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While Northerners may giggle, fried dill pickles are a popular
snack in the southern United States, where bars commonly serve
them as appetizers and side dishes. Actually, they’re
not the only fried pickle in the South—another favorite
is batter-fried kraut balls.
Recipe
Conversions
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What
Do I Need?
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1
cup all-purpose flour
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1/4
cup cornstarch
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1
teaspoon baking powder
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1/4
teaspoon salt
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1
cup ice water
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1
egg yolk
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2
tablespoons dill pickle juice
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4
cups drained dill pickle slices or equivalent amount of medium
to large pickles, sliced 1/4-inch thick
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vegetable
oil for frying
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a
large
bowl
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a
wire whisk
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a
deep fryer or large saucepan
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paper
towels
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What
Do I Do
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1.
In
a large bowl, combine the flour, cornstarch, baking powder,
and salt. Make a well in the center. All at once, add the
water, egg yolk, and pickle juice. Stir the mixture with a
wire whisk to make a smooth batter. Cover the bowl and refrigerate
for 30 minutes.
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2.
In
a deep fryer or large saucepan, heat at least 2 inches of
oil to 375º F. In batches, dip pickle slices in the batter,
lightly and evenly coating them. Without crowding, place coated
slices in the hot oil. Fry until golden and crisp, 1 1/2 to
2 minutes. Drain on paper towels and serve immediately.
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What
Else Can I Try?
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This recipe is from
Pickle
Packers International, Inc.
, a trade association for the
pickled vegetable industry.
Share
& Discuss:
What
is your method?
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