Fried Pickles And Buttermilk Lime Dressing

Why order these at a restaurant when you can make them at home?

Posted by Mary H.

About

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.

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You Will Need (15 things)

  • all-purpose Flour

  • .25 Cup mayonnaise
  • .25 cup sour Cream
  • 1 Green Onion
  • Zest and Juice of two limes
  • .25 Cup flat-leaf parsley, tightly packed
  • .5 teaspoon Sriracha
  • Canola or vegetable Oil , for frying
  • 1 cup Dill pickle chips, drained and dried on Paper towels
  • 1 cup Cornmeal (not self-rising)
  • .25 teaspoon ground black Pepper
  • .25 teaspoon cayenne Pepper -optional
  • 1 tsp Salt
  • 1 cup Buttermilk

Steps (5 steps, 15 minutes)

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 5

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