If you’re planning to check out any state fairs this summer, you’re bound to run across some beloved fried pickles in one of the booths. What you may not know is how easy they are to make at home! Serve them up as an appetizer or side dish the next time you have people over and watch them disappear in no time.
- Serves: 4
- Prep Time: 10 minutes
- Cook Time: 20–25 minutes
- 1 (24-ounce) jar dill pickles (spears or rounds)
- 1 cup buttermilk
- 1 cup cornmeal
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon cayenne pepper
- Olive oil
- Drain the pickles in a colander and set aside.
- Place the buttermilk in a bowl. Place the cornmeal, salt, pepper, and cayenne pepper in a separate bowl and mix well.
- Drop the pickles in the buttermilk to coat. One at a time, transfer the pickles to the cornmeal and coat. Place on a plate and set aside.
- Pour enough oil into a large, deep frying pan to reach a depth of 1 inch and heat over medium-high heat.
- Place 6 pickle pieces at a time in the oil and fry them for 5 to 6 minutes until golden. Be sure to ﬂip the pickles about halfway though cooking to brown both sides. Drain the pickles on paper towels and serve immediately.
These are tasty served with a spicy ranch dressing: just combine 1 cup ranch dressing with 1 to 2 teaspoons of your favorite hot sauce.