Fried Pickles

I don’t know about you, but I love pickles. I grew up with a mom that loved pickles, so how could she not pass that along? I mean, every week at our local grocery store I would watch my mom dig around in the HUGE pickle barrel until she found a couple of the biggest I had ever seen; in fact, I don’t think I’ve seen any larger even to this day. Now the thing with me and pickles is simple – if they are sliced, I will eat every single piece. I cannot stop myself. However, if the pickle remains whole I am likely not going to slice it and eat it. You may be thinking what a lazy person, right? Or maybe it is because I’m super smart. Smart? YES, SMART! Aside from some of the great attributes pickles have – good taste, gluten free, juicy and little to no calories [which is a HUGE positive for me] they have one very negative thing going on. Pickles are packed full of sodium. Yes, it is sad but very true. While you may be able to eat until you are stuffed full of pickles and will never gain a pound, your heart and body may not like you for it later in the day.

Too much sodium does pretty gross things to people, including me. One of my biggest problems with too much salt is a lot of water retention – it’s not a fun feeling. When you start to get older you learn these things, or you have a pickle-loving-mom who tells you about the problems with eating too many pickles.

I bet you are all wondering why I am crazily rambling on about pickles, huh? Well, I will tell you. Because I try to keep pickles away from me for fear of eating all of them immediately, I have been craving them. But after being away from a favorite food for a long period of time, don’t you want to dress it up a little bit and make it look pretty for your reunion? No? It’s just me? Oh well. So last night I decided to make Fried Pickles. FRIED PICKLES! Did you read that? Oh man, they were heavenly.  

Nutritional Information:
Servings: 20
Serving Size: 2 Pickle Rounds
Calories: 68.9
Fat: 3.1 g
Carbohydrates: 9.4 g
Fiber: .2 g
Protein: .9 g
Points+: 2

Here is what you will need:

  • Preheat fryer to 375 degrees F [or 2 inches of oil in a large skillet]
  • 2 to 3 HUGE pickles or 4 to 5 smaller pickles, sliced around ½ thick {about 40 pickle circles}
  • 1 egg
  • ¾ milk
  • Cayenne pepper
  • 1 cup cornstarch, divided
  • ½ cornmeal
  • 2 tablespoons chopped dill
  • 2 teaspoons paprika
  • 1 teaspoon salt
  • 2 teaspoons pepper

Directions:

  • Slice the pickles

  • Beat egg, milk and cayenne until frothy
  • Place ½ cup cornstarch in a shallow dish
  • In another dish, mix ½ cup cornstarch and ½ cornmeal with dish, paprika, salt and pepper
  • Dip each pickle slice into the plain cornstarch. Then dip the pickle slices into the egg wash. And, finally, dip each pickle slice into the cornmeal mixture
  • Fry for about 3 minutes or until golden
  • Drain on a paper towel and serve. You can easily serve this with ranch dressing. But I did not have the patience to make or buy ranch dressing. I needed to eat these little guys immediately!

Inspired by Food Network Magazine

Now I will tell you this recipe is gluten free, but with a small caveat – make sure you read the label associated with your pickle jar. Depending on the spices and other processing steps, some pickles may have been exposed to gluten products. Thankfully mine were not and we had a gluten free appetizer last night. Well, Nick had fried pickles as an appetizer, they were my dinner because I could not stop eating them.

These little guys are so easy to make. And the cornmeal and cornstarch mixture create the perfect breading, which really turned out having wonderful taste.  I hope you all give them a try!! But, don’t go overboard like I have a tendency to do… yes, I’m fighting the urge to go make another batch and it is really early in the morning here. Pray for me… please?

Until Next Time,

Happy Pickle Fryin’