Yield: 1 quart
- Peanut oil, as needed (or substitute any good oil)
- 1 quart dill pickles (or as many as you want to cook)
- 1 cup buttermilk
- 2 cups white cornmeal
- 1 cup flour
- 1/2 tablespoon black pepper
- 1 tablespoon kosher salt (or to taste)
1. Place enough peanut oil in a 4 to 5-quart pot to come halfway up the side of the pot. Place over medium-high heat and bring to 390-400 degrees F. (10-15 min
2. Remove the pickles from their brine and cut lengthwise, like spears or flat slices (your preference). Pat the pickles dry with paper towels.
3. Place the buttermilk in a shallow dish. In a separate dish, combine flour, cornmeal, salt and pepper. Mix well.
4. Dip each pickle, first into the buttermilk, then into the cornmeal mix and then repeat step 3 and 4.
5. Carefully place each spear into the hot oil and cook until golden brown, approximately 2-3 minutes.
6. Adjust the heat, if necessary, in order to maintain a constant temperature of 390 to 400 degrees F.
7. Transfer the pickles to paper towels and allow to cool for 5 minutes before eating. Season with additional salt, if desired.
8. Tips: For added flavor add 1 tablespoon garlic powder and 1/2 tablespoon dill weed to cornmeal mix. If you like spicy, add 1 or more teaspoons crushed red pepper to cornmeal mix.
The first time I tried fried pickles was at...where else...the state fair. I had never heard of fried pickles and was a little unsure of how they would taste. But I was an "easy sell" since I've never met a pickle I didn't like.
If you've ever made Southern fried chicken you will recognize this breading technique. It's basically the same...except with pickles. Aside from being a novelty, these pickles are really pretty good.