Deep Fried Pickles
"A response to a recipe request, I've heard interesting things over the years about fried pickles but have never tried them myself... :)"
- Ready In:
- 20mins
- Ingredients:
- 14
- Yields:
-
1 quart batch
ingredients
- 1 cup cornmeal
- 2 eggs, beaten
- 2 1⁄4 cups flour
- 1 cup milk
- 1 tablespoon Worcestershire sauce
- 1⁄2 teaspoon Tabasco sauce
- 1 teaspoon salt
- 3⁄4 teaspoon pepper
- 1⁄4 teaspoon garlic powder
- 3⁄4 teaspoon cayenne pepper
- 1 quart sliced dill pickle
- vegetable oil
- salt
- pepper
directions
- Combine 2 eggs, 1/4 cup flour, milk, worcestershire sauce, Tabasco, cayenne pepper, and garlic powder; stirring well; set aside.
- Combine cornmeal, 2 cups flour, salt, and pepper, and mix well.
- Dip drained pickles into milk mixture and dredge in flour mixture.
- Deep fry at 350 degrees until golden brown.
- Drain, salt and pepper to taste.
- Also works great with pepperoncinis!
Questions & Replies
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Reviews
-
Yes, I've actually tried it, and it comes out just like the ones I love at a local sports bar! Perhaps we're weird down here in Louisiana - but you can eat them with one of two things - ketchup or ranch dressing topped with a little bit of Tony's Creole Seasonings. :) -
I made this for a party today and they were a big hit! Most people had never tried them before but really liked them. I had never made these before and they were really simple. I also fried a few pepperocinis and they were great. The coating didn't stick well to the peppers but they were crispy and good. I got several requests for the recipe. Thanks for sharing it! -
I used the recipe this 4th of July for about 40 people. The review that I recieved was large, the thought was that they were better than the "Chain Stores. -
My husband really liked them, I was looking for a different texture. It still made a good fried pickle, well, LOTS...I would half or quarter the recipe next time! -
I love fried pickles! But for me, this recipe wasn't "restaurant quality". I followed the directions exactly, so I don't know what happened. I really tried to like it, but I couldn't. Thanks anyways!
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RECIPE SUBMITTED BY
Julesong
Tukwila, 87
<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
