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Fried pickles, y’all. I don’t think one can get much more Southern than this. Normally, I’m not a fan of fried foods. I mean I like them and all but if I’m going to be totally unhealthy I’d much rather it be with cupcakes and frosting. Total honesty, friends. I know I’m a mess.

But when a girl gets a hankerin’ there’s nothing to be done but to give in.

Fried Pickles

We’ve tried fried pickles in the past without success. I’ve had my eye on these two pins for awhile. After a quick consult with the resident Cove chef {Thom} we thought we could do better with the basic recipes.

Here’s what we came up with:

The spin: kick up the basic recipe with more garlic and cayenne. Add a milk/egg wash and double dredge. We also added a bit of Slap Ya Mama to the egg wash mixture {no hot sauce in the house-a travesty for which i am most regretful.}

For the coating:

dry ingredients
1/3 cup cornmeal
2/3 cup flour
1 tsp garlic powder
1 tsp cayenne

wet ingredients
2 eggs beaten
1 cup milk
Splash of hot sauce or about 1/2 tsp Cajun Seasoning {we use this}, optional

1 jar of dill pickle slices, drained
Oil for frying {we used canola-about 3 inches deep}

Note: for a whole jar of pickles you will need to double the dry ingredients for the coating. I made ours in two batches as to not get too much egg/coating gunk in my dredge bowl.

Gather: cookie sheet; parchment or wax paper; plate & paper bag for draining {or use paper towel, baking rack, etc}

Method:

Heat oil to 350 degrees. We used a deep fry pot with a basket but a frying pan with deep sides will work as well. Prepare a cookie sheet by lining it with parchment paper or wax paper. Combine the dry ingredients in a medium sized bowl. In another bowl, beat eggs and milk. Add hot sauce or Cajun seasoning if desired.

Place a handful of pickles into the egg wash mixture and then into the dry ingredient mixture. Toss to coat. Taking two pickles at a time, re-submerge them into the egg wash, re-dredge in cornmeal/flour mixture and place on a parchment lined cookie sheet.

Fry the pickles in small batches for 3-5 minutes. If using a fry pot with a basket it should not be necessary to turn the pickles. If using a fry pan, turn the pickles halfway through for even frying.

Remove pickles and drain on paper bag lined plates. Salt immediately. Continue working in small batches. About halfway through I made up another bowl of dry ingredients to finish dredging the last half of pickles.

Enjoy your fried pickles while warm with ranch dressing or dill sauce.