Regular dill pickles rank fairly low among my taste preferences. I much prefer sweet pickles. I do enjoy Fire and Ice Pickles which start out as store bought dill pickle chips and wind up being sweet and sour with a little bit of a kick. Another good way to eat dill pickle chips is to coat them in a seasoned flour blend, fry them crisp and serve with a dipping sauce. I use disposable bags for both steps of the breading process making clean up a breeze.
Fried Dill Pickles are well recognized as an appetizer but they make a suitable side dish, also. Think of them as an alternative to french fries or chips with sandwiches. Serve with a dipping sauce such as Ranch dressing or Comeback Sauce.
Fried Dill Pickles
yield: 4 side servings
Soak in buttermilk to help the breading cling. The dill chips fry up quickly, only takes a couple of minutes. Don’t get distracted while you’re cooking them. You’ll wind up with burned pickles and hurt feelings.
1 (16 ounce) jar dill pickle chips
1/2 cup buttermilk
3/4 cup all-purpose flour
1/4 cup cornmeal (not cornbread mix)
1 teaspoon Cajun seasoning (you may substitute your favorite store brand for homemade)
cooking oil for frying
Drain pickles. Add them to a quart size freezer bag along with buttermilk. Shake well.
In a separate quart size freezer bag, add flour, cornmeal and seasoning. Shake to mix.
Heat 2 inches of cooking oil to 350 degrees.
Remove half the pickles from the buttermilk soak and add them to the flour mixture. Shake well to coat.
When the oil is heated, add the breaded pickles and fry 2 minutes , stirring occasionally, until the coating is golden brown. Remove to a cooling rack to drain.
Taste for seasoning and sprinkle with kosher salt if desired. Repeat with remaining pickles.
Serve with Ranch dressing or Comeback Sauce. Ranch dressing is shown in the photo below.