Deep Fried Pickles!!!!
You can't come to the south without trying these babies!!
Just trust me k?
And since I know you all are still saving your pennies to come visit me, here's the recipe to try to get you excited.
From Paula Dean:
Ingredients
1 24-ounce Jar Kosher dill pickle spears or slices
1 tsp garlic powder
1/2 cup Louisiana hot sauce (I like Texas Pete)
1/2 cup buttermilk
1 gal peanut oil
2 cups Uncle Bubba’s Fry Mix
Directions
Drain the juice from the pickle jar and refill the jar with the garlic powder, hot sauce, and buttermilk. Marinate the pickles for at least 30 minutes.
In a Dutch oven over medium-high heat, heat the oil to 350 degrees F. Drain the pickles. Put the fry mix in a large mixing bowl, and toss the pickles to coat thoroughly. Shake off the excess mix by tossing lightly in a strainer and deep fry the pickles in batches for 3 to 5 minutes, depending on the size of the spears.
When golden brown, remove the pickles from the oil with a clean strainer or slotted metal spoon and place on paper towels to drain off any excess oil. Serve immediately.
My mouth is watering!!! Too bad I can't cook darn it! Fat Mo's here I come!
3 comments:
Lady, you've never had mine ;) I'll share my recipe with you soon. I like to use the dill pickle chips instead... a bit more bite sized! And dip in ranch. THE BEST.
I don't even really like pickles, but those look & sound REALLY good!
I wonder where I could get some Uncle Bubba's Fry Mix.....
Luv ya tons!
Kris, you don't have to use the fry mix. Though I'm sure that's great. Just dip the pickles in some buttermilk, and coat with corn meal! DELICIOUS
Post a Comment