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Author:
Franco Salzillo
Fried pickles are the greatest invention. Period. These are turning an otherwise supporting actor into the tangiest and crispiest beer snack and side dish ever.
We’ve taken inspiration in Paula Deen’s recipe for fried pickles and made our own adjustments to make sure you end with a golden batch of utterly satisfying fried pickles!
And if you think making these is hard, fear not. Actually, you only need five ingredients, and as long as you make sure the frying oil is scorching, everything will be okay!
Fried pickles are just regular brined cucumber slices, AKA pickles — and we’re just using the ones that come in a jar. There’s nothing special here.
What’s remarkable is the three-step coating procedure. We’re coating each pickle in flour, whisked eggs and cornmeal for the crispiest bite. The pickles don’t lose moisture this way, which is awesome.
The result? The crispiest fried pickles ever. The snack you didn’t know you needed! Besides, you must eat your veggies someway, right?
Let’s imagine you’re having friends coming over to watch a game or play cards, whatever you do with your buddies. Well, here’s where you show off your cooking skills with fun and unconventional finger food.
It comes without saying fried pickles are delicious when added to your burgers and hot dogs. They still taste like pickles, but now they’re simply better! Fried stuff is neat like that, don’t you agree?
Let’s check out this recipe and make ourselves a crispy batch of pickles. Thanks, Paula Deen, for the idea!
Heat a saucepan or frying pan and pour in between 1-5 and2 inches of frying oil (vegetable oil).
In a mixing bowl, pour in the flour and season with salt and pepper. Set aside.
In a small bowl, whisk the eggs and set them aside.
In a second mixing bowl, tip in the cornmeal.
Use a kitchen thermometer to make sure the oil is at 350°F
Drain the pickles, coat them with flour. Dip them in the egg. Work in batches using a fork.
Finally, coat them with cornmeal.
Fry the pickles for 3-4 minutes until golden and crispy.
Place them on a platter lined with a few paper towels to absorb the excess oil.
Serve with your favorite dipping sauce. Paula Deen uses a honey mustard sauce!
