fried pickles

fried pickless

Emeril Lagasse's Fried Pickles:

  • 1 (16-ounce) jar whole dill pickles
  • 1 cup buttermilk
  • 2 tablespoons hot red pepper sauce
  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 2 tablespoons Essence, plus more for dusting
  • 4 cups vegetable oil, for frying
  • Salt

Drain the pickles in a colander, then spread on paper towels to drain completely.

Combine the buttermilk and hot sauce in a bowl. In a separate bowl, combine the flour, cornmeal, and 2 tablespoons of Essence.

Heat the oil in a medium pot to 350 degrees F.

Submerge the pickles in batches in the buttermilk, then dip into the flour mixture, tossing to evenly coat. Shake in a strainer to remove any excess batter. Add to the oil in batches, turning, until golden brown and crisp, about 2 minutes. Drain on paper towels, and season with Essence and salt, to taste. Repeat with the remaining ingredients.

Serve hot.

Yield: about 6 servings

Essence (Emeril's Creole Seasoning):

  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.


Kim @ said...

Thanks Allison for the blog love! Then I come over to yours and you have one of my favs!!??! Fried pickles!?!? you rock!

Kim @

the tichenor family said...

Just made these... and I'm pretty sure I'm going to take the whole batch and sit in my closet until they are gone, not sharing one tiny pickle with anyone in my family! MMMMMM!!