A few weeks ago we ate at a fun pub in Lafayette, LA and had the best fried pickles ever.
Ever since then I've been craving them.
I knew that as soon as football season started,
I had no excuse not to make up a batch of these bad boys.
I know that if you aren't from the south,
fried pickles are something of a mystery.
But trust me, you can't quit eating these salty little treats.
I paired mine with some spicy ranch dip and they were gone in no time flat.
This is a super easy tailgating recipe.
Everyone will love it.
For the pickles:
1/3 cup cornmeal
2/3 cup all-purpose flour
1/2 teaspoon garlic powder
1/4 teaspoon salt
1 2 teaspoon cayenne pepper
1 jar slice pickle chips, drained
canola oil for frying
For the spicy ranch dip:
1/3 cup mayonnaise
1/2 cup sour cream or buttermilk
1 teaspoon garlic powder
1 teaspoon dill
1 teaspoon parsley
1/2 teaspoon salt
6-8 dashes of tabasco sauce
To make the pickles:
Drain the pickles well, and dry with a paper towel. Combine all of the other ingredients in a ziploc bag. Add the pickles individually and shake to coat.
Heat the oil to 375 degrees in a heavy duty pan over high heat. Drop the pickles individually into the oil for approximately 2 minutes on each side, or until lightly browned.
Remove from the oil and drain on a paper towel.
To make the spicy ranch dip:
Whisk all of the ingredients together and store in a sealed container for up to 1 week in the refrigerator.