Monday, November 16, 2009

Deep Fried Bread 'n Butter Pickles with Comeback Sauce

Bread & Butter Pickles coated in cornmeal & flour & deep fried.

Bread 'n Butter Fried Pickles

Who knows where it started, but I'm fairly certain that it's pretty much a southern thang to deep fry pickles. I'd venture to guess that somebody was frying up something and had some pickles nearby and a lightbulb went off with them wondering "hmmmm..... wonder what a fried pickle might taste like?" as they plopped a couple in the frying pan.

Now mostly you hear about dill pickles being fried, but me, I like the sweeter ones better (imagine that) and to me the bread and butter pickles are just perfect. It's not that I don't enjoy the dill version, I do, but they are pretty tart and I have to have a balance with my tart! Wickles Pickles are exceptional because of their spicy sweetness. Of course dill pickles are good if that's your preference (I like the thinly sliced ones) and some folks enjoy the whole pickles spears. All I know is that fried pickles are good!

In my little ole opinion, the absolute perfect companion to fried pickles - bar none - is a Mississippi original. Good ole Comeback Sauce. There just isn't anything else that can come close. Okay... if you're feeling particularly lazy, you could get by with my husband's Lazy Man's KetMayo sauce too. We actually use that a lot if we don't have a batch of Comeback Sauce made up already because, well, it's fast! Ranch dressing is also good with fried pickles, but use your favorite dipping sauce.

So yeah, fried pickles. Course you don't have to make this many, just make a few. What the heck - step out of the box and give 'em a try sometime! They're a nice snack and a great appetizer.



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Recipe: Deep Fried Bread 'n Butter Pickles

©From the Kitchen of Deep South Dish
Prep time: 20 min |Cook time: 5 min | Yield: About 4 to 6 servings

Ingredients
  • Vegetable or canola oil, for frying
  • 1 quart jar of bread and butter pickle chips
  • 2 cups all-purpose flour
  • 1 cup cornmeal
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly cracked black pepper
  • 1/2 teaspoon of Cajun seasoning (like Slap Ya Mama), or to taste
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 2 eggs, beaten
  • 1 cup buttermilk
  • 1 teaspoon hot sauce
  • Comeback sauce (click here for recipe), or your favorite dipping sauce
Instructions

Preheat fryer to 350 degrees F. Drain the pickles and pat dry with paper towels; set aside. In a medium size bowl, combine the flour, cornmeal, salt, pepper, Cajun seasoning, garlic powder and paprika; set aside. In another bowl, combine the beaten eggs with the buttermilk and hot sauce. Dip the pickles into the wet mixture; then dredge until fully coated in the dry mixture. Fry at 350 degrees F until golden brown, about 2 minutes; drain on a rack over paper towels. Serve immediately with Comeback Sauce, Ket-Mayo Sauce, ranch dressing,  or your favorite dipping sauce.

Cook's Notes: Substitute stone-ground grits for half of the cornmeal. May also substitute dill pickles, already cut, or cut yourself, or use pickle spears. I love Wickles Pickles, or homemade Fire 'n Ice pickles for these!

Source: http://www.deepsouthdish.com

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Posted by on November 16, 2009
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