Growing up a Southern gal, fried pickles have always been a staple. We Southerners fry everything for some reason. It can even get as extreme as fried butter and fried candy bars. If you’ve never had fried pickles, you’re missing out on one tasty treat. Super quick to make, and delicious to eat as an appetizer. Serve them with ranch dressing or a little remoulade, and you’ve got yourself a little piece of deliciousness!
If you want to get adventurous and give them an Indian twist, you can add your favorite dried pakoda spices to the flour, but they are pretty delicious with just a minimal amount of seasoning!
- Dill pickle spears or slices
- 1 cup cornmeal
- 1/4 cup flour
- salt to taste
- garlic salt to taste
- red chili powder, to taste – optional
Drain the pickles. Put them in a bowl and cover with buttermilk. Let them sit for half an hour. Heat oil for deep frying to 375. Drain the buttermilk. Mix together the cornmeal and the flour. Add the red chili powder along with whatever spices you want. Again, less is more. Remember, dill pickles are already salty, so go easy on the salt!
The process will be super easy if you put the dry ingredients into a shopping bag, or paper bag and shake them up. Then add the drained pickles and shake it all up until they are nice and coated.
Deep fry until they are nice and golden brown. It shouldn’t take very long, so don’t walk away and forget about them.
Serve with ranch dressing or remoulade!