Hello, Fryday! Today, I am sharing one of my favorite southern appetizers, Fried Dill Pickles with creamy ranch. These have been my favorite since I was a kid. On Sundays, after church, we would head to Puckett’s Grocery for a cheeseburger and fried pickle chips. In Nashville, my favorite place to order Fried Pickles is at Whiskey Kitchen. They also make their light and creamy ranch in-house! Since I can’t always make it downtown to Whiskey Kitchen, I decided to make them at home. This recipe is easy and quick! The key to this recipe is to buy the sliced dill pickle chips. The spears aren’t my personal favorite because they get a little mushy when you fry them up. Do you have a pickled vegetable favorite? Share with me so that I can fry it next Fryday post!
2 cups of Peanut oil
Jar of Dill Pickles
1 cup of Cornmeal
1 teaspoon of Paprika
½ teaspoon of salt and black pepper
- Heat oil in a shallow frying pan.
- Pat the pickle slices dry with paper towels. In a small bowl, stir together the cornmeal, paprika, black pepper and salt. Dip pickle slices into the egg, and then coat with the bread crumb mixture.
- Fry the pickles in the hot oil, until golden brown on each side, turning once. Transfer to paper towels, and serve hot with Ranch dressing.