What can a cooking fool do in the face of this ugliness? The meatloaf, which was supposed to be the Southern Cooking Trick against North Carolina, obviously wasn't cutting it. So at half time this blogger began breading and frying a batch of Super Southern Fried Pickles. They were ready around the end of the third quarter and, what do you know, Bears started appearing. In a mere 8 seconds there was a touchdown by the offense followed by a touchdown by the defense. The final treat was the game winning field goal allowing Robbie to end the day as the hero.
Whew, it wasn't pretty but it's a win in the record books. And, if you haven't had them before, fried pickles are pretty tasty. This recipe is from Recipe from Okie Dokies Smokehouse in Swannanoa, North Carolina. Give them a try.
Fried Pickles
Ingredients:
4 cups dill pickle chips sliced from whole dill pickles. Slice on an angle and a bit thicker than a pickle chip
1 1/2 cups low-fat buttermilk
1/2 cup Ranch dressing
2 TBS mild barbecue sauce
Canola Oil
4 cups all purpose flour
2 TBS barbecue seasoning
Directions:
1. Place pickles in a large bowl. Pour buttermilk over them. Cover and chill 1 hour
2. In a small bowl, stir together the ranch dressing and barbecue sauce. Cover and chill until ready to serve
3. At the end of 1 hour, pour picle mixture through a strainer discarding the buttermilk.
4. Combine flour and barbecue seasoning in a plastic bag, bowl or plate
5. Add half of the pickles to the flour mixture, toss to coat, remove pickles from the flour with a slotted spoon and shake off the excess
6. Pour oil to a depth of 1 1/2 inches into a skillet and heat to 375 degrees
7. Fry pickles 3-4 minutes or until golden. Drain on paper towels
8. Repeat with remaining pickles and flour mixture
9. Serve pickles with sauce
8-10 servings
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