Southern Fried Pickles Recipes
SOUTHERN FRIED PICKLES
Southern-style fried pickles seasoned to perfection! Paired with a sweet and tangy dipping sauce.
Provided by Divas Can Cook
Categories Appetizer
Number Of Ingredients 16
Steps:
- Heat oil to 375 F.
- Line a baking tray or cutting board with parchment paper. Set aside.
- In a bowl, mix together flour and spices. Set aside.
- In another bowl combine buttermilk and egg. Set aside.
- Dip pickle into buttermilk mixture, shake off excess.
- Next, coat the pickles in flour and shake off excess flour.
- Place pickles on the prepared baking tray.
- When all pickles have been coated with flour, coat them again. (Some of the flour from the first coating will be absorbed)
- Quickly place the pickles in the hot oil (I did 2 batches)
- Cook until golden brown and then remove with a slotted spoon.
- Place pickles on paper towels to drain.
- To make the sauce, stir together sauce ingredients. Taste and adjust seasonings.
- Serve the fried pickles immediately with the sauce.
SOUTHERN FRIED DILL PICKLES
Southern Fried Dill Pickles are made from delightfully crunchy, tiny baby dill pickles, that are gloriously soaked in a garlic and dill brine till perfectly seasoned, then placed in seasoned buttermilk and hot sauce brine before fried to perfection
Provided by hmccallum
Categories Appetizer
Time 2h21m
Number Of Ingredients 8
Steps:
- Drain the juice from the baby dill pickle jar and refill the jar with the hot sauce, buttermilk, Cajun seasoning, and garlic powder. Soak the baby dill pickles in the buttermilk brine for at least 2-3 hours.
- Heat the peanut oil in a cast-iron kettle over medium-high heat until the peanut oil becomes 350 degrees F.
- Drain the pickles in the seasoned buttermilk brine they have soaked in.
- Put the 18-ounces of Louisiana Fish Fry Seasoned Chicken Fry in a large mixing bowl, and toss the baby dill pickles to coat them evenly. Shake off the excess batter from the baby dill pickles by tossing lightly in a colander.
- Deep fry the pickles in batches for about 3-4 minutes or until golden brown.
- When the baby dill pickles are golden brown, remove the pickles from the oil with a clean dry slotted metal spoon and place on a wire rack that you have placed over a baking sheet, let rest for a few moments.
- Serve with Homemade Buttermilk Ranch Dressing recipe
Nutrition Facts : Carbohydrate 7 g, Protein 2 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 4 mg, Sodium 1425 mg, Fiber 2 g, Sugar 4 g, Calories 47 kcal, ServingSize 1 serving
SOUTHERN FRIED PICKLES
Provided by Nicole
Number Of Ingredients 6
Steps:
- Add oil to a heavy bottomed pot and heat over medium high heat to 350 degrees.
- Place the drained pickles on a paper towel lined plate and pat dry.
- Add flour and seasonings to a large plate and stir together.
- Working in batches, add the pickles to the flour and coat on both sides, shaking off excess.
- Gently place in the oil and cook for 1-2 minutes until slightly brown and crunchy.
- Remove to a paper towel lined plate to drain.
- Serve right away with Ranch or Cajun dip.
FRIED DILL PICKLES
A salty fried snack that everyone will love!
Provided by Bubba Hiers
Time 20m
Yield 20
Number Of Ingredients 6
Steps:
- Uncle Bubba's Fry Mix
- Drain the juice from the pickle jar and refill the jar with the garlic powder, hot sauce and buttermilk. Marinate the pickles for at least 30 minutes.
- In a Dutch oven over medium-high heat, heat the oil to 350 °F. Drain the pickles. Put the fry mix in a large mixing bowl, and toss the pickles to coat thoroughly. Shake off the excess mix by tossing lightly in a strainer and deep fry the pickles in batches for 3 to 5 minutes, depending on the size of the spears.
- When golden brown, remove the pickles from the oil with a clean strainer or slotted metal spoon and place on paper towels to drain off any excess oil. Serve immediately.
FRIED PICKLES
We are big fans of pickles. So any chance we can test them, we go for it. These fried pickle chips were tart, crunchy with just a hint of heat. They are easy to make and every pickle lover will eat them up. Yum!
Provided by Carolynne Grogan
Categories Other Snacks
Time 20m
Number Of Ingredients 9
Steps:
- 1. Drain pickles in a colander. Spread them out on double thickness of paper towels to soak up as much juice as possible. If you don't follow this step, the buttermilk in the following step will not stick to the slices.
- 2. When pickles are fairly dry, mix the buttermilk and hot sauce in a bowl and place the pickles in. In a pie plate, combine flour, cornmeal, and seasonings. Dredge the pickles in the mixture making sure to coat them well.
- 3. Drop slices into a deep fryer or deep-sided frying pan heated to 375 degrees. Make sure the oil is hot enough, but not smoking. The pickles will float to the top if the oil is good and hot. Turn them to brown each side. When crispy and browned, remove with a slotted spoon onto a paper towel-lined plate. If you like them more salty, immediately sprinkle with salt. Serve with ranch dressing or your favorite dipping sauce. This recipe is easily doubled to serve a larger crowd.
SOUTHERN FRIED PICKLES
Make and share this Southern Fried Pickles recipe from Food.com.
Provided by Larkin
Categories Vegetable
Time 40m
Yield 16 pickles, 5-8 serving(s)
Number Of Ingredients 5
Steps:
- Put the flour, eggs, and crumbs into separate bowls.
- Put oil in pan, heat on medium.
- For each pickle:.
- Cover the pickle in flour by dipping it in the bowl and working on it from there.
- Then, dip the pickle in the eggs and quickly cover it in egg.
- Next, dip the pickle into the bread crumbs and quickly cover the pickle in bread crumbs.
- You have to move quickly or the egg will slide off of the pickle.
- GENTLY place the pickle in the hot oil.
- (CAUTION: Pickles are mostly water, so oil will pop at you).
- Once the pickle is a nice golden brown color, remove from oil and place on a paper towel covered plate. Repeat until you are out of pickles!
- Enjoy!
Nutrition Facts : Calories 976.6, Fat 90.6, SaturatedFat 12.2, Cholesterol 84.6, Sodium 186.6, Carbohydrate 34.8, Fiber 1.6, Sugar 1.6, Protein 8
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- First, drain the pickles, slice on a bias and add them back to the jar with only water to try dilute some of the vinegar flavor and keep cool.
- Next, in a small pan or bowl whisk together butter milk and eggs and keep cool. In a separate pan or bowl mix together corn meal, flour, corn starch, dry dill and seasoning until completely combined.
- Once everything is prepared, strain the pickles and place them into the buttermilk mixture and thoroughly coat. Once coated toss them into the breading and also coat thoroughly until the pickles are completely covered. Place the breaded pickles onto a sheet pan lines with parchment and be sure to spread them out.
- In a large saute pan or cast iron pan on medium high heat, add in the vegetable oil. Once hot add in the breaded pickles and fry for 2 to 3 minutes on each side or until golden brown. Be sure that the pickles are not stacked on top of each other.
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Category Food, AppetizersTotal Time 25 mins
- Prepare the Roundhouse-Kick Sauce: Stir together mayonnaise, chili sauce, ketchup, vinegar, Sriracha, Worcestershire sauce, smoked paprika, salt, mustard, and pepper in a bowl. Cover and refrigerate until ready to use.
- Prepare the Fried Pickles: Combine buttermilk and pepper in a shallow dish; add pickles, and stir to coat.
- Stir together cornmeal and flour in another shallow dish. Add several pickles at a time, and toss to coat evenly with cornmeal mixture. Place on a baking sheet lined with wax paper or parchment paper.
- Pour oil in a large cast-iron skillet to a depth of 1 inch. Heat oil to 365°F over medium-high. Add pickles, in batches, and fry until golden brown and crisp, 1 to 2 minutes. Drain on paper towels. Serve with Roundhouse-Kick Sauce.
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- Pour about 1 1/2 inches of oil into a Dutch oven. Heat oil to 375 degrees. A thermometer is helpful for this.
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- Combine all of the ingredients for the Dipping Sauce and whisk together until well combined. Set aside.
- Pour oil into a deep fry pan until it is about 1” deep. Using a deep-fry thermometer, heat oil over medium-high heat until temperature reaches 375°F. Meanwhile, prepare a tray with 2 layers of paper towels; set aside. (Tip: If you don’t have a deep fry thermometer, then you can drop a pinch of flour into the oil. If it browns and bubbles immediately, then the oil is ready to go!)
- In a medium bowl, whisk together the buttermilk, hot sauce, Worcestershire sauce and eggs until well combined. Place pickle slices in the buttermilk mixture and set aside.
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- Fill a 5-quart Dutch oven halfway with peanut oil. Set over medium-high heat and bring to 390 to 400ºF.
- Remove the pickles from their brine and cut lengthwise into quarters, like spears. Lay the spears on a half sheet pan lined with paper towels and pat them dry.
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- Preheat about 2-inches of oil in a large (8 quart) pot to 350°F. Prepare a tray with double paper towel stack. Set aside.
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