I participated in an Ambassador Program on behalf of Influence Central for P.A.N. Cornmeal. I received product samples as well as a promotional item to thank me for my participation.
There is this amazing little pub near our house that serves the most delicious fried pickles you’ve ever had. My family craves them and we end up going and spending a ton of money on food just to eat this crispy, salty, tangy bites of heaven. I remember one time we were there my husband said to me, “I wish you could make these at home…” and it got the gears in my head turning. Why couldn’t I make these at home? They were just slices of pickles fried in a corn meal coating! So, I got to work…
When I lived in Atlanta, Georgia – back in my single and free days – we used to go to a restaurant near our house and gorge ourselves on fried green tomatoes and fried pickles. Both were equally delicious and insanely simple to make. Something about tangy, fried deliciousness makes you crave more and more and more. Southern food! It’s one of the things I miss most about living in the south. I needed to figure this out!
So I went to work. I’ve always used pickle chips when I made fried pickles, but the pub near our house used the long, thin sandwich slices. I actually liked this idea better – more surface area allows for a crispier crunch and less gunked up coating. I wasn’t a fan of too much coating over powering the flavors of the pickles – more pickle meant I could get enough coating on it, without sacrificing taste.
Most fried foods are coated in a wet beer or tempura batter but just like my fried green tomatoes, my fried pickles are made with P.A.N. corn meal. The corn meal adds a really nice flavor, and allows the pickle to really shine. Plus it holds up really well to dipping, it doesn’t have to fry as long, and it’s still really crunchy. It’s also a great option for gluten free diets.
P.A.N Corn Meal is one of my pantry staples – it’s pretty new to the USA, but it’s the number one corn meal in South America. With my husband requesting this recipe at any given time of day, I always make sure that I have corn meal on hand for a variety of recipes I keep in my arsenal. I love the consistency of it over other corn meals that sometimes can feel much more “grainy” and “gritty”.
After a few attempts – not that my husband complained – my fried pickles tasted almost the same as the pubs. These are now the most requested thing in our house. My kids don’t even LIKE pickles and they clamber over each other for the last pickle on the plate! You can serve them with regular ranch, or add a bit of kick with chipotle peppers, which is how my husband prefers his.
- 1 cup P.A.N Corn Meal
- 1 tbsp Old Bay seasoning
- ½ cup Corn Starch
- 1 egg
- 10 dill pickle slices, sliced thinly lengthwise
- High Temp Oil for frying, such as vegetable or canola
- Prep your pickles by draining them on paper towels to remove excess moisture. Pat dry.
- In a shallow dish, whisk the egg to create an egg wash. If needed, add a bit of water to thin.
- On a small plate add corn starch.
- In another shallow dish combine P.A.N. Corn Meal and Old Bay seasoning, stir to mix.
- Heat oil in a cast iron pan. You will only need about an inch of oil in the bottom of the pan for frying.
- Dredge a pickle in the corn starch, dip in the egg wash, coat in the corn meal mix and fry in the oil until golden, about 1-2 minutes on each side.
- Repeat with remaining pickles.
- Fry 3-4 pickles at a time. - Remember not to crowd the pan to keep the oil hot.
To make the Chipotle Ranch simply combine 1 minced chipotle pepper with 1/2 cup sour cream, 1/2 cup chipotle mayonnaise and your favorite ranch mix.