Southern Fried Pickles Recipes

Steps:

• 1. Drain pickles in a colander. Spread them out on double thickness of paper towels to soak up as much juice as possible. If you don't follow this step, the buttermilk in the following step will not stick to the slices.
• 2. When pickles are fairly dry, mix the buttermilk and hot sauce in a bowl and place the pickles in. In a pie plate, combine flour, cornmeal, and seasonings. Dredge the pickles in the mixture making sure to coat them well.
• 3. Drop slices into a deep fryer or deep-sided frying pan heated to 375 degrees. Make sure the oil is hot enough, but not smoking. The pickles will float to the top if the oil is good and hot. Turn them to brown each side. When crispy and browned, remove with a slotted spoon onto a paper towel-lined plate. If you like them more salty, immediately sprinkle with salt. Serve with ranch dressing or your favorite dipping sauce. This recipe is easily doubled to serve a larger crowd.

Steps:

• Make the sauce: Mix the mayonnaise, horseradish, ketchup and Cajun seasoning in a bowl; set aside.
• Fry the pickles: Heat 1 inch peanut oil in a pot over medium-high heat until a deep-fry thermometer registers 375 degrees F. Meanwhile, whisk the flour, Cajun seasoning, Italian seasoning, cayenne pepper, 1/2 teaspoon salt and 1/2 cup water in a large bowl until smooth. Spread the pickles on paper towels and pat dry.
• Add half of the pickles to the batter and toss to coat. Remove from the batter using a slotted spoon, letting the excess drip off, and add to the oil one at a time. Fry until golden brown, 1 to 2 minutes; remove with a slotted spoon and drain on paper towels. Return the oil to 375 degrees F and repeat with the remaining pickles and batter. Serve immediately with the prepared sauce.

Steps:

• Put the flour, eggs, and crumbs into separate bowls.
• Put oil in pan, heat on medium.
• For each pickle:.
• Cover the pickle in flour by dipping it in the bowl and working on it from there.
• Then, dip the pickle in the eggs and quickly cover it in egg.
• Next, dip the pickle into the bread crumbs and quickly cover the pickle in bread crumbs.
• You have to move quickly or the egg will slide off of the pickle.
• GENTLY place the pickle in the hot oil.
• (CAUTION: Pickles are mostly water, so oil will pop at you).
• Once the pickle is a nice golden brown color, remove from oil and place on a paper towel covered plate. Repeat until you are out of pickles!
• Enjoy!