Prep 15 mins
Cook 15 mins
This is the only way I will eat pickles! These tasty litle morsels are said to have originated at The Hollywood Cafe in Tunica, Mississippi. This recipe is from "The Glory of Southern Cooking" by James Villas.
- 1 cup buttermilk
- 1 large egg
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon salt
- vegetable oil (for deep frying)
- 4 large crisp dill pickles, cut widthwise into 3/4-inch chips
- In a bowl, whisk together the buttermilk and egg till well blended.
- In another bowl, whisk together the flour, baking powder, and salt, and add to the buttermilk mixture; stir till well blended and smooth.
- Heat about 2 inches of oil to 375 degrees. Dip the pickle chips in the batter. Fry a few at a time in the oil till golden brown, about 3 minutes; drain on paper towels and serve hot.
These are perfect for eating while sitting under the shade on a hot day. They were quick and easy to make, and everyone enjoyed them. I only have two things to say, though: 1, next time I'll use more than 4 pickles, as I had half a bowl of batter left. 2, don't make these on a 95 degree day! My kitchen was sweltering by the time I was done with these. Thank you for the recipe, I will be using it again. :D