SOUTHERN FRIED PICKLES
Make and share this Southern Fried Pickles recipe from Food.com.
Provided by Larkin
Categories Vegetable
Time 40m
Yield 16 pickles, 5-8 serving(s)
Number Of Ingredients 5
Steps:
- Put the flour, eggs, and crumbs into separate bowls.
- Put oil in pan, heat on medium.
- For each pickle:.
- Cover the pickle in flour by dipping it in the bowl and working on it from there.
- Then, dip the pickle in the eggs and quickly cover it in egg.
- Next, dip the pickle into the bread crumbs and quickly cover the pickle in bread crumbs.
- You have to move quickly or the egg will slide off of the pickle.
- GENTLY place the pickle in the hot oil.
- (CAUTION: Pickles are mostly water, so oil will pop at you).
- Once the pickle is a nice golden brown color, remove from oil and place on a paper towel covered plate. Repeat until you are out of pickles!
- Enjoy!
Nutrition Facts : Calories 976.6, Fat 90.6, SaturatedFat 12.2, Cholesterol 84.6, Sodium 186.6, Carbohydrate 34.8, Fiber 1.6, Sugar 1.6, Protein 8
COPYCAT RECIPE: FAMOUS SOUTHERN FRIED PICKLES RECIPE - (4.4/5)
Provided by á-4084
Number Of Ingredients 9
Steps:
- Preheat about 2-inches of oil in a large (8 quart) pot to 350°F. Prepare a tray with double paper towel stack. Set aside. In a medium bowl combine buttermilk, egg, and hot sauce. Beat with a fork to combine. Drain pickle juice from pickle jar, add pickles to buttermilk mixture. Stir to combine. In a separate bowl whisk together flour, paprika, garlic powder and cayenne pepper. Add about a handful of pickles to flour mixture. Swirl pickles around and make sure they are well coated. Shake off excess flour and drop pickles in hot oil one at a time. Only put 7-8 pickles at a time so the temperature does not drop too much. Fry pickles for 3-5 minutes until they are golden brown. Remove from oil with a slotted spoon and drain on a tray lined with paper towels. Serve and enjoy! They are traditionally served with a horseradish or spicy ranch sauce,
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