Wednesday, April 1, 2015
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.