Y’all want some good southern food? Well here’s the DL on the Fried PICKLE.
I am working on some recipes that could be good for camping this summer. I’ve decided to cook them as if I were camping so I have all of the potential issues worked out before we’re “out there”.
Fried Pickles is my latest experiment. In the southern United States there are about as many fried pickle recipes as there are Waffle Houses. Of course, everyone’s recipe is the best and everyone’s Momma does them best.
Living in the northwest of the US for most of my life, I don’t have a “best” recipe and my Momma never made them. In fact, the first time my Momma had a fried pickle is when I made the following recipe on my Camp Chef Oven.
Mark’s Fried Pickles (Gluten Free)
3/4 cup milk
2 tbs of cayenne
1 cup cornstarch
1 cup yellow cornmeal
2 Tbs dill
2 teaspoons paprika
2 tsps black pepper
1 tsp salt
36 dill pickle slices
Beat egg & milk together in a bowl. In another dish, mix the cornstarch and cornmeal with the cayenne, dill, paprika, salt and pepper. Split the dry ingredients evenly between two bowls.
Cut the pickles into bite sized chunks. Pat each pickle dry and then refrigerate for 10 min.
Dip cold pickle slices in the first dry ingredient bowl, then the egg wash, then into the second dry ingredient bowl. Fry in 1/4 inch of canola oil in a cast iron skillet. Flip the pickles after 1.5 minutes to make sure both sides are golden browned.
Drain on paper towels and serve with one of the following dipping options:
This is a killer recipe which would be easy to make. My many thanks to our southern friends for the idea. Once you have one of these little fried pickles you won’t stop until they’re gone.
It is as if these little pickles say “y’all come back now ya hear?”