Fried pickles

[BeerPal]

Who's got a killer fried pickle recipe?

[usmcruz]

Flour
Frying oil
Pan



Make sure you use the boars head brand pickles they taste so much better. Do a beer batter!

[Brandon]

This is an Emeril one based off some you can get at a chicken shack here in Nashville. I love this recipe.

1 (16-ounce) jar sliced dill pickles
1 cup buttermilk
2 tablespoons hot red pepper sauce
1 cup all-purpose flour
1 cup yellow cornmeal
2 tablespoons Essence, plus more for dusting
4 cups vegetable oil, for frying
Salt

Drain the pickles in a colander, then spread on paper towels to drain completely. Combine the buttermilk and hot sauce in a bowl. In a separate bowl, combine the flour, cornmeal, and 2 tablespoons of Essence.

Heat the oil in a medium pot to 350 degrees F.

Submerge the pickles in batches in the buttermilk, then dip into the flour mixture, tossing to evenly coat. Shake in a strainer to remove any excess batter. Add to the oil in batches, turning, until golden brown and crisp, about 2 minutes. Drain on paper towels, and season with Essence and salt, to taste. Repeat with the remaining ingredients. Serve hot.

[usmcruz]

Now, Ive had fried pickles allot of places, and to be honest they dont tast like pickels at all, just the batter their fried in, so whats the point? Or have I not had them done the right way.

[alewife]

I think you're on to something Cruz -- For me, it's the pickle in the recipe that should be spiced up, not the batter! Once you've got good flavor in the pickle, the batter can be toned down a lot, and let the zippy flavor of the pickle come forward. I would quarter the pickles into spears instead of slicing them-- more like when you fry up zucchini sticks. Easy to eat that way.

Here's a way to spice up dill pickles that works well:

1-22 oz. jar regular whole dill pickles
1 medium red onion, sliced into rings
2-1/2 cups sugar
1-1/2 cups cider vinegar
6 whole serrano chilis (red and/or green), slit open a bit
4 cloves garlic, peeled

Drain liquid from pickle jar and discard. Quarter each whole pickle into spears. Place pickles back into jars (will take about 2 pint jars). Stuff in the onions, chilis, and garlic cloves. Dissolve sugar in cider vinegar over low heat. Cool and pour over pickles and spices in jars. Cap tightly and refrigerate 5-6 days. These taste good all by themselves!

I think these pickles would be great fried in a light batter without a lot of spices. Sprinkling a little Essence over all while hot just before serving may be ok, though!

Cheers,

Alewife

[usmcruz]

Im gonna have to try that alewife that recipe looks real good and good idea on quartering the pickles

[alewife]

And pop open a homebrew with them! That is, if you've brewed any!

Alewife

[usmcruz]

And pop open a homebrew with them! That is, if you've brewed any!

Alewife

Dont try me woman!! I have 4 styles of beer bottled, 90 bottles of wine bottled and 6 gallons of mead fermenting so Check yourself!!

[tookalisten]

I'm enjoying this exchange as much as the pickle recipe.

[DV8Pilot]

And pop open a homebrew with them! That is, if you've brewed any!

Alewife

Dont try me woman!! I have 4 styles of beer bottled, 90 bottles of wine bottled and 6 gallons of mead fermenting so Check yourself!!

All made from a catwalk...

[usmcruz]

Your never gonna let that go are you!!

[DV8Pilot]

Your never gonna let that go are you!!

Only until you give me something better to raze you about!

[alewife]

Yeh, all this and we haven't even heard back from BeerPal yet! I want him to try these pickles-- they're awesome!

Alewife

[BeerPal]

Yeh, all this and we haven't even heard back from BeerPal yet! I want him to try these pickles-- they're awesome!

Alewife

I will try all these recipes. But having whipped up about 3 batches in the last week, I'm a little fried pickled-out!