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.
If you ever make it to Louisville, be sure to go to Genny's Diner. Their entry in this area is called the "Frickled Pickle" — batter-dipped and deep-fried.
Oh, how good these sound! Fried pickles – and the idea of fried pickled okra? Awesome!
Just as an addendum to my mention of Fletcher's Texas Torpedoes. The jalapeños are of the pickled variety, not fresh. AND, whatever brand Fletcher's used, they always had a firmness to them, never soggy. And I also remember them never squirting any brine on me. I don't know if they made incisions to drain them first or if the deep frying took care of some of that liquid.
Director, and NJ native, Kevin Smith brought up an interesting point during a Dallas radio interview. Only one cast member of Jersey Shore is from NJ! The rest are New Yorkers!
This week in Missouri at the Ozark Empire Fair: Fried Oreos. Gross, but true.
Melissa–Aren't they? Time for you to have them again!
Linsey–Definitely need to be the chips!
Janus–I will definitely check out Genny's Diner!
Tasty Eats at Home–I know, it doesn't get much better than that!
Alan–Now they sound even better! And that's too funny about the Jersey Shore cast!
Chelsea–I've actually had fried Oreos before and enjoyed them!
Jessica–You must!