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Fried Pickles




Source of Recipe


Adapted from two FoodTV recipes by Alton Brown and Theresa Grant


Recipe Introduction


These were fantastic! I didn’t think that they would turn out as good as they did. They were crisp and the coating clung to the pickle perfectly. Mike thought that they would be good on a pulled pork sandwich – it turned out that he was absolutely right. The crunchy tang of the fried pickle went incredibly well with the smoky pork. They also make a great snack. I used a small jar of the refrigerated Claussen whole pickles. I sliced them lengthwise into strips. I didn’t use even close to the amount of buttermilk and cornmeal that the recipe calls for. Use your own judgment as to amounts of garlic powder, salt and paprika.


List of Ingredients




Peanut oil
1 quart dill pickles
1 cup buttermilk
Hot sauce
2 cups plain cornmeal
2 t. kosher salt, plus more, if desired
1 t. garlic powder
1 t. pepper
1 t. paprika


Recipe



Put oil in a Dutch oven to the halfway point of the pot. Bring to 375-390 degrees over medium-high heat.

Cut the pickles lengthwise into spears (or whatever shape you like) and dry them between layers of paper towels on a sheet pan.

Pour the buttermilk into a pie pan and add a few dashes of hot sauce. Place the cornmeal in another pie pan and mix in the salt, garlic powder, pepper and paprika. Dip each pickle piece into the buttermilk and then into the cornmeal mixture. Let dry for a couple of minutes on a rack, then fry in the oil, turning as needed. Cook about 2 minutes, until golden brown. Monitor the temperature as you cook to maintain it.

Drain on a rack for a couple of minutes and serve hot.