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Fried pickles are a favorite appetizer of mine. They are mostly served at barbecue restaurants, but can easily be made at home. They are crispy being breaded in a cornmeal crust and deep fried until crispy. These fried pickles are a great appetizer or side dish to serve with your summer barbecue meal. These fried pickles taste delicious served with ranch dressing, or you can dip them in your favorite dipping sauce.
I used sliced pickles for this, although you can also use large pickle spears. If you use pickle spears though, they may need to fry longer to get a browned crust. Drain the pickle juice from a jar of pickles and pat them dry with paper towels. Drying the pickles before coating them in the breading help the crust stick onto the pickles better. First coat the dried pickles in a mixture of whisked egg and milk, then coat them into a mixture of flour and cornmeal. The cornmeal gives the crust more of a crunchy texture. You can do a second coating of the egg mixture and cornmeal mixture if you want, it gives the pickles a thicker crust. Fry the pickles in a deep bottom saucepan or in a deep fryer until browned and crispy. Drain on paper towels and serve in ranch dressing.
Fried Pickles
Ingredients
- 1 ( 16 oz.) jar sliced pickles
- 1 large egg
- 1 cup milk
- 1/2 cup all-purpose flour
- 1/2 cup cornmeal
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon garlic powder
Instructions
- Heat oil in a large deep saucepan to 375 F. Drain pickles and pat dry with paper towels.
- In a shallow dish, whisk together egg and milk. In another shallow dish, whisk together flour, cornmeal, salt, pepper and garlic powder.
- Coat pickle slices first in milk mixture, than fully coat them into the cornmeal mixture.
- Fry pickles in batches until golden browned. Drain on a paper towel lined plate.