I like a good dill pickle. You know, the ones sold at high school football games. I have tried to purchase them myself, from Sam’s Club, but they never taste the same. Ever. (True story, there are two large open jars of pickles in my pantry as we speak.)
When someone first asked me if I wanted to try a fried pickle, I looked at them like they were crazy before finally trying one. I was surprised to find they were nothing I would have expected. When I found out how easy it was to make said fried pickles, I was interested.
- 1-2 Cups Dill pickle chips drained
- 1 cup corn starch
- 2 tsp chili powder
- 1-2 cups corn meal
- 1/4 tsp dill
- 1/2 tsp garlic salt
- pinch pepper
- Hot sauce
- Vegetable oil for frying
- 1 egg
- 1 cup milk
- 3 mixing bowls
Tangy Dipping Sauce
- 1/2 cup kayo
- 1 tbsp ketchup
- 1/8 tsp dill
- 1 tsp lemon juice
- 1/4 tsp garlic salt
- A couple shakes of hot sauce
- Heat vegetable oil in pan to 350-375 degrees F.
- Put corn starch in a bowl and season it with 1 tsp chili powder.
- In a second bowl, whisk together egg and cup of milk. (Optional: Add dash of hot sauce for flavor.)
- In a third bowl, combine cornmeal, dill, garlic salt, 1 tsp chili powder and a pinch of pepper.
- Dip the pickle chips in the cornstarch mix, shaking of the excess.
- Then, dip them in the egg wash.
- Finally, coat them with cornmeal mix.
- Drop the pickles into the hot oil and fry for 2-3 minutes until golden brown.
- Remove and drain on paper towels.
- Whisk together mayo, ketchup, dill, lemon juice, garlic salt and a couple shakes of hot sauce to make the tangy dipping sauce.
The Fried Pickle Recipe and photo can be found on A Few Shortcuts