$ $ $ $ $
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15 mins

Why order these at a restaurant when you can make them at home?
Fried pickles are one of my favorite appetizers/snacks. If they are featured on a menu at a restaurant I visit, I am unable to avoid ordering them. I tried several different recipes to make my own and was never satisfied....until I created this one. Southernized with buttermilk and cornmeal, these fried pickles are quick and simple and go perfectly with the tart buttermilk-lime dressing.

Posted by Mary H. Published See Mary H.'s 7 projects »
  • Step 1

    To make the dressing, blend 1/2 cup buttermilk, the mayonnaise, the sour cream, the lime juice and zest, the green onion, 1/2 teaspoon salt, and the sriracha in a blender until smooth OR finely chop the onion and then whisk all the ingredients together. Refrigerate until ready to use.

  • Step 2

    Pour about half an inch of oil into a 9-10 inch skillet (I use my 9-inch cast iron skillet). Place over medium heat.

  • Step 3

    While the oil is heating, whisk the dry ingredients in a large bowl, then add the buttermilk and whisk to make a thick batter.

  • Step 4

    Place half of the pickle chips into the batter and use tongs to toss them to coat in the batter. When the oil is shimmering, place the chips in a single layer in the pan.

  • Step 5

    Fry for 3-4 minutes on each side, or until brown. Remove to paper towels and repeat with remaining pickles. Serve immediately.

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