Fried pickles
Fried pickles, from above
Non vegEggArkansas

Fried pickles

Sour pickles in a crisp coat. Salty, tangy, crunchy: the perfect bar snack without the bar.

25 minTime
6 gProtein each
mildSpice
A drive in invention2 chapters · 1 min read

Make it your way

Grandma's wayDill pickle chips battered in buttermilk and cornmeal, fried and served with dip.
The original
371kcalsame
6 gproteinsame
3 gfibresame
25minutessame

Fried pickles.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Dill pickles (gherkins)pickle chips, patted very dry
Maida (all-purpose flour, plain flour)⅔ cup
Maize flour (fine yellow cornmeal)⅓ cup cornmeal
Buttermilk½ cup
Egg1
Paprika½ tsp
Salta pinch
Cooking oil (vegetable oil)for frying
Mayonnaise¼ cup, for dip
Tomato ketchup (ketchup)1 tbsp
Red chilli sauce2 tsp hot sauce

Method

5 steps
  1. 1Drain the pickles and dry them thoroughly between towels.
  2. 2Whisk buttermilk and egg. Mix flour, cornmeal and paprika.
  3. 3Dip pickles in the buttermilk, then toss in the coating.
  4. 4Fry in hot oil in small batches for 2 minutes until golden and crisp. Drain.
  5. 5Stir mayo, ketchup and hot sauce for a comeback style dip and serve.
Serve it like this

Serve in a paper lined basket while hot, with dip on the side and lemon wedges. Eat immediately.

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Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Make it a meal

What goes with Fried pickles: a bread or rice, a side, something to drink and something sweet.

With a main Nashville hot chicken75 min
On the side Fried okra25 min
On the side Southern black eyed peas75 min
A little snack Buffalo wings55 min
To drink Pink lemonade15 min
To drink Southern sweet tea20 min
Something sweet Peach cobbler60 min
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