Here in Texas we like our food grilled, or barbecued, or fried. Let’s focus on fried for a minute.
Fried pickles. Nothing better than a Lone Star and a few of these little rascals. Dip ’em in a nice ranch sauce, and you’ve got a party on your tongue.
Here’s my recipe for Fried Dill Pickles:
- 1 pint dill pickles, sliced & undrained (Best Made™)
- 1 large egg, beaten
- 1 tbl. spoon all-purpose (ap) flour, PLUS
- 1½ cups ap flour
- ½ tea spoon chilli powder
- 1 tea spoon garlic powder
- ¼ tea spoon salt
- 1 tea spoon paprika
- vegetable oil for frying
- Drain the pickles, but keep back 2/3 cup of pickle juice.
- Dry the pickles between paper towels.
- In a medium bowl, combine the juice, egg, 1 tblsp flour, and Tobasco to taste. Stir well and set aside.
- In another medium bowl, combine the remaining flour with the chilli powder, garlic powder, salt and paprika. Blend well.
- Dip dried pickles in egg mixture, then in flour mixture.
- Fry the coated pickles in 375° oil until golden brown.
- Drain the excess oil, and serve with your favorite dip.
Needless to say, you now have one of the best bar appetizers in Texas. Enjoy!