It all started in 1960’s, and they were called “French Fried Pickles.” The original recipe used sweet (not dill) pickles and pancake batter for the outside. They’ve come a long way, baby!
May 19-20 is officially Picklefest held in downtown Atkins, Arkansas.
You can now get these crispy fried discs at most restaurants since the novelty has worn off, and if you’re like me and like to try your hand at new things, they’re pretty easy to make.
The key is to not buy store bought pre-sliced dills but whole dills and slice them yourself. Make sure you towel-dry them off so the cornmeal mixture will stick.
For dredging, I used whole wheat flour, but you can use any type. For the cornmeal mixture, I used a combination of yellow cornmeal and a self-rising cornmeal mix from While Lily. Any flour will do. Pickle On!
- canola oil for frying
- 1/2 c prepared ranch dressing
- 1/4 c sour cream
- 2 or 3 large whole dill pickles
- 1 egg, beaten
- 1 dash(es) hot sauce
- 3/4 c milk
- 1/2 c flour for dredging
- 1 dash(es) black pepper
- 1 dash(es) cayenne pepper
- 1 dash(es) garlic powder
- 1/2 tsp dried dill weed
- Heat oil in a heavy frying pan, filling halfway, on medium high heat to 350 degrees. It’s hot enough when a little flour or cornmeal thrown in starts to sizzle. Then turn the heat down to medium.
- In a medium bowl, mix ranch and sour cream. Chill until ready to serve. Set up your station in this order: flour, egg wash, cornmeal mixture. In a medium bowl, mix egg and milk. Place flour in a separate medium bowl. Mix cornmeal, flour, cornstarch or self-rising cornmeal mix (or any cornmeal mix), cayenne, garlic powder and dried dill in another bowl.
- Slice whole pickles into about 40 paper-thin slices, drain and pat dry. Make sure they are paper thin!
- Dip cold drained pickle slices into the flour, shaking off excess. Then dip in egg mixture and then in cornmeal mixture. Fry slices, about 8-10 at a time, 2-3 minutes on each side, or until light golden, flipping. Drain on paper towels and serve with ranch dip.