I will order fried pickles in any restaurant when I see them. It is one of those things that is far easier to have someone make for you. I had them for the first time about 4 years ago and absolutely loved them.
These are extremely easy to make at home but the downside is Em hates the smell of fried food and oil in the house. I don’t like the smell once done but while shoveling these pickles into my mouth I don’t mind it!
To make this recipe I used a quart of refrigerator dill pickles from the garden. These were a mixture of Lemon, White Wonder, and Marketmore cukes sliced and canned. I took the slices out and patted them dry on towel.
I may have forgotten to add this earlier but these are beer battered fried pickles. To start off in a large bowl I place 1 cup flour with a pinch of salt and pepper. Next pour about 1 1/4 cups beer into flour mixture and stir. You want it to be the consistency of a runny pancake batter. I just used cheap American beer someone left in our fridge (possibly Em) not sure the origin.
Next place the pickles into the batter and stir well to cover the slices.
On the stove I begin heating 4 cups oil in a large pot. I set it to medium high heat and give it five minutes or so to get hot. I have never checked temperature once you start frying them you should be able to tell if you need to increase or decrease heat.
Before I start frying them I get a old pan ready beside the pot and place salt next to it. My plan for them once fried is dump them onto cookie sheet and sprinkle with a little more salt. I don’t drain them on rack or paper towel. I like them to have a little oil on them still for the salt.
Using steel tongs I dipped individual slices slowly into oil. I fried them in batches of about 5-6 slices. The amount you do will depend on your pot size. They took me about 3-4 minutes total flipping halfway through to come out golden brown and delightful.
Once all the frying and salting is completed the next step is to find a quite spot away from people to enjoy these where you won’t have to worry about little fingers coming to snatch them up. This is easier said then done!
- 1 quart pickle slices (sliced thickened)
- 4 cups oil for frying
- 1 cup flour
- 1/4 teaspoon salt + more for sprinkling
- 1/4 teaspoon black pepper
- 1 1/4 cup beer
- In a large pot on stove heat oil on medium high heat.
- Pat dry pickle slices on towel
- In a large bowl combine flour, salt, pepper, and beer. Stir until loose batter forms.
- Place pickle slices into batter and stir to cover slices.
- Using steel tongs dip pickle slices into oil slowly one at a time.
- Fry in batches 3-4 minutes total flipping halfway through.
- Remove to cookie sheet and sprinkle with salt.
- Allow to cool a moment and enjoy!