June 17, 2024

Fried pickles ready to eat. Nana’s Kitchen photo.

Nana’s Kitchen: Fried Pickles

Greetings, home cooks, welcome to Nana’s Kitchen,

Well the snow has come and gone for the moment. Some large limbs on the pine trees next to the house broke off. The snow was heavy. These things happen. I stayed in and puttered in the kitchen and read a really good book called ‘Redeeming Love’ by Francine Rivers. It is a Christian work of fiction an excellent book. One of those books you just can’t put down. As I mentioned last week I have another snack worthy recipe for the family while watching the Super Bowl. Fried pickles.

You can use dill pickles, kosher dill, homemade pickles or whatever you like. Just not a sweet pickle. There are chips, halves, sandwich slices, and whole pickles. If you use the whole pickles cut in slices or strips. Need to be smaller in size to fry fairly quickly. I used the chips. Use whatever brand is your favorite.

A recipe for Buttermilk Ranch dressing/Dip is also presented if you would like to try making it fresh. It tastes best when refrigerated over night. Preparing the day ahead helps lessen the work on game day.

Fried Pickles

1/4 cup all purpose flour
1 to 1 1/2 teaspoon Cajun seasoning
1/4 teaspoon oregano
1/4 teaspoon basil
1/8 teaspoon cayenne
Pinch salt
2 cups pickles, well drained, patted dry

Preheat neutral oil to 375 degrees in skillet or Dutch oven (corn oil, grape seed oil, canola oil)
Use 1 1/2 to 2 inches of oil.
Have pickles drained and dried as much as possible.
Mix dry ingredients in a shallow bowel.
Coat pickles in flour mixture,shake off excess.
Add to hot oil carefully.
Do not crowd pan.
Fry 2-3 minutes or until golden to dark golden brown, turn as needed.
Remove to paper towel lined plate or place on a rack to drain.
Serve with favorite dips.

Buttermilk Ranch Dressing/Dip

3/4 cup buttermilk
2/3 cup mayonnaise
2/3 cup sour cream
1 tablespoon fresh chive
1 tablespoon fresh dill
1 tablespoon fresh parsley
3/4 teaspoon garlic powder
3/4 teaspoon onion powder
1/2 teaspoon each, salt and pepper

Finely chop dill, chive, and parsley.
Combine all ingredients, stirring to make a nice smooth mixture.
Refrigerate in sealed container. Good 3-4 days.

Be sure to keep the temperature up on the oil while frying so the chips get crispy.
Use store bought Cajun spice or make your own.
I made a spicy dip of mayo, horseradish, ketchup, hot sauce, and white pepper for the pickles as well.

Have a blessed Sunday.