I fried some pickles today, and it’s a basic and yummy snack or side item. You don’t have to sit in a Choli’s or Appleboy’s restaurant to get these emerald-bellied cronchers.
Start with your favorite brands of corn meal, self-rising flour and sliced pickles. My favorite brand is el cheapo.
Before you start mixing stuff, turn on the deep fry thing. If you don’t have a deep fry thing, use a small pot and put an inch of oil in the bottom. Some folks use vegetable oil – I use olive oil. Anyway, get that stuff hot while you do these other things below.
Grab a small container – plastic ware with a lid or even a zippy sandwich baggy. Chuck in some each of cornmeal and flour. I don’t measure. Just consider how many pickles slices need to be covered. This is maybe a half cup each pictured.
Fork up some pickle slices and chuck them in there too. Mmmm pickles. It’s okay to eat a couple raw. I won’t tell.
Pop the lid on and shake those babies up. Shooka shooka shooka
Now you have what kinda looks like ugly Muppets. Like Oscar the Grouch, they are not tasty – yet.
Use the fork, padawan, to put the pickles in the fryer thing. It’s probably way hot by now, but you can test it by flicking a little water in there. Did it go TSSS? It’s hot. Dunk ’em.
Wait about 4-5 minutes and your pickles will be floating and golden. Some folks like them darker than gold. You do you.
Drain your crispy critters for uno momento whilst appreciating that the fry bucket now looks like a smiling snake with crooked, brown, pickly teeth.
Cascade the pickles on a fresh, bright paper towel (that means dump them out, y’all) and shake a little salt over the top. Add some ranch dressing if you desire. Charge your family $5.95 + tax and tip. Yummers. Here’s that money shot again:
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