A Southern classic, fried pickles must include a crisp outer breading to really highlight their inner pickle. Use self-rising flour interchangeably with all-purpose flour for fried pickle recipes and get to frying up these perfect snack-time favorites. Ready in about 10 minutes, fried pickles are sure to please a crowd.
Fried Pickle Basics
Create fried pickles using either a batter or breading for the outer coating. Make a mixture of corn meal and self-rising flour and season it well with salt and pepper. The combination of cornmeal and flour makes a super crunchy coating that provides the perfect contrast between the interior and exterior of this simple recipe. Plan on about 5 to 10 minutes of fry time to achieve a well-browned coating and serve the spears with ranch, blue cheese or any other favorite creamy dipping sauce.
Making A Batter
Create a batter for fried pickles using a mixture of self-rising flour and cornmeal. Season it well with salt and pepper. Add milk, beer or a combination of both to the mixture until you have a batter with the consistency of pancake batter. Dip pickles in the batter and fry immediately. When using this method, you must be ready for immediate frying after battering, as battered pickles will not be able to sit on a plate because the batter will run off.
Making a Breading
Make a mixture of flour and cornmeal in a small bowl. Season the mixture with salt and pepper or seasoning salt. Use milk to adhere the cornmeal-flour mixture to each pickle. Dip each pickle in the milk and then roll it in the mixture. Repeat the process for a thicker, more substantial coating on your fried pickles. Bread all the pickles first before beginning to fry them so that you can fry them all at once.
Into the Fryer
Fry pickles in oil heated to 350 degrees Fahrenheit. Use high smoke-point oils such as canola oil, vegetable oil and coconut oil when frying foods. Fry pickles just until they develop a brown coating. Use tongs to gently remove the fried pickles from the oil when they are finished cooking. Drain the oil from the pickles by placing them on paper towels to absorb some of the grease. Allow fried pickles to cool at least 5 minutes before serving.
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