No–come back! I’m well aware that these sound odd–but trust me…they’re really gooood.
First we watched the guy on the Food Channel visit a place that is famous for Deep Fried Pickles. We had kind of a “PICK-les? Fried? Yack!” reaction at first. I didn’t think for a second that they even sounded good, but then we watched the guy make them. Looked easy enough. Simple, even.
Then they talked to the the customers and they were just crazy about these things. They ranted and raved. They sang. They danced–all in the praises of these silly pickles.
One lady said, and I’m paraphrasing now, “We drove ten thousand miles…bla, bla…in a blizzard…bla, bla…for one taste…bla, bla, of Snarky Joe’s Deep Fried Pickles.” Sappy? Yes, but the idea was working on me now.
Then one dark and stormy night when I was already making fried chicken, I thought to myself, “there’s the flour coating…there’s the pickles…”
One thing led to another, and here’s what we came up with.
Deep Fried Pickles
1-1/2 cups buttermilk
3/4 cup pickle slices
1-1/2 cups of flour
1 pouch Ranch Dressing Mix
1 Tablespoon Montreal Steak Seasoning
1/4 tsp. salt
Oil for frying
Stick with me…
Pour the buttermilk in a bowl. Pat the pickles dry with a paper towel then stir them into the buttermilk.
Let them sit while you make the coating. Mix all the dry ingredients in a bowl and heat oil in a sauce pan. Take the pickles a few at a time from the buttermilk and toss them around in the flour mixture.
Right about here, you may say, “Hey, where are the pictures?” But I’d say back, “YOU try to toss pickles in flour coating and fry them with one hand and take pictures of the process with the other.”
Best way I know of to lose a couple of digits and fry a cute little camera.
Drop them in the deep fryer for about 3 minutes or until they float to the top and turn golden brown. Drain them on paper towels and repeat for all the pickles you intend to eat…until the flour runs out.
These make a great side dish when you are in the mood for something unusual–or when you are already making fried chicken…or if it’s a dark and stormy night.
- 1-1/2 cups buttermilk
- ¾ cup pickle slices
- 1-1/2 cups of flour
- 1 pouch Ranch Dressing Mix
- 1 Tablespoon Montreal Steak Seasoning
- ¼ tsp. salt
- Oil for frying
- Pour the buttermilk in a bowl.
- Pat the pickles dry with a paper towel then stir them into the buttermilk. Let them sit while you make the coating.
- Mix all the dry ingredients in a bowl and heat oil in a sauce pan. Take the pickles a few at a time from the buttermilk and toss them around in the flour mixture.
- Drop them in the deep fryer for about 3 minutes or until they float to the top and turn golden brown.
- Drain them on paper towels and repeat for all the pickles you intend to eat...until the flour runs out.
8 Replies to “Fried Pickles”
I agree. They were gooooooood!
The guy at the fair convinced us they were good… sooo that really helped me want to try them! The show was cool… but I don’t think I would have gone looking for a recipe just because of that! 😉 I love that you’re sooo adventurous about trying stuff… I want to get better at that! 🙂
You’ll have to post the PUDDLE pickles too… since everyone is going to start thinking that we don’t like splashing in them anymore! 😉 You make everything look so pretty and easy and fun… we’ll have to clue everyone in! Heh! 😉
Oh, I want to try these. I’m sure Amy will too. We like trying new things. Thanks!! 🙂
Or you could just drive to Grantsville, pull into Jen’s (local fast food place) and order fried pickles! They are the long spear variety and the talk of the town. You don’t even have to drive 10,000 miles, lose a couple of didgets or deep fry the camera and bonus – you get to visit some really great friends!
Puddle pickles really sounds dreadful. Good thing I know what you mean.
I’d like to take the spears and cut them in chunks THEN fry them. That sounds really good too.
Amen to that!