Fried Pickles Monday, October 25, 2010


A Dollywood recipe

Cornmeal mix:
1 cup cornmeal
¼ cup all purpose flour
1 tsp black pepper
1 tsp white pepper
1 tsp salt

Wet mix:
1 cup tempura mix (I use ¾ cup all purpose flour with ¼ cup cornstarch)
2 cups cold water
1 tsp granulated garlic
1 tsp salt
1 tsp black pepper
1 tsp white pepper
1 TBSP Tabasco sauce


For cornmeal mix, mix all ingredients together and spread evenly in a flat dish. In a separate dish, mix all wet ingredients. Use dill pickle slices or spears. Dip into wet mix and gently shake off excess batter. Drop into dry cornmeal mix and turn to coat completely. Drop into 350 deg oil and fry until the pickles turn golden brown.

Fried green tomatoes:
This same set of mixes and process works great with green tomato slices. Slice the tomatoes into about ¼ inch slices and then follow the procedure above exactly.

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