Sweet and spicy fried pickles are the perfect combination of pickles and breading.
Don’t like the idea of sweet, change up your pickles.
If you’ve visited a restaurant while visiting the deep south, I’m sure you’ve seen fried pickles on the menu.
Deep-fried pickles can be hit or miss in restaurants too.
Some are too thick, like when a restaurant uses pickles spears and some are so thin with so little breaking they are like eating potato chips.
Fried pickles are a southern favorite and a pretty easy to make.
Most folks who’ve never had fried pickles tend to think the combination of frying pickles as a little weird.
However, I can promise you that once you try a fried pickle, you’ll order them every time you see them on the menu.
I’m kind of a fried pickle snob.
Fried pickles, while delicious, can be easily ruined by one ingredient.
Salt… a fried pickle that is too salty is sometimes just too difficult to eat, no matter how much ranch you cover it in.
Finding the right pickle is pretty critical to the final product, so you’ll have to do a little bit of experimentation with the pickles available at your grocery store.
Even though you might experiment with pickle varieties, we have settled on our absolute favorite pickle.
Pickles from Wickles are sweet, spicy, and just a little bit salty.
Wickles are thicker than your average sliced pickle, so the pickle-to-crust ratio is great.
However, some folks in the south prefer their pickles razor thin to maximize the amount of crust.
I think this is just an excuse to eat more fried crust with ranch dressing. With Wickles, you can actually enjoy the great flavor of the pick itself.
I find myself eating the pickles for a snack sometimes.
The easiest fried pickles have just four ingredients: pickles, buttermilk, cornmeal, and salt (in moderation).
You can substitute the cornmeal with flour, but I don’t care a whole lot for the kind of crust it makes.
A flour/cornstarch/dried potato crust might work really well for a super crunchy crust. However, I really enjoy the crunch and texture cornmeal brings to the party.
is normally served with fried pickles. This helps to cut the salt, but who doesn’t like ranch?
Any ranch will do but find a dressing you like to eat.
If you are feeling super fancy, you can serve your pickles with some comeback sauce (coming soon).
MORE APPETIZER RECIPES
- Peanut Oil
- 1 jar of Wickles (or your favorite sliced pickle)
- 1/2 cup of buttermilk
- 2 cups of corn meal
- Salt to taste
- In a cast iron skillet, add enough peanut oil so the oil comes up about 1/2 an inch from the bottom of the skillet. You can use a deep fat fryer as well.
- Heat the oil to 375 degrees F.
- Dip the pickle slices in the buttermilk and let the excess drip off.
- Toss in the corn meal and shake off any excess.
- Fry in the hot oil until the exterior is golden brown.
- Remove fried pickles from the oil and place on a cooling rack to let excess oil drip away.
- Sprinkle with salt (taste a pickle to see if it even needs it first)
- Serve warm with ranch dressing and a big glass of sweet tea.
Nutritional value will differ depending on oil temperature, amount of oil retained, amount of breading remaining on pickle slices.
Serving Size:4 Fried Pickles
Amount Per Serving:Calories: 211 Total Fat: 10.1g Saturated Fat: 0.8g Cholesterol: 0mg Sodium: 168mg Carbohydrates: 29.3g Fiber: 2.7g Sugar: 6.8g Protein: 3g