Fried Pickle Friday

Hello everyone.  Welcome back to Free Recipe Friday.  I don't know if you are a fan of dill pickles or not, but this week my friend, it's all about some fried sourness.  Thinking back through the years, I believe I have always loved pickles.  Sweet, sour, bread and butter, they are all so yummy.  I have often taken a swig of pickle juice right from the jar.  (Shhh)  One of my most fav's is the pickle in it's rawest state. . . . a cucumber, fresh from the garden, sliced and placed in a lovely bath of vinegar and sliced onions.  Mmmmm.  Of course all of the above are all the more better when they have been grown and canned by someone you know and love.  Those are the absolute best pickles.  The best NON-homemade sliced pickle is the Best Maid brand - hamburger dill slices. THE best, hands down.  So good, even the Dallas Cowboy Organization endorse them.  So there you have it.  

If you are a pickle lover, you may have tried Fried Pickles at your local eatery.  I have tried fried pickles from several establishments and have found only one or two that are worthy to eat.  I will however, give a shout out to The Fork in Gladewater, Tx for having some amazing fried pickles.  So good in fact, that it set me on a mission to recreate them at home once again.  After several failed attempts, I had given up.  This fantastic recipe comes from the queen of the south herself, Paula Deen. 

The fry mixture makes a bunch, you'll have plenty of dredge mix left for several more batches of fried pickles.  The original title of the dredge mix is Uncle Bubba's Fry Mix (of course it is).  Make up a batch and fry anything you want with it.  Today we're frying pickles. 

The Basics: Uncle Bubba's Fry Mix

6 cups self-rising flour (see below)
1 cup self-rising white cornmeal (see below)
1 teaspoon salt
1 teaspoon pepper

In a large bowl, combine all the ingredients.
That's it.  Remember, it makes about 7 cups,
so store it in a large resealable plastic bag
and keep it in the freezer
until you need to fry something.

Helpful hints:
- - - If you can’t find self-rising flour,
use 6 cups all-purpose flour
plus 3 tablespoons baking powder
and 1 1/2 teaspoons salt.

- - - If you can’t find self-rising cornmeal,
use 3/4 cup plus 3 tablespoons white cornmeal,
1 tablespoon baking powder, and 1/2 teaspoon salt.

Now.........on to the pickles.

WHAT YOU NEED:

1 32-oz jar Hamburger Dill Slices (Best Maid)
or 1 24 oz jar Dill Spears (Best Maid)
1 tsp garlic powder
1/2 cup Louisiana hot sauce
(we use the Louisiana brand, not Tabasco -
you could use Texas Pete's as well)
1/2 cup buttermilk
vegetable oil to fry with
2 cups Uncle Bubba's Fry Mix

WHAT TO DO:
Drain the juice from the pickle jar
(and either A:save it for me to drink or
B: pour it up into ice cube trays and freeze...
yes, pickle juice popsicles - they SELL these, ya know)
Next, refill the jar with the garlic powder,
hot sauce, and buttermilk.
Marinate the pickles for at least 30 minutes.

Place a heavy skillet or frying pan
filled about halfway up with veggie oil
and heat over medium-high heat
until the oil is about 350 degrees F.
(To tell if the oil is hot enough to begin frying,
place the handle end of a wooden spoon
down into the bottom of the frying pan.
Hold it straight up - if bubbles
rise up the wooden spoon, your oil is ready)

While your oil is heating up,
drain the pickles from their marinade.
Put the fry mix in a large mixing bowl,
and toss the pickles to coat thoroughly.
Shake off the excess mix
by tossing lightly in a strainer
or by hand and deep fry the pickles
in batches for 3 to 5 minutes.

When golden brown, remove the pickles from the oil
and place on paper towels to drain off any excess.

These are incredible.  And since this is Texas,
they are even better dipped in ranch dressing.

Mmmm.
Enjoy the goodness!