Deep-Fried Pickles
Serves: 3
Rowena Kautzer
1 January 1970
Based on User reviews:
55
Spice
47
Sweetness
49
Sourness
35
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
Place enough peanut oil in a 4 to 5-quart cast iron Dutch oven to come halfway up the side of the pot
2
Place over medium-high heat and bring to 390 to 400 degrees F
3
Remove the pickles from their brine and cut lengthwise into quarters, like spears
4
Lay the spears on a sheet pan lined with paper towels and pat them dry
5
Place the buttermilk in 1 shallow dish and mix together the cornmeal and salt in a separate dish
6
Dip each pickle, 1 at a time, first into the buttermilk, then into the cornmeal and then repeat
7
Carefully place each spear into the hot oil and cook until golden brown, approximately 2 minutes
8
You can fry 3 to 4 pickles in the pot at a time
9
Adjust the heat, if necessary, in order to maintain a constant temperature of 390 to 400 degrees F
10
Transfer the pickles to a cooling rack set in a half sheet pan and allow to cool for 5 minutes before eating
11
Season with additional salt, if desired