →
  1. September 12, 2009 10:29 am

    yr Dad enjoys both the prose, the recipes, and the “life in the north” updates.

    will let you know your grade on posts periodically !!

    sp, grammer, content count .

    Have a great life in Canada!

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