Fry Yourself Up Some Pickles, Y’all

Several folks have asked for my Fried Pickle Recipe, and I’ve been promising I’d blog it for the world to enjoy.

I recommend frying these babies up while you watch Ga Tech trample UGA this Saturday.

Don’t knock it ’til you try it. They sounded disgusting to me…until I tried them.

THE STUFF YOU’LL NEED:

Zatarain’s Seasoned Fish-Fri 
I’ve tried some other brands… Zat’s has a little bit of zing, and a great texture.

Dill Pickles
Must be Hamburger Dills. We prefer Vlasic “Ovals” because they have a little more surface area than regular round pickle chips. Your Zat’s will go a long way, so go ahead and grab a large jar, or a couple of smaller ones.

An Egg or Two 
For coating the pickles before breading.

WHAT YOU’LL DO WITH THE STUFF YOU NEED

Step 1: Preheat deep fryer to 350º.

Step 2: Dry pickles on a towel or paper towels. (makes it easier to coat the pickles with the egg)

Step 3: While pickles are drying, beat egg(s) in bowl.

Step 4: Coat pickles with egg, then dredge in Fish-Fri. (to make frying easier, wait to put pickles in fryer until entire batch is coated)

Step 5: If fryer is HOT (water flicked into the oil should dance and pop violently), lower a single layer of pickles into the oil. Watch the breading carefully… As it just begins to turn golden, you’re very close. It doesn’t take long… Usually just a couple or three minutes, but the color of the crust is more important than the cook time.

Step 6: As soon as pickles look golden crispy good, lift out of oil and dump onto paper towels or newspaper spread several layers thick on a plate. Drain pickles for a minute or two.

Step 7: Dip in ranch dressing (or not), and enjoy!