Fried Pickle Chips
As I have said before, sometimes Matt makes the oddest meal requests.
Use your favorite seasoning here. My recommendation would be to use either a no salt or low salt variety, as some pickles are salty enough on their own.
1 quart sliced dill pickles (I used Vlasic hamburger dills, my fave)
1/2 cup buttermilk
1 t hot sauce
2 t Adobo seasoning, divided
1/4 cup cornmeal
1/4 cup flour
oil for frying
In a colander, drain pickles well. (Feel free to reserve the pickle juice for another use. My dad likes it in a bloody mary).
In a medium bowl, mix buttermilk, hot sauce and 1 t seasoning. Toss in pickles and stir to coat.
Drain and discard buttermilk mixture.
In a large container with a tight fitting lid, mix together cornmeal, flour and seasoning. Add pickle slices carefully. Shake lightly to distribute mixture. Cover container tightly and toss mixture til pickles are well coated.
Ensure none of the pickles are stuck together. Refrigerate at least 15 minutes.
Add about 2" of oil to a cast iron skillet or a large frying pan. Heat over medium high heat. Carefully add coated slices into the oil and cook til golden brown, and slices float. Note: Do not crowd pan.
Drain slices on a paper bag or paper towel.
I served the pickles with spicy horseradish mayo, a mixture of mayo, horseradish and cayenne pepper.
Use your favorite seasoning here. My recommendation would be to use either a no salt or low salt variety, as some pickles are salty enough on their own.
1 quart sliced dill pickles (I used Vlasic hamburger dills, my fave)
1/2 cup buttermilk
1 t hot sauce
2 t Adobo seasoning, divided
1/4 cup cornmeal
1/4 cup flour
oil for frying
In a colander, drain pickles well. (Feel free to reserve the pickle juice for another use. My dad likes it in a bloody mary).
In a medium bowl, mix buttermilk, hot sauce and 1 t seasoning. Toss in pickles and stir to coat.
Drain and discard buttermilk mixture.
In a large container with a tight fitting lid, mix together cornmeal, flour and seasoning. Add pickle slices carefully. Shake lightly to distribute mixture. Cover container tightly and toss mixture til pickles are well coated.
Ensure none of the pickles are stuck together. Refrigerate at least 15 minutes.
Add about 2" of oil to a cast iron skillet or a large frying pan. Heat over medium high heat. Carefully add coated slices into the oil and cook til golden brown, and slices float. Note: Do not crowd pan.
Drain slices on a paper bag or paper towel.
I served the pickles with spicy horseradish mayo, a mixture of mayo, horseradish and cayenne pepper.
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