Posted by 1FrugalMom on August 24, 2014 at 2:45 AM
Easy, delicious, fried pickles! Below is what I used when I made my fried pickles; however, you can choose to use, or not use, whatever you like. Feel free to add, or eliminate, anything; as long as you have at least flour or cornmeal, and 2 or 3 other seasonings, plus some black pepper and salt of some type, everything will turn out fine. Basically, use what you have available on hand. Don't be afraid to experiment; this dish is very forgiving.
- Pickle slices, drained & lightly patted dry with paper towels
- 1/3 cup yellow cornmeal
- 1/3 cup all purpose, or bread, flour
- 1/3 cup seasoned breadcrumbs (I used Italian)
- 1/2 tbs. paprika
- 1/2 tbs. chili powder
- 1/2 tbs. ground cumin
- 1/2 tbs. ground mustard
- 1/2 tbs. black pepper
- 1/2 tbs. onion powder
- 1/2 tbs. Cajun/Creole seasoning
- 1/2 tbs. garlic salt
- 1 tbs. garlic powder
- canola, vegetable, or peanut, oil, for frying (I used canola oil)
- Mix together dry ingredients, and slice pickles if necessary.
- Heat oil in a large, heavy, skillet over medium heat. I used a cast iron pan about 2 inches deep, with about 1 inch of oil in it.
- While oil is heating up, lightly pat the pickle slices dry with paper towels.
- In small batches, coat pickle slices in dry mixture.
- Fry the pickle slices in the hot oil for about 2 to 3 minutes (total cooking time) until golden brown on each side. Note: Don't put too many pickles in the oil at once or the oil temperature will drop. Do them in small batches.
- Place fried pickles on a plate with a paper towel to drain.
- Serve immediately with your favorite dipping sauce. We used Buttermilk Ranch Dressing.
Notes: I made these in four different batches, experimenting with each one as I went along. As you can see by the difference in the three batches in the photo above, I fried the pickles three different ways. 1) I tried not patting them dry first, and 2) patting them dry next, and I also 3) tried an egg batter dip w/ one batch. What I discovered is that they came out best when patted dry first, and without an egg/wet batter. When they were not patted dry, they were still good but had somewhat more of a stronger pickle taste. I did not prefer them with a wet/egg batter (the darkened quickly, and did not taste as good). See more pics, here. **You can use any variety pickles you like w/ this recipe; however, I found that dill pickles turn out best.
For ways to save $, earn extra cash, & score freebies, click here!
If you love FREEBIES, Coupons, DIYs, GIVEAWAYS, & Saving $$ & Earning Cash, as much as I do, stay connected via: Facebook, Twitter, Pinterest, Google+, YouTube, & Instagram!
Follow 1FrugalMom on: