Friday, April 6, 2012

Fried Pickles



I took a Southern Cooking class a few weeks back and we made a bunch of different southern treats.  The class allows you to participate in preparation, cooking, baking, clean up and eating. It's sort of a soup to nuts deal. A few hours with great friends and awesome food.  During the class we made Fried Chicken, Biscuits, Collard Greens, Cornbread, Pineapple Upside Cake, Ribs and Fried Pickles.  The fried pickles hit the spot as we put together our meal. This recipe comes together pretty quick and the frying takes just a few minutes.  These taste best served warm but I did keep some aside and put them in the fridge then rewarmed them the next day and they tasted just as delish. Don't forget the ranch dressing. It's a must!


Fried Pickles
Recipe Adapted from the BCAE class Southern Cooking for a Northern Home


Dry Mix
2 C. Flour
1/3 C. Cornmeal
1 1/2 Tsp Salt
1/2 Tsp Black Pepper
2 Tbsp. Baking Powder


1 24oz. Jar of Dill Pickles (Spears or Chips)
1 Tsp. Garlic Powder
1 Tsp. Onion Powder
1/2 C. Louisiana Hot Sauce
1/2 C. Buttermilk


Oil
Ranch Dressing for Dipping
Smoked Paprika (Optional)


Drain the juice from the pickle jar and refill the jar with the garlic and onion powders, hot sauce and buttermilk.  Seal up the jar, shake around and marinate for at least 30 min in the refrigerator.


In a deep frying pan over medium, heat the oil to 350 degrees.  


In a large bowl combine the flour, cornmeal, salt, pepper and baking powder


Remove the pickles from the buttermilk/hotsauce.  Add the pickles into the dry mix, toss and coat thoroughly. Shake off the excess mix by tossing lightly in a strainer.  Drop the pickles into the heated oil and cook in batches between 3-5 minutes or until golden brown on each side. 


When the pickles are golden brown remove from the oil and with a slotted spoon or kitchen tongs place on a paper towel or on a cookie rack to drain excess oil.


Serve while warm with a bowl of ranch dressing for dipping. Want a little smoky flavor? Add a sprinkle of smoked paprika to the ranch dressing and dig in!


Ingredients for the dry mix
The wet ingredients and the pickles. 
Drain out the pickle juice
Add the garlic and onion powders, hot sauce and buttermilk to the pickle jar, add the lid and shake until....
It looks like this.  Add the pickles back to the jar and put in the fridge for at least 30 min.
While pickles are in the fridge mix up the dry ingredients.
When you are ready to cook. Toss the pickles into the dry mix and coat.
Shake off he excess with a strainer or a hand held shaker utensil thingy.  Yes I made that up but from the picture you can tell what i meant, RIGHT?
O.K. Pickles are ready for the oil. Here we go.
Bubbly, bubbly, bubbly. Cook 3-5 min or until golden brown.
Yum. Let the pickles drain a bit while you finish the other batches.
All done. They are ready to plate up for your guests. You could also eat the whole dish yourself. No judgement here.
The finished project.
Now Dig in and enjoy!

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1 comments:

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