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March 4, 2008
Fried Dill Pickles
When I first heard of fried dill pickles a few years ago my first reaction was "Why???" I mean I love dill pickles in and of themselves, but fried? Then I actually tried one I was extremely surprised that they were pretty good. My sister loves them. When we told her we were doing a "fry" day she immediately asked both of us "You're making fried dill pickles right?" So we made some fried dill pickles, because what the pregnant lady wants, the pregnant lady gets! (Pregnant and dill pickles...Oh the stereotypes! ;o))
The batter for this version came completely out of my head. When I was thinking about making them I thought it would be nice to add dill into the batter to amp up the dill flavor. Leann and I both were very pleased with the result! We nibbled on quite a few as they came out of the fryer. Katherine liked them dipped in Ranch Dressing, but Leann and I both thought they were best on their own without any sauce. The things people do with dill pickles! ;o)
What You'll Need:
Sliced dill pickles (or what they call "hamburger chips"...I actually just sliced whole dill pickles myself.)
2 cups of unbleached all purpose flour
1 teaspoon of baking powder
1 teaspoon of sea salt
1 teaspoon of dried dill
A pinch of black pepper
1 cup of buttermilk
Preheat oil to around 350 F.
If you are using "hamburger chip" dill pickles drain them and set aside. If you're slicing them yourself slice and set aside.
Mix dry ingredients together in a bowl and stir to mix. Add egg and buttermilk and stir until a thick batter forms. If you need to add a bit more milk don't worry about it, it all depends on ambient humidity and such. If you need to add a bit more flour add it a tablespoon at a time until it's thick enough. You want the batter to be slightly thicker than pancake batter. When you insert a pickle into it it should stand up without really falling over.
Dip pickles into the batter and then place them in the fryer in a single layer. Turn them as they cook to ensure that they brown evenly on each side. You want them to be golden brown. Remove from the oil when they are slightly browned (they'll continue to brown a bit after you remove them from the oil) and drain on a paper towel. Serve alone or with Ranch dressing.
Notes: No notes for this one...It is a stand alone kind of thing!
Also today (and I'll have it up soon) this week's Tuesday with Dorie recipe! You'll get two recipes for the price of one today! ;o)
Posted by Dianne at March 4, 2008 7:39 AM
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oh my!! I will definitly have to try these!
Posted by: April at March 4, 2008 8:52 AM
These look great!
Posted by: rachel at March 4, 2008 9:38 AM
Thanks! We plan on having a fish fry after Alexis' birthday party this year so these little gems may make a reappearance! :o)
Posted by: Dianne at March 4, 2008 1:40 PM
I would have never thought to do this. But I love fried zucchini, so I'm sure I'd love this!
Posted by: Deborah at March 4, 2008 4:54 PM
Oh fried zucchini! I haven't had that in a long time. I've wanted to try making an oven baked version of the zucchini for a while to make it a bit healthier. I think I need to play around with that! :o)
Posted by: Dianne at March 4, 2008 8:44 PM
I've always wanted to try fried dill pickles. I love pickles.
Posted by: Allie at March 5, 2008 11:11 AM
I love dill pickles too. You could probably do this with a gluten free flour as well. I know you mentioned you don't eat gluten.
Posted by: Dianne at March 5, 2008 1:40 PM