Email to Cat      

Fried Pickles

Source of Recipe

From "I Heart Soul Food" by Rosie Mayes


Recipe Introduction

"When I was a kid, I'd happily eat regular pickles. Then one time we were down South for a family reunion, and somebody served me fried pickles. Well, I tell you what: I never went back. My mom would serve me the same pickles I liked a few weeks earlier, and I was like, "No way!" I wanted only the fried ones. For this recipe, the mix of the cornmeal and self-rising flour will get you a nice, light, but sturdy crunch. You want to make sure you pat the pickle chips as dry as possible so that the eggs will stick to them. Then the flour will stick to the eggs, and you won't have pickle slices slipping out of their shells all over the place. But beware - once you go fried, you might never go back!"

List of Ingredients

◦  1 (16-ounce) jar of dill pickle chips, drained
◦  1 cup yellow cornmeal
◦  1 cup self-rising flour
◦  1 tsp seasoning salt
◦  ½ tsp ground black pepper
◦  ½ tsp paprika
◦  ½ tsp cayenne pepper
◦  2 eggs, beaten
◦  ¾ cup vegetable oil, for frying


Recipe

Pat the pickle chips dry, then place them on a paper towel-lined baking sheet.

In a large bowl, combine the cornmeal, flour, seasoning salt, black pepper, paprika, and cayenne. Mix until well combined.

Coat the pickle chips with the eggs by dipping them in. Be sure to shake any excess off. Then toss the pickle chips into the flour mixture, and make sure they are well coated. Shake off the excess flour and place the chips back on the baking sheet.

In a large frying pan, warm the vegetable oil to about 350° F. Add the pickle chips and be sure not to overcrowd the pan. Fry the chips until they are nice and golden, 2 to 3 minutes. Remove the chips from the oil with a slotted spoon, and let cool on a wire rack. Serve with your favorite dipping sauce.


Makes 4 servings