As promised in my first post this morning, here is my mom’s method for frying yummy dill pickles. Just so you know, she is by far the best cook on either side of the Mississippi River. Whether it’s her Thanksgiving chili or Christmas shrimp and crab gumbo, she sure enough knows how to rock a kitchen! And trust me – you have not lived until you’ve had her corn meal pie. It’s what good living’s all about!
So…here’s the way to cook up a batch of fried pickles:
A quick note before you start: don’t add salt! You’ll understand why once you taste them.
- a jar of sliced dill pickles
- 1 cup of cornmeal
- 1 tbsp. of flour
You’ll get better results if you use a Ziploc bag versus a plate or bowl. Shake the cornmeal and flour until blended, then drop the pickles into your cornmeal and flour bag. Drop into a skillet (preferably an iron skillet…we are in the South, you know) of hot oil and cook until golden brown (about 90 seconds, maybe 2 minutes). Drain and eat!!
Let me know if you try these. Drop a comment here or hit me on Facebook.