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In the Kitchen: Fried Dill Pickles

In honor of my LOVE for pickles, I'm sharing

Paula Dean's Fried Dill Pickles recipe

for this week's {EAT}. Enjoy!

Ingredients

  • 1 24-ounce Jar Kosher dill pickle spears or slices
  • 1 tsp garlic powder
  • 1/2 cup Louisiana hot sauce (I like Texas Pete)
  • 1/2 cup buttermilk
  • 1 gal peanut oil
  • 2 cups Uncle Bubba’s Fry Mix

Directions

  • Drain the juice from the pickle jar and refill the jar with the garlic powder, hot sauce, and buttermilk. Marinate the pickles for at least 30 minutes.
  • In a Dutch oven over medium-high heat, heat the oil to 350 degrees F. Drain the pickles. Put the fry mix in a large mixing bowl, and toss the pickles to coat thoroughly. Shake off the excess mix by tossing lightly in a strainer and deep fry the pickles in batches for 3 to 5 minutes, depending on the size of the spears.
  • When golden brown, remove the pickles from the oil with a clean strainer or slotted metal spoon and place on paper towels to drain off any excess oil. Serve immediately [with ranch!].