I am a southern girl down to my core. I especially miss living in Texas, where I was born but not raised. I don’t think it matters that I wasn’t raised in Texas, I’m a Texas girl deep in my heart. I lived there for several years as an adult, and while I was there I found a cute little restaurant in a tiny little town very South of Dallas, that makes the world’s best Fried Pickles. Don’t argue with me, they are. I made special trips to that restaurant just to eat those fried pickles. Them. Nothing else. Them.
I have spent years trying to recreate that recipe, because no matter what you think, there is nowhere in Missouri that serves amazing fried pickles. Period.
Well, I think I have done it. And not only have I done it, but I have now made my children completely and totally crazed! They just love these things and beg for them weekly. I am not into the habit of making fried foods to often, but this is my one indulgence, my one recipe that I make for them often. I hope if you love Fried Pickles, you will enjoy this recipe as much as we do. This recipe is a culmination of many that I have tried until I perfected it and got it just right.
Homemade Fried Pickles with From Scratch Buttermilk Ranch
- 2 eggs
- 1 1/2 C. milk
- 1 Tbs. Worcestershire sauce
- A spoonful of flour see directions
- 3 1/2 tsp. of Old Bay Seasoning you can use whatever all purpose you want, but this by far is the one that adds the most flavor - we've tried a lot!
- 1/4 tsp. ground black pepper
- 3 1/2 c. all purpose flour
- olive oil EVOO was my oil of choice
- 1 jar of large hamburger dill chips pickles (not a large jar, but large pickle slices - we used the oval shaped ones because they were bigger)
- Homemade Buttermilk Ranch dressing for dipping
In one bowl, whisk together your eggs, the milk and the Worcestershire sauce. Add a spoonful or two of flour. You're going for a smooth consistency but with a little hold. (this helps when dipping everything). I usually start with about a tablespoon and then add about a 1/2 tablespoon more. Honestly, I've found that a single tablespoon is not always enough.
In another bowl, combine the rest of your flour, pepper and the old Bay Seasoning. You can add whatever seasonings you want, but this simple combination has won my heart.
Add your olive oil in a big frying pan and turn it on to med-high. You want to make sure that the pickles are almost covered. You'll flip them so being completely covered isn't important, but being mostly covered on the sides, is. P.S. You can use any oil you want, but I found that not only is Olive oil the healthier alternative, it seems to be the only oil that doesn't leave an oily aftertaste.
Allow the oil to heat about 5 minutes. While this is happening, move onto the next step.
Now come's the fun part! Take a pickle slice and dip it into the egg mixture. Now dredge it through the flour mixture, covering all sides as well as you can. Now, repeat. Re-dip it into the egg mixture - yes even with the flour already on it, and then dredge it back through the flour mixture again.
Tip: Try not to use your fingers when dipping - the reason is, that wherever your fingers happen to be holding the pickle will prevent the pickle from being coated. We used a small pair of tongs to accomplish this. If you don't have them, just use your fingers but try to barely hang onto an edge.
Now, get ready because you're going to be working with hot oil. Gently place the pickle into the hot oil (this is where those tongs come in super handy) and allow to fry on one side until lightly browned. I think it took maybe 2-3 minutes, possibly less depending on how hot your oil actually is. Flip them and allow the to continue to cook about a minute until golden brown all over.
When they are ready to be removed, place the fried pickles on a paper towel to absorb the extra oil. Allow to cool slightly (they are really hot for about the first 5 minutes).
Serve with Homemade Buttermilk Ranch dressing. (I kid you not this is the best recipe I've had for Ranch Dressing and pairs absolutely perfectly with these little fried bites of awesome!) It does need to be made the night before so all the ingredients and flavors can marry each other. Yum!!