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You Asked For It: Fried Pickles

Basic Fried Pickles are easy to make, but be careful: They’re addictive.

ELLEN FOLKMAN | Special to the Times

Basic Fried Pickles are easy to make, but be careful: They’re addictive.

I'd like the recipe for Beef 'O' Brady's deep-fried dill pickle slices. Not at all healthy but so good. Thank you.

Bob Shadowens, Land O'Lakes

Lyn Wood of St. Petersburg shares a basic fried pickle recipe from Taste of the South magazine. She has not had the Beef 'O' Brady's version but hopes this will become one of Bob's favorite recipes. Not only is this recipe easy. It also makes a great, quick snack, and the result is a slightly crunchy bite. In addition to draining the pickles, I also blotted them with paper towels in hopes the breading would stick better. I think it helped. The breading was just right. Drop the pickles gently into the oil. They will sink, but as they brown and turn golden, they will float, a telltale sign they are almost done. Lyn suggests serving them with ranch dressing. With or without the ranch, they are addictive. Served with other appetizers, this would be perfect for game day.

Recipe request

Joyce Weinreich of Treasure Island would like a Cuban bread recipe in which much of the work is done by a bread machine but the bread is ultimately baked in the oven. St. Petersburg resident Mary Jane Peabody would like a recipe for chocolate swirl cake with creme de cacao frosting. Ann Luce of Clearwater is looking for a recipe for the creamy spread that was served with crackers at the now-closed Bridges Restaurant in Largo. She said it was savory, pinkish in color and possibly made with cream cheese.

Recipes tested by Times correspondent Ellen Folkman unless otherwise noted. Send requests to You Asked For It, P.O. Box 1159, Crystal Beach, FL 34681 or email [email protected] Please include your name, city and phone number. Phone numbers will not be published.


Basic Fried Pickles

Vegetable oil (for frying)

1 cup self-rising cornmeal mix

¼ cup all-purpose flour

½ teaspoon ground black pepper

1 egg, lightly beaten

½ cup milk

1 (16-ounce) jar dill pickle chips, well drained

In a deep fryer or a Dutch oven, heat about 3 inches of vegetable oil to 360 degrees.

In a shallow bowl, stir together cornmeal mix, flour and pepper. In a separate bowl, combine lightly beaten egg with milk.

Working in batches, dip dill chips in milk mixture and roll in cornmeal mixture, coating well, but gently shaking off excess. Fry in batches, approximately 3 minutes, until golden brown. Drain on paper towels. Serve hot or warm.

Makes 4 servings.

Source: Taste of the South magazine, courtesy of Lyn Wood of St. Petersburg

You Asked For It: Fried Pickles 03/10/14 [Last modified: Monday, March 10, 2014 5:15pm]
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