Prep 35 mins
Cook 2 mins
Another Alton Brown Great!
- peanut oil, for frying
- 1 quart dill pickle
- 1 cup buttermilk
- 2 cups plain cornmeal
- 1 tablespoon kosher salt, plus more if desired
- Place enough peanut oil in a 4 to 5-quart cast iron Dutch oven to come halfway up the side of the pot. Place over medium-high heat and bring to 390 to 400 degrees F.
- Remove the pickles from their brine and cut lengthwise into quarters, like spears. Lay the spears on a sheet pan lined with paper towels and pat them dry.
- Place the buttermilk in 1 shallow dish and mix together the cornmeal and salt in a separate dish. Dip each pickle, 1 at a time, first into the buttermilk, then into the cornmeal and then repeat.
- Carefully place each spear into the hot oil and cook until golden brown, approximately 2 minutes. You can fry 3 to 4 pickles in the pot at a time.
- Transfer the pickles to a cooling rack set in a half sheet pan and allow to cool for 5 minutes before eating. Season with additional salt, if desired.
These are good but I preffer my frickled pickles.. you shoukd try hose
I thought these were wonderful! I too loved the crispy crust and preferred it over the pickles. I would cut the salt down to 2 teaspoons. I used homemade pickles that I made and then used the Dill pickles out of the jar. They were both wonderful! I will definitely be making this again and again!
I would give this a 4.5. Never had deep fried pickles before, so had to try these. Since it was just my son and I eating them I cut it down quite a bit. The outside was crispy and then the dill. We didn't dip in anything just ate them up! I love the crispy coating. I just peeled it off and ate it, then I ate the naked pickle. My son just devoured it all! Thanks, 2Bleu!