This recipe for Fried Pickles is made from home-made crisp beer barrel pickle slices breaded in spiced cornmeal, which makes a perfectly pleasing palatable plate of goodness. Serve them as an appetizer or a fun side dish at your next party, and watch them disappear as your guests crunch through them dipped in a simple zesty Ricotta Sriracha Sauce. Enjoy!
Prep TIme: 15 minutes
Cook Time: 3 minutes, about 3 baches
Pat three dozen cold pickle slices dry with paper towels.
Take three shallow bowls and line ups as a dipping station. In one shallow bowl add cornstarch, in another whisk together eggs and milk, and then in the third bowl whisk together cornmeal, fresh dill, paprika, curry powder, salt, and freshly ground black pepper.
Dip pickles, in cornmeal, to egg wash mix, and finally cornmeal mixture.
In a large cast-iron skillet heat 2 inches of oil to 375ºF oil. Fry in batches until golden brown, about 3 minutes. Drain on paper towels and serve with a simple zesty Ricotta Sriracha Sauce dipping sauce.