Fried Dill Pickles are easy to make at home. Serve with your favorite Hazy IPA!
Fried Dill Pickles are just another great recipe for using the southern staples–self-rising flour and self-rising cornmeal mix. I like to blend an even mixture of both and sprinkle in a few added seasonings for pickle breading. Remember that the salt is premixed in the flour and cornmeal so you don’t have to add any extra of that. The cornmeal crunch is addictive, but if you like a softer crust, then use only the flour or less cornmeal. Add spicy seasonings as you like. It’s a non-recipe recipe. No need to pull the pickles through an egg wash or buttermilk. The pickles right from the jar wet with brine work great. The crust will be delicate and light.
If you are not a seasoned fryer, this is an ideal recipe to start with because you don’t have to worry about cooking the insides, only browning the crust. And it doesn’t take too much oil. Pickles are flat so about an inch works fine. They take no time to brown. Do just a few for a little after work snack or make a load for your next party.
On the side, a bowl of blue cheese or ranch dressing and a bottle of hot pepper sauce. Beers of your choice.
We like beer, so we like beer snacks. Our other favorites to pair with a cold one include:
Liverwurst, yeah! Don’t be afraid of this wonderful spread Foie Gras
Another great use for self-rising cornmeal mix and the perfect snack to soak up a lot of beer Cornbread Barrel Bungs
Little potatoes in a spicy sauce tapas style Picnic Patates Bravas
- Dill Pickle Chips
- Self-Rising Flour
- Self-Rising Cornmeal Mix or Plain Cornmeal
- Cayenne pepper
- Black pepper
- Garlic powder
- 1 inch of oil in a heavy skillet
- Heat the oil to 350 F.
- Amounts depend on how many pickles you want to fry.
- Combine equal amounts of flour and cornmeal in a shallow bowl.
- Sprinkle in the seasonings, to taste.
- Dredge the pickles in the flour mixture.
- Carefully place them a few at a time in the hot oil.
- Turn periodically until golden brown on both sides.
- Remove and serve immediately.
- Start with 1/3 cup each flour and cornmeal for about 25 pickles.