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Fried Pickles

Source of Recipe

From "The Complete Small Plates Cookbook" by America's Test Kitchen


Recipe Introduction

"A Southern treat that combines deep-fried richness with characteristic pickle tang, these spears are crunchy to bite into with a soft tartness inside, making them a great accompaniment to serve with drinks. Easy to make fresh and enjoy with an array of other small bites such as cheese, cold cuts, and salads, these pickles are perfect for both kids and adults. Ketchup, barbecue sauce, and ranch dressing make easy, delicious dipping sauces. Use a Dutch oven that holds 6 quarts or more. Use whole kosher dill pickles that you cut into spears yourself, because they're firmer than precut pickles. With the exception of dark stouts and ales, any beer will work in this recipe�even nonalcoholic."

List of Ingredients

◦ � cup cornmeal
◦ 4 whole kosher dill pickles
◦ 1 cup all-purpose flour
◦ 1 cup cornstarch
◦ 2 teaspoons baking powder
◦ 1 teaspoon table salt
◦ � teaspoon cayenne pepper
◦ 1 (12-ounce) bottle cold beer
◦ 3 quarts vegetable oil for frying


Recipe

Place cornmeal in shallow dish. Dredge pickle spears in cornmeal and transfer to plate. Combine flour, cornstarch, baking powder, salt and cayenne in large bowl. Slowly whisk in beer until smooth.

Heat oil in large Dutch oven over medium-high heat until 350 degrees. Rewhisk batter. Transfer half of pickles to batter. One at a time, remove pickles from batter (allowing excess to drip back into bowl) and fry in hot oil until golden brown, 2 to 3 minutes.

Drain pickles on wire rack set in rimmed baking sheet.
Bring oil back to 350 degrees. Repeat with remaining pickles and serve.

Serves 6 to 8
(makes 16 pickles)






❧ Perfect Pair: Creamy Blue Cheese Dip

◦ 6 ounces blue cheese, crumbled (1 � cups)
◦ � cup buttermilk, plus extra as needed
◦ 1 clove garlic, minced
◦ ⅓ cup sour cream
◦ 6 tablespoons mayonnaise
◦ 2 tablespoons white wine vinegar
◦ � teaspoon sugar
◦ � teaspoon table salt
◦ � teaspoon pepper

Using fork, mash blue cheese, buttermilk, and garlic together in serving bowl until mixture resembles cottage cheese. Stir in sour cream, mayonnaise, vinegar, sugar, salt, and pepper. Add extra buttermilk as needed to adjust dip consistency. Cover and refrigerate until flavors meld, at least 30 minutes or up to 1 day. Season with salt and pepper to taste before serving.

Makes about 2 � cups