Wednesday, April 1, 2015

Fried Pickles

I absolutely adore a really sour pickle, and I also really adore spicy sour pickles.  But what I love even more are Fried Pickles.  We dip these very addicting little treats into Ranch dip.  And they're darn tasty!

One 24-ounce jar pickles (sliced or spears), drained
1 C buttermilk
1 1/2 C flour
1 1/2 T Cajun seasoning (I like Emeril's recipe)
Peanut oil, for frying
Ranch dip, for dipping

NOTE:  The pickles I used were very fat spears, and I had very little flour left.  If you use skinnier spears or sliced pickles, you may have too much or too little flour.  But you can just add a little more flour to the bowl and a sprinkling of Cajun seasoning.

Put your pickles in a shallow dish and cover them with the buttermilk.  Mix the flour together with the Cajun seasoning. Pour about 1/2 inch of peanut oil into a large skillet and preheat it over medium high heat.  Dredge the pickles into the flour mixture.  Fry the pickles for about 3-4 minutes per side or until golden brown (sliced pickles will probably cook in a shorter amount of time).  Drain them on a paper towel.  If you need to fry them in batches, keep the fried ones warm on a sheet pan in a 200 degree oven.  Serve the pickles with Ranch dip.

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