The south holds many culinary treasures, one of which I discovered at Stone Mountain Park about a dozen years ago: the fried pickle. For those who have never had one, don’t judge until you try them. Healthy? No. Delicious? Yes!
For our “Big Feed” recently, I made some of these as an appetizer. Here is the recipe, which is based on one from Inspiredreamer.com.
- 32 oz. dill pickle chips
- ¾-1 C beer
- 2 eggs
- 1-2 C flour
- 1 t Steak ‘n Shake Seasoning
- Canola oil for frying
- Ranch dressing
- Chick-fil-A sauce
- Heat oil to 350 degrees.
- Drain pickles and get them as dry as possible. This helps make the coating stick better.
- Mix together all the ingredients except the oil. The consistency of the batter should be thick enough to stick but runny enough to be able to shake off excess. Think pancake batter.
- Using tongs, dip pickles and place in hot oil, one at a time. If using a basket in a deep fryer, move the pickle around at first to keep it from sticking to the bottom.
- Fry for about two minutes, turn if your oil is very shallow.
- Place pickles on a tray lined with paper towels and season with more Steak ‘n Shake Seasoning.
- Serve with Ranch dressing or Chick-fil-A sauce.