A dear friend of mine celebrated her birthday last weekend. She's from Texas, and one of her culinary addictions is fried pickles. Sure, you can get them from your local Hooters, but as good as they are, they're just not the same unless they're homemade.
I brought the pickles to her birthday party, and they were a big hit. I think all the guests tried at least one, and with the ranch dressing, they were awesome. Even the cup of pickles I didn't fry disappeared. They say everything's big in Texas, and I guess fried pickles are no exception.
This recipe was originally found on Foodily. I took out the cayenne, but feel free to add as much (or as little) as you like. Enjoy!
2 cups dill pickle chips
1 cup flour
1/2 teaspoon salt plus more to taste
1 teaspoon black pepper plus more to taste
1/2 cup buttermilk
2 cups finely crushed saltines
1/2 teaspoon cayenne
1/2 teaspoon dried dill weed
Salt to taste
Oil for frying
In a large plastic food-storage bag, mix together the flour, salt and black pepper. Place the pickle chips in the bag and shake until they are well coated.
Mix together the eggs with the buttermilk. Place the crushed saltines on a plate and mix in the cayenne and dill weed. In batches, dip the flour-coated pickles into the eggs and then lightly dredge in the saltines. Place cracker-coated pickles on a large plate or sheet. Repeat until all the pickles are coated.
In a large, heavy skillet heat 1/2 inch of oil on medium heat until it reaches 350 degrees. Cook the pickles for one minute or until golden brown, turning once. Depending on the size of your skillet will probably have to do in several batches. Drain on paper towels.
Serve immediately with your favorite ranch dressing.