Friday, July 25, 2014

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Written By Amanda

Fried pickles is one of those foods that I had never heard of until last summer we went out to a restaurant and they sold them for appetizers. Sold with ranch, they were a hit at our table. Came home from vacation and a few months passes and now they are everywhere here. You can get them at restaurants or buy them in the frozen sections in the grocery stores. I'm not big on them myself but my son and other half love them as a side instead of french fries. Of course being the penny pincher I am, I hate spending the money of stuff like that, especially if I can make it myself for cheaper. So after several attempts I ended up with one that got smiles and thumbs up around the table. Quick and easy, I let my son throw them together as I prepare the other parts of dinner. He loves to help out even at 10 years old, so anything I can let him do that gives me some extra time I'm all for.

1 32 oz jar dill pickle chips
2 cup  flour
1/2 cup cornmeal
1 Tbsp cajun seasoning
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp ground cumin
1 1/2 cup buttermilk
2 large eggs, beaten
vegetable oil for frying

Pre-heat deep fryer on 350 degrees or a large pot on stove with oil (add oil to about half the pot or about 4-5 inches high. Drain and pat pickles dry, in a large bowl, mix together  flour, cornmeal, cajun, onion, garlic, and cumin.  In a separate bowl, whisk together the buttermilk and eggs.  In small batches toss the pickles in the buttermilk mix and then to the flour/cornmeal. Gently place coated pickles in oil and fry for 3 minutes or until lightly browned on both sides. Flip pickles while cooking to get a even cook on both sides. Pull out pickles using a fork or a slotted spoon. Place cooked pickles on paper towel so it can soak up some of the extra oil; repeat until all pickles have been cooked. Serve with ranch or your favorite dipping sauce.

Vegetable Recipes