Serve Fried Pickles At Your Next BBQ | 2 Fried Dill Pickle Recipes

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Have you ever heard of fried pickles?

Don’t Miss Out On This Southern Treat

Fried pickles originated in the southern part of the United States and was made famous by Bernell “Fatman” Austin in 1963. You can find them on many southern menus, but many people don’t know quite how to make them. So, I rustled up a couple of different recipes for you to try out, and if your having a barbecue gathering these are great conversation starters. They go great with about any barbecued burger, pulled pork sandwich, brisket, and all you need to add is the beer and sweet tea to wash it all down.

Now many people swear by the corn meal recipe, but my family prefers a smoother texture to the batter, but you fix the up and decide what suits you best.

Tip: Dry the whole pickles, the  pickle spears or pickle slices depending on what you are serving with a paper towel and the coating will stick, and make your job a lot easier.

You can try substituting Italian breadcrumbs for the corn meal, or hush puppy mix, very finely crushed ritz crackers, let your imagination run wild.

Have a great BBQ….

Fried Pickle Recipes

Fried Pickle With A Kick

Recipe #1 Ingredients What You Will Need

• 1 (16-ounce) jar whole dill pickles
• 1 cup buttermilk
• 2 tablespoons hot red pepper sauce
• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 2 tablespoons seasoning, plus more for dusting
• 4 cups vegetable oil for frying

Dry Ingredient Mix

• 2  garlic powder
• 2 tablespoons salt
• 2 1/2 tablespoons paprika
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried thyme crushed
  

You need to drain the juice off the pickles in a colander, and spread them on paper towels to drain completely.

You can now leave the pickles whole, spear them into 4 or slice them into thick pickle slabs.

Combine the buttermilk and hot sauce in a bowl. In a separate bowl, combine the flour, cornmeal, and 2 tablespoons of the dry ingredient mix.

Heat the oil in a medium pot to 350 degrees F.or use a deep fryer which is my choice.

Coat the pickles with the buttermilk, then dip them into the flour mixture, tossing to evenly coat. If you have young kids, or are a big kid yourself pop them into a zip lock baggy and toss them all about.

Shake gently to remove any excess batter. Cook in the oil  turning, until golden brown and crisp, about 2 minutes. less for pickle slices. Remove with tongs, and drain on paper towels. Add a little more seasoning by pinching it over the top of the fresh out of the oil pickles.

Let cool a couple of  minutes, and serve up with ranch dressing, Louisiana hot sauce, or honey mustard dressing.

Serve hot.

Yield: about 6 servings

Beer Batter Fried Pickles

Fried Pickle Recipe

• 1 (16-ounce) jar whole dill pickles
• 1 cup all-purpose flour
• 3/4 cups all-purpose flour
• 1/8 tsp cayenne pepper
• 2 tsp red pepper
• 2 tsp black pepper
• 2 tsp garlic salt
• 1/2 tsp salt
• 3 dashes Louisiana hot sauce
• 1 cup beer
• vegetable oil

• Drain the juice off the pickles and slice as you prefer: Spears, whole, chips, slices..
  
• Dry slices
• Coat with pickles with the 1 cup of flour and set aside on dry paper towels
• Combine 3/4 cup flour, cayenne pepper, red pepper,black pepper, garlic salt and salt in bowl and combine well.Combine 3/4 cup flour, cayenne pepper, red pepper,black pepper, garlic salt and salt in bowl and combine well.
• Add hot sauce and beer and mix well.
• Heat the vegetable oil
• Take the pickles and coat them with the beer batter
• Fry in hot oil 2-3 minutes or until the pickles begin to float and are a golden brown.
• Drain on paper towels
  
• Serve while hot with ranch salad dressing, or other dressing of choice.

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