Kimball Kitchen: Fried Pickles

Fried pickles and homemade ranch for dipping are a perfect snack for some college football. I used the Paula Deen recipe as follows:

1 24-ounce Jar Kosher dill pickle spears or slices

1 tsp garlic powder
1/2 cup Louisiana hot sauce (I like Texas Pete)
1/2 cup buttermilk
1 gal peanut oil
2 cups Uncle Bubba’s Fry Mix

Drain the juice from the pickle jar and refill the jar with the garlic powder, hot sauce, and buttermilk. Marinate the pickles for at least 30 minutes.

In a Dutch oven over medium-high heat, heat the oil to 350 degrees F. Drain the pickles. Put the fry mix in a large mixing bowl, and toss the pickles to coat thoroughly. Shake off the excess mix by tossing lightly in a strainer and deep fry the pickles in batches for 3 to 5 minutes, depending on the size of the spears.

When golden brown, remove the pickles from the oil with a clean strainer or slotted metal spoon and place on paper towels to drain off any excess oil. Serve immediately.