Southern Fried Dill Pickles Recipe
Fair season is here, and that means stuffing your face with deep fried yummy goodness!
The Southern Fried Dill pickle is a delicious surprise! Anyone I have made these for are hesitant to try them, they say 'Aww, that is TOO weird!' But, once I talk them into just trying them, they are obsessed.
You can get them at some Restaurants in Maine, like Silly's and Po'Boys. In New Hampshire too, at Cactus Jack's and Lexie's Joint. But, why go out, when you can make them right at home, and eat them until your heart's content!
Southern Fried Dill Pickles
1 Egg Beaten
1 Cup of Milk
1 tablespoon of All Purpose Flour
1 tablespoon of Worcesterhire Sauce
a pinch of Salt and Pepper
3 1/2 cups of all purpose flour
1 (32 ounce) Jar of your favorite dill pickles, drained
1 quart of Vegetable Oil
- In a small bowl, mix together the egg, milk, 1 tablespoon of flour, and Worcestershire sauce. In a separate bowl, stir together the remaining flour, salt, and pepper.
- Heat oil to 350 degrees F (175 degrees C) in a deep-fryer or heavy deep skillet. Dip pickle slices into the milk mixture, then into the flour mixture. Repeat dipping.
- Place the pickles carefully into the hot oil. Avoid over crowding by frying in several batches. Fry until pickles float to the surface, and are golden brown. Remove with a slotted spoon, and drain on paper towels.
P.S. For dipping, add a side of Ranch Dressing, a southern staple. And, it's never enough!