Crispy Southern-Style Deep Fried Pickle Spears
Indulge in the irresistible crunch and tang of these Crispy Southern-Style Deep Fried Pickle Spears, inspired by Alton Brown's classic recipe. Perfect as an appetizer or snack, these spears are coated in a flavorful cornmeal batter, yielding a golden-brown crust that perfectly compliments the zesty dill pickles within. Serve them hot with your favorite dipping sauce, and you're sure to impress family and friends alike. Enjoy the delicious crunch and flavor without the guilt — a perfect treat for gatherings!
N/A
Servings
N/A
Calories
5
Ingredients
Ingredients
Peanut oil
for frying (Enough to fill the Dutch oven halfway.)
Dill pickles
1 quart (Cut lengthwise into quarters.)
Buttermilk
1 cup (Use as a dipping medium.)
Plain cornmeal
2 cups (Mix with kosher salt for coating.)
Kosher salt
1 tablespoon (Plus more for seasoning after frying.)
Instructions
1
Begin by heating enough peanut oil in a 4 to 5-quart cast iron Dutch oven to come halfway up the sides, over medium-high heat. Use a thermometer to monitor the temperature, aiming for 390 to 400 degrees F.
2
While the oil heats, carefully remove the pickles from their brine and slice them lengthwise into quarters to create spears. Place the spears on a paper towel-lined sheet pan and pat them dry to remove excess moisture.
3
In one shallow dish, pour the buttermilk. In a separate dish, combine the cornmeal and kosher salt. Take each pickle spear and first dip it into the buttermilk, ensuring it is fully coated, then transfer it to the cornmeal mixture. Gently press the cornmeal onto the pickle to create a uniform coating. For extra crunch, repeat the dipping process for each spear.
4
Once the oil reaches the desired temperature, carefully add the coated pickle spears to the hot oil, making sure not to overcrowd the pot. Fry them in batches, about 3 to 4 at a time, until they achieve a beautiful golden-brown color, which should take approximately 2 minutes.
5
After frying, use a slotted spoon to transfer the pickles to a cooling rack set atop a half sheet pan. Allow them to cool for 5 minutes. For added flavor, sprinkle with additional kosher salt before serving. Enjoy while hot with your favorite dipping sauce!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What inspired this Crispy Southern-Style Deep Fried Pickle Spears recipe?
This recipe is inspired by Alton Brown's classic method for deep-fried pickles.
What kind of oil is best for frying these pickles?
Peanut oil is recommended for this recipe because it handles high heat well.
What is the ideal temperature for the frying oil?
You should aim for an oil temperature between 390 and 400 degrees F.
How should the pickles be prepared before coating?
Remove the pickles from their brine, slice them lengthwise into quarters to create spears, and pat them dry with paper towels.
Why is it important to pat the pickles dry?
Patting them dry removes excess moisture, which helps the coating adhere better and prevents splattering in the hot oil.
What are the main ingredients in the coating?
The coating is made from a combination of buttermilk, plain cornmeal, and kosher salt.
How do I coat the pickle spears?
First dip each spear into buttermilk until fully coated, then transfer it to the cornmeal mixture and gently press the cornmeal onto the pickle.
How can I make the pickles extra crunchy?
For extra crunch, you can repeat the dipping process in buttermilk and cornmeal for each spear.
What equipment is needed for frying?
You will need a 4 to 5-quart cast iron Dutch oven and a thermometer to monitor the oil temperature.
How much oil should I use?
Fill your Dutch oven halfway up the sides with peanut oil.
How many pickles should I fry at once?
Fry the pickles in small batches of 3 to 4 at a time to avoid overcrowding the pot.
How long does it take to fry the pickles?
It takes approximately 2 minutes for the pickles to achieve a golden-brown color.
How do I remove the pickles from the hot oil?
Use a slotted spoon to carefully transfer the fried pickles to a cooling rack.
What is the best way to cool the fried pickles?
Place them on a cooling rack set atop a half sheet pan for about 5 minutes.
Should I season the pickles after they are fried?
Yes, for added flavor, sprinkle the pickles with additional kosher salt while they are still hot.
What type of pickles should I use?
This recipe calls for a 1-quart jar of dill pickles.
Are these fried pickles vegetarian?
Yes, based on the ingredients list and tags, this recipe is vegetarian-friendly.
How much buttermilk is required?
You will need 1 cup of buttermilk for the dipping process.
How much cornmeal is used in the recipe?
The recipe requires 2 cups of plain cornmeal.
What is the purpose of the cooling rack?
The cooling rack allows air to circulate around the pickles, preventing the bottom from getting soggy.
Can I serve these for a party?
Yes, these are excellent for gatherings, parties, or as a snack or appetizer.
What is the texture of these fried pickles?
They have an irresistible crunch on the outside with a tangy, zesty pickle inside.
Should these be served hot or cold?
They are best enjoyed while hot, immediately after the 5-minute cooling period.
What should I serve with these pickles?
They are delicious when served with your favorite dipping sauce.
How much salt goes into the cornmeal mixture?
Mix 1 tablespoon of kosher salt with the 2 cups of cornmeal.
What kind of container is best for the coating ingredients?
Shallow dishes are recommended for both the buttermilk and the cornmeal mixture.
Does the recipe provide nutritional information?
No, specific calorie, fat, or carbohydrate counts are not provided for this recipe.
What is the primary flavor profile of this dish?
The dish is salty, tangy, and zesty with a savory cornmeal crust.
Is this a traditional Southern dish?
Yes, deep-fried pickles are a staple of Southern-style cuisine.
How many ingredients are in this recipe?
There are 5 main ingredients: peanut oil, dill pickles, buttermilk, cornmeal, and kosher salt.