Southern Comfort

While visiting my Aunt and Uncle in Somerville the topic of favorite food came up and one of them kind of stood out for me because I have never heard of such a thing. Deep Fried Pickles, I know what your thinking Why? or for some ewww Yuck. Apparently they are good with a side of ranch dressing. Well I was thinking I did have a package of vegetable batter that I had bought for some Okra (another southern staple) and should give it a try.

Above is a picture of what was left of a medium size jar of Vlasic dill hamburger slices. Everyone except for Caitlin (who would not touch them) loved them. These would be great as an appetizer while watching the game or as a side dish. Make sure you make plenty because they will not last long. Below is a recipe, if you don't want to try the packaged vegetable batter (not tempura). My package had mushrooms on it I forgot to look at the brand I think I bought it at wally world.

What Do I Need?

• 1 cup all-purpose flour (You could also try corn flour)

• 1/4 cup cornstarch
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup ice water
• 1 egg yolk
• 2 tablespoons dill pickle juice
• 4 cups drained dill pickle slices or equivalent amount of medium to large pickles, sliced 1/4-inch thick
• vegetable oil for frying
• a large bowl
• a wire whisk
• a deep fryer or large saucepan
• paper towels


What Do I Do?

1. In a large bowl, combine the flour, cornstarch, baking powder, and salt. Make a well in the center. All at once, add the water, egg yolk, and pickle juice. Stir the mixture with a wire whisk to make a smooth batter. Cover the bowl and refrigerate for 30 minutes.



2. In a deep fryer or large saucepan, heat at least 2 inches of oil to 375º F. In batches, dip pickle slices in the batter, lightly and evenly coating them. Without crowding, place coated slices in the hot oil. Fry until golden and crisp, 1 1/2 to 2 minutes. Drain on paper towels and serve immediately.