Fried Pickles with Self-Rising Flour and Cornmeal

by Min Merrell

Fried Pickles simply dredged in a mix of self-rising flour and self-rising cornmeal mix. Add seasonings as you like.

Fried Dill Pickles are easy to make at home. Serve with your favorite craft beer, white wine, or Tennessee whiskey cocktail!

Fried Pickles made with Dills are just another great way for putting the southern staples–self-rising flour and self-rising cornmeal mix — to work for you. I blend an even mixture of both, then sprinkle in a few added seasonings for pickle breading.

Keep in mind that the salt is premixed in with the flour and the cornmeal so don’t add salt. 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

The King of cheese spread Pimiento Cheese or go crazy and make Pimiento Cheese Gougeres

Little potatoes in a spicy sauce tapas-style Picnic Patates Bravas 

Get the conversation going with very cool Pickled Bologna and Pickled Bologna Chicago Style

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