My family and I never knew what fried pickles were before moving to North Carolina. Here, it seems, they like to deep fry everything. Some things are really good, while others are a bit out there.
In this case, if you like dill pickles, these deep fried nuggets are a tasty treat. Depending on who is making them, the pickles might be coated in a batter coating (think fish batter) or they might be coated in a cornmeal and flour mix. We prefer the crispy cornmeal and flour breading.
They are really easy to make at home and it's much cheaper, too. The price of one appetizer of fried pickles in a restaurant usually costs $5. - $7.
2 C. of dill pickle chips, drained well on paper towels
1 C. flour
1/2 C. corn meal
1 tsp. creole seasoning (optional but it adds a nice kick)
1/2 tsp. Hot Shot pepper (red and black pepper) - if you
don't want the spice, use all black pepper
1/2 C. milk or buttermilk
1 gallon-sized plastic bag
Lay pickles on layers of paper towels to drain.
Heat your deep fryer to 400*
Pour the milk or buttermilk into a small bowl. I used milk with this batch and it worked out fine. I'm going to try buttermilk for a thicker coating the next time that I make them.
Mix the flour, corn meal, and seasonings in the plastic bag.
Working with a few pickles at a time, dip them into the milk and then add them to the flour mixture. Shake well to completely cover the pickles.
Remove the coated pickles from the bag and drop them into the deep fryer basket. Deep fry for 1-2 minutes or until light brown and crispy. Drain well in a single layer on paper towels before serving.
Serve with a side of tangy ranch dressing.
Tangy Ranch Dressing
1/4 C. of your favorite ranch dressing
1 - 2 tsp of Frank's Red Hot hot sauce
Mix together right before serving.
**note** The white specks that you see on the pickles in these pictures as a result of using white cornmeal. That's what I had on hand so that's what I used.