Fried Pickle Chips
Fried pickles. A year ago I might have given you a face like this at the thought, but then we actually tried them and I looked like this.
They were good, but the restaurant gave us a whopping 12 pickle chips to split between the five of us, which wasn’t so good. (I’m looking at you, Buffalo Wild Wings.)
Anyway, I knew I could easily find a recipe for them online so the next time I went grocery shopping I picked up a jar. And it’s sat in the pantry for months because knowing I can do something sadly doesn’t trump being lazy.
This weekend Mike and the girls have been glued to one football game or another, so I was able to sneak into the kitchen this afternoon and tackle something of my own. (Sorry.)
I found a recipe on Allrecipes that got good reviews, but I didn’t have buttermilk, cajun seasoning, or seafood seasoning on hand so I winged it a bit.
I cannot even tell you how well these went over. The girls were over the moon, Mike kept thanking me and now we’re wondering if Sam’s Club has jugs of pickle chips because if the 49ers go to the Super Bowl we are apparently hosting a party and I am not buying 20 small jars of pickle chips. So anyway:
Fried Pickle Chips
1/2 cup milk
1/2 tsp vinegar (or pickle juice)
1 (16 ounce) jar dill pickle chips
1/2 cup all-purpose flour
1 1/2 cups fine cornmeal
1/4 tsp dried oregano
1/4 tsp paprika
1/4 tsp cayenne pepper
1/4 tsp black pepper
1/2 tsp salt
1/4 teaspoon Cajun seasoning
1 quart oil for frying
Combine milk, vinegar, a little salt and a little pepper in a bowl. Place pickles in mixture and set aside.
Put the flour, cornmeal, and seasonings into a large, resealable plastic bag; shake to mix well. Add pickles and tumble gently to coat evenly. Remove and place on a plate.
Heat oil to 365 degrees in deep-fryer or deep skillet.
Fry pickles in several batches (mine only took three batches) until golden brown, about 2 minutes. Drain on paper towels and sprinkle with a little more salt. Serve with ranch dressing.
“These are little coins of delicious.” ~ Hannah, age 11.
I could make a meal of these, but I usually add a California Turkey Club to pack it all down.
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