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Prep Time: 15 minutes Cook Time: 5 minutes or less
Yield: serves: varies
Okay, I admit it. Fried pickles are my guilty pleasure.
I also admit, that when I first ran across them during a visit to a tiny cafe near Music Row in Nashville, TN, I turned up my nose at them. Fortunately the group of people I happened to be dining with ordered a large plate of them to share before our meal arrived. When I heard them ohh and ahh, upon trying them, I had to try just one. Then another. And another…and pretty soon the plate was empty.
Back in Texas, all these years later, I was pleased to find them on the menu at Old South. After a couple of late night runs to appease insatiable cravings, I figured it was time to learn to make my own. If I had known how easy it was I’d have made them from scratch years ago.
There are no specific amounts — makes as many, or as few, as you’d like.
Flour Corn Meal Dill Pickle Slices (chips already in the jar, or larger ones that you have sliced yourself) 1 or 2 eggs, beaten Seasoning Salt (such as Season All; I use Uncle Bob's Spicy Country Seasoning Salt)
You will need 3 bowls in a row in front of you.
1. Flour 2. Eggs, beaten 3. Mixture of 1/2 flour and 1/2 corn meal (and seasoning; adjusting to your personal taste)
Dredge the pickle slices in the flour, then into the beaten eggs, and finally dredge once again in the corn meal/flour mixture. Place in a pan of heated oil (1/2 an inch is fine) Turn after a couple of minutes to brown the other side, and drain on paper towels.
Serve with ranch dressing for dipping.
It’s as easy as that. So is getting addicted to them. You are forewarned.