Fried pickles
Last week, everyone was talking about fried pickles. Sure, fried pickles are good but why all the sudden interest? Well, apparently a popular TV show about New Jersey beaches (or something like that) had some of its characters eating this Southern delicacy for the very first time.
“Eating fried pickles was a life-changing experience,” said “Jersey Shore” cast member Snooki upon her introduction to said pickles.
Life changing? That’s quite a statement. Now, I enjoy a basket of fried pickles alongside a bowl of buttermilk dressing as much as the next person. But are they a revelation? Let’s take a closer look.
In Texas, we are known for deep frying anything edible. Butter, Coke, bacon, ribs, turkey, lattes, cookie dough, peanut butter sandwiches—all have been dipped in batter and hot oil in the name of making delectable food. Heck, after you’ve had a serving of fried bacon, a fried pickle might even seem rather mundane.
But, fortunately, they’re not.
If you’ve never had fried pickles, you’re in for a treat. I tend to find fried food a bit heavy, yet fried pickles are a tangy, crisp treat made just a tad more decadent with the crunchy breading. The acidity of the pickle stands up well to the breading and frying unlike some foods such as vegetables, which I feel often lose their flavor and snap once they’ve been fried.
Making fried pickles is easy, as long as you’re comfortable with some popping grease and sticky hands. I’d have to say that the most difficult decision is whether to fry pickle spears or chips—one of the most hotly contested issues in the world of pickle frying. Me? I’m a pickle-chip gal myself since they take less time to fry, are less likely to get mushy and—most importantly—they’re easier to pop in your mouth.
There’s also the question of breading. While I usually prefer a cornmeal dredge for fried vegetables, I find that it doesn’t work so well with dill pickles, so I go with a saltine cracker dredge instead. Of course, these are all my preferences and you may have your own as well. But the best thing about fried pickles is that you don’t have to limit yourself to just cucumber dills, even though they are the classic. Nope, you can fry up pickled okra, pickled jalapeños or any other pickle that you love. As long as they’re tangy and crisp, they’ll be wonderful.
And maybe even life changing.
Fried pickles
Ingredients
- 2 cups dill pickle chips
- 1 cup flour
- 1/2 teaspoon salt plus more to taste
- 1 teaspoon black pepper plus more to taste
- 1 egg
- 1/2 cup buttermilk
- 2 cups finely crushed saltines
- 1/2 teaspoon cayenne
- 1/2 teaspoon dried dill weed
- Salt to taste
- Oil for frying
- Buttermilk dressing
Instructions
- In a large plastic food-storage bag, mix together the flour, salt and black pepper. Place the pickle chips in the bag and shake until they are well coated.
- Mix together the eggs with the buttermilk. Place the crushed saltines on a plate and mix in the cayenne and dill weed. In batches, dip the flour-coated pickles into the eggs and then lightly dredge in the saltines. Place cracker-coated pickles on a large plate or sheet. Repeat until all the pickles are coated.
- In a large, heavy skillet heat 1/2 inch of oil on medium heat until it reaches 350°F. Cook the pickles for 1 minute or until golden brown, turning once. Depending on the size of your skillet will probably have to do in several batches. Drain on paper towels.
- Serve immediately with buttermilk dressing.
Ooo I've never used crackers before! Must try – thanks for posting!
I'll bet these would be Super Great with Tobasco Brand Sweet 'n Hot Pickle Slices! Yum Maybe when I take a break from Weight Weight Watchers- I've lost 50# so far this year but still love reading your recipes. Paul
Alan–I'll just have to recreate that!
Rhillian–Yuck! And so wrong!
Melanie–If you love fried okra you love fried pickled okra!
Libby–Always with ranch dressing!
Lisa–Hope you enjoy them!
Fotografiafoodie–Enjoy!
Steve–Sounds like it'll be a wonderful rehearsal dinner. And congratulations on your son's marriage!
Nikev–I prefer it with crackers, but that's just me.
Ruthie–Thank you. Sounds like I need to watch that show!
BillG–What? No pickles in Dublin? Fortunately, they're a cinch to make.
Beth–It is indeed!
Kristy–The spears are always too soft and soggy. And while fried pickles might not make an adequate dinner, I can say with confidence that they make a darn fine lunch!
Katie–I have no idea how it's done!
GT–I find that off-the-menu items are always the best.
Deb–They are!
Nicole–You're very welcome!
A batch of fried pickles w/ ranch and some hot wings remind me of my days in College Station! I had just told my husband I really wanted some fried pickles the other day. They are so good!
Best fried pickles I have ever had are from Pat's Place in New Braunfels (where I live) I am with you, the pickles need to be the chips, not the spears. Centerpoint Station in San Marcos does the spears and it just doesn't work. One bite and all the breading falls off. fried pickle chips you can pop in your mouth. So yummy!