Tuesday, June 12, 2012

Louisiana Fried Pickles- Why not?

               Louisiana fried pickles with Shrimp Creole Gumbo and Beignets

Those folks down Bayou way, aren't afraid to fry anything!
Curiosity got the best of me, I had to try these with Gumbo.
I just couldn't help giggling while I was preparing these. I just knew they were going to be awful.
Boy was I ever wrong, these are great! ya gotta try 'em. 

one 16 oz. jar of dill pickle slices
1/4 cup buttermilk with 1/2 tsp hot sauce added to it
1/4 cup flour
3/4 cup cornmeal
1 tsp. Old bay seasoning
1/4 tsp. cayenne

You will also need:
gallon storage bag
oil for frying
Drain the pickles and add them to the buttermilk.
Add The flour, cornmeal, and seasonings to the bag and shake to combine.
Add the pickles a few at a time and shake to coat. set aside.
Heat the oil and deep fry them until golden and crispy.
Serve warm with ranch dressing.

No comments:

Post a Comment