Monday, November 16, 2009

Deep Fried Bread 'n Butter Pickles

Bread and butter pickles, dredged in a seasoned mix of cornmeal and flour, then 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 dredge and into 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 with some sweet! Wickles Pickles are exceptional because of their spicy sweetness but I use regular bread and butter pickles most often.

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 whatever your favorite dipping sauce is.

So yeah, fried pickles. Course you don't have to make this full recipe, just scale it down. I also do that a lot.

If you've never tried them, what the heck - step out of the box and give 'em a try sometime! They're a nice snack and a great appetizer.

Here's how to make them.

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 buttermilk mixture.

Dredge until fully coated in the dry mixture. 

Set aside on a plate.

Return to the cornmeal flour mixture and coat again.

Fry until golden brown, about 2 to 4 minutes, turning if needed to brown other side; drain on a rack over paper towels. 

Serve immediately with Comeback Sauce, Ket-Mayo Sauce, ranch dressing, or your favorite dipping sauce.

For more yummy appetizers, visit my page on Pinterest.


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Posted by on November 16, 2009
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