Delicious Southern Fried Dill pickles great appetizer with Cajun spices
Fried food always tastes good, whatever you say. Even if you are health conscious, you will give your heart out when it comes to fried food. I have tried baked version of traditional fried food, trust me they are good but not as good as the fried counter parts. According to Indian custom, for tea or coffee break we have some fried snack to accompany. As you know I am enthusiastic to learn a new dish all the time and this Southern fried dill chips is one of the results of that quest.
When I saw “southern fired dill chips” in a TV cookery show, where a chef was making his own dill pickles and frying it, the recipe looks interesting. So I thought about trying it. It originated in Arkansas; the culinary delight was created in the summer of 1963 by the late Bernell "Fatman" Austin who owned the Duchess Drive-in. According to Austin's son David Smith "He thought, well there's got to be a way to cash in on that pickle. Of course this is the south, where did it go? In the deep-fryer."
There was a debate on who actually invented the fried pickle. Austin's dad and the owner of the Hollywood Cafe in Tunica, Mississippi both claimed ownership, but after arguing back and forth for many years, David says history doesn't lie. Unfortunately, the Duchess closed in the late 60s when I-40 opened and business moved away from Highway 64. That's when the fried pickle moved out of Atkins. The fried pickles lived on at Austin's second drive-in he opened closer to the interstate.
If you are southerner, then fried items will be your favorite, fried chicken, fried okra, fried mussels and fried dill chips are few you can name on it. I made this fried dill pickles using a store-bought ones. You need make sure pickles dried nicely before it gets coated with batter. I didn’t use any bread crumbs, I gone with cornmeal. Trust me warm ones are best, give it try you will like it.
Here comes the recipe which is inspired from here.
Southern Fried Dill Pickles
- 1 large egg
- 1 ⅛ cups all-purpose flour divided
- ½ cup buttermilk
- ½ cup cornmeal
- 2 tablespoon of Cajun spice
- ¾ teaspoon salt
- Vegetable oil for frying
- 1 16-ounce jar dill pickle slices
- Prepared ranch dressing for dipping
- In a medium bowl combine the egg, ¼ cup flour, buttermilk and ¼ teaspoon salt.
- Mix well
- In a separate bowl combine the remaining flour, cornmeal, the remaining ½ teaspoon salt, and Cajun spice.
- Preheat the oil in a deep fryer to 375 degrees.
- Drain the dill pickle slices and dry slightly with a paper towel. Dip the slices into the buttermilk mixture
- and then in the cornmeal mixture.
- Deep-fry until golden brown, 2 to 3 minutes.
- Drain on paper towels.
- Serve with ranch dressing.
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This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.