Fried Pickles Recipe
Fried pickles are a popular Southern appetizer that first made their debut in the 1960s. Although the exact origin is debated, it is widely believed that they were first served at the Duchess Drive-In, a restaurant in Atkins, Arkansas.
Equipment
- Deep frying pan or deep fryer
- Slotted spoon
- Mixing bowls
- Paper towels
- Plate
Ingredients
- 1 cup dill pickle slices
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil for frying
Instructions
- Start by draining the dill pickle slices and patting them dry with paper towels. This step is crucial to remove excess moisture, which helps the coating stick better.
- Pour the buttermilk into a mixing bowl. If you don’t have buttermilk, you can make a substitute by adding a tablespoon of vinegar or lemon juice to a cup of milk and letting it sit for a few minutes.
- In another mixing bowl, combine the all-purpose flour, cornmeal, paprika, garlic powder, salt, and black pepper. Mix well to ensure all the ingredients are evenly distributed.
- Pour vegetable oil into a deep frying pan or deep fryer until it’s about 2-3 inches deep. Heat the oil to 350°F (175°C). You can use a kitchen thermometer to check the temperature, or test by dropping a small amount of batter into the oil—it should sizzle immediately.
- Dip each pickle slice into the buttermilk, allowing the excess to drip off. Then, dredge it in the flour mixture, ensuring it is completely coated. Repeat this process for all the pickle slices.
- Carefully place the coated pickle slices into the hot oil, a few at a time, to avoid overcrowding. Fry them for about 2-3 minutes or until golden brown and crispy. Use a slotted spoon to remove the fried pickles and place them on a plate lined with paper towels to drain excess oil.
- Once all the pickles are fried and drained, serve them hot with your favorite dipping sauce. Ranch dressing or spicy aioli are popular choices.