Fried. Pickles. Get on the pickle train. Because it’s leaving for Flavor Town!
These pickles became an instant must at any gathering at our house. They’re crunchy, tangy, salty, and overall aca-amazing. (We just watched Pitch Perfect 2)
- 1 jar of Clausen Pickles, whole
- 1 cup Beer
- 3 cups flour (1-2 for batter, 1 for dredging)
- Vegetable Oil
- 1 cup of cornmeal
- 1 teaspoon cayenne
- 1 tablespoon garlic salt
- 1 teaspoon season salt
- 1 teaspoon onion powder
Step 1: Cut pickles into 1/2 inch to 3/4 inch thick coins. (We initially used pre-cut pickle chips, but they weren’t pickle-y enough for us so we just had to cut ourselves some beautiful pickle “steaks”). Place the pickle steaks on a paper towel and then another paper towel on top.
Step 2: In a bowl, mix together one to two cups of flour and one bottle of beer of your choice. Whisk until combined. It should resemble a thin pancake batter. If the batter says it needs more beer, you should listen, it wants to make love to you, like you want it to.
Step 3: Add in the cayenne, garlic salt, season salt, onion powder and some pepper (“It don’t matter if it’s black or white”).
Step 4: Heat oil to 375°F. In a smaller bowl, mix one cup of flour and one cup of cornmeal with a few dashes of season salt.
Step 5: Once the oil is up to heat, take the pickle dredged it in some the flour/cornmeal mixture, then dip into the batter, then gently put it in to the oil and allow it to fry until it’s golden brown on one side then flip. Just make sure both sides get evenly golden brown.
Step 6: Take the beautifully fried pickle steaks out of their hot tub and place them on a plate with a paper towel, salt them immediately! Give them a few minutes to cool down and ENJOY!
Can be served with Sriracha or a Chipotle Mayo (or whatever floats your boat).