Some of you reading this are saying, “what in the world!” Some of you are saying, “I love fried pickles!” I don’t remember when I was introduced to fried pickles, but I do know I was in Texas when I ate my first fried pickle and I loved them!
Fried pickles come in a couple different forms. Some fry spears and some fry chips. I am a chip fan. Actually, I don’t think I’ve ever had a fried spear. And why mess with a good thing. I think every time I’ve made fried pickles I’ve not gotten to eat very many. They tend to disappear quickly. And a word of warning, this recipe is NOT healthy at all. But I’m sure you’ve figured that out from the word fried.
A couple tips for making these. Don’t add salt to the breading. The pickles are salty enough. If you add salt to the mix, it will be WAY too salty. Also, I like to make these using the side burner on my grill. This will prevent my house from smelling of fried oil.
- 1 cup flour
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp onion powder
- Chip sliced pickles
- oil for frying I use lard
In a pot, heat oil to 350. In a bowl mix flour, garlic powder, paprika, and onion powder. Set aside.
Lay out a couple paper towels. Place pickles on paper towels to blot juice off of them.
Dip pickles in flour mixture and carefully drop in hot oil. Fry until golden brown. Remove from oil onto paper towels to blot oil. Repeat process.
While working, you will need to beat of the snitches who come and try to steal them. I'm not very good at this part. So I just join them.
You can use any spices you would like, just don't add salt. (And I'm not exaggerating about the salt.)
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