Ever since my friends and I went to Pensacola for Easter Break, I have discovered the wonderfulness of fried pickles—especially with a dash of creole seasoning. It’s noted by my roommate that I don’t even like pickles; (whereas she loves to buy them in giant jars and can eat multiple pickles a day) I even take them out of my hamburger. Where I’m from, this is not a common find, but when I come down south it’s much easier to find fried pickles and here’s a recipe that might help you recreate your favorite treat! The hot salty, tangy goodness of friend pickles is unlike any other fried treat you might find, so give this recipe a go!
•20 ounces, fluid Canola Oil
•2 whole Dill Pickles, Sliced Into ½ Inch Rounds
•2 whole Eggs
•¾ cups Beer, Or More As Needed
•1 pinch Salt And Pepper, to taste
•2 cups Flour
To Serve Instructions:
Pour enough oil in a large skillet so that the oil is about 1-2 inches up the side of the pan. Or use a deep fryer if you have one. Heat the oil to 350 degrees F.
Slice pickles into ½-inch slices. Set aside.
In a mixing bowl, whisk the eggs and beer. Season the mixture with salt and pepper. Whisk in enough flour to form a batter. If the batter is too thick, add up to 1/4 cup additional beer to thin the batter.
Using tongs, dip pickles one at a time into the batter and then place in the heated oil. Fry pickles for about 2 minutes, flipping the pickle after about 1 minute.
Place pickles on a plate lined with paper towels and season with salt. Serve with ranch dressing.