And Drink the Wild Air Header

home home Facebook twitter pinterest instagram goodreads email OPSEC recipes travel hawaii bucket list about erica Image Map

Wednesday, November 13, 2013

Fried Dill Pickles

If there's one thing I've found to be a deliciously indulgent treat, it's definitely fried pickles.  I've always been a dill pickle fan (other kinds, not so much), so it's actually kind of surprising it took me so long to actually try a fried pickle -- I was in my teens!  Once I did though, I never looked back, and if you're a pickle lover like me you won't either!

Recipe courtesy of Allrecipes.com


Ingredients
  • 1/2 cup buttermilk
  • Salt and black pepper to taste
  • 1 16 oz jar dill pickle slices
  • 1/2 cup all-purpose flour
  • 1 1/2 cup cornmeal
  • 1 tsp seafood seasoning like Old Bay (I added a couple of teaspoons more because I love the taste of Old Bay)
  • 1/4 tsp Cajun seasoning
  • Oil for frying

Directions

Grab your pickle jar and empty the slices onto a plate.



Pour the buttermilk into a large bowl and add the salt and black pepper (I used about a teaspoon of each).


Add the flour, cornmeal, seafood seasoning, and 1/4 tsp Cajun seasoning to a large, resealable back and mix together well.


In batches, dip your pickle slices first into the buttermilk and then into the flour cornmeal mixture, making sure to coat well and also shake off the excess dry mixture.


Using either a skillet or deep fryer, fry the batches of pickles.  I used a deep fryer and for each small batch it took around 5-6 minutes or so.  Just keep an eye on them and take them out when they're golden brown and delicious.  Serve with some ranch dip or remoulade (my personal favorite choice!) and enjoy!


And if you need any ideas with what to do with all of that leftover pickle juice, try making some pickle pops!  Just pour the juice into an ice tray, cover with saran wrap, poke some toothpicks into each compartment, and freeze them for a refreshingly sour treat!


Are you a fan of pickles, fried or otherwise?

No comments:

Post a Comment