I have a few questions for all you lovely people. If you can answer them, I’d be forever grateful. You see, when I’m really bored (or not), I think of questions that I wish I could ask someone, but since I’m not sure who that “someone” would be, I’ve decided that it may be one of you….
When was the first cake baked?
Who baked the first cake?
What did they consume, i.e., drugs, alcohol, love, etc. that gave them the fantastic idea of mixing flour, butter, sugar together?
Did it taste good upon their first attempt?
If it did in fact taste good, did they then get massive amounts of marriage proposals?
Who took a cucumber and put it in vinegar and then called it a PICKLE?
Who’s dang bright idea was that?!
And why isn’t that person a national hero?
Why isn’t that person’s face on their country’s currency?!
If I ran the world, that dude or lady’s face would be on the nations currency.
And then, who’s amazing idea was it to put it in batter, fry it up and called it a Fried Pickle Chip. Answer: a genius, that’s who. A genius.
I think you should all follow a genius’ lead and make these Fried Pickle Chips. And then, you need to pair it with Sriracha Mayonnaise…or Mustard Sauce. And then a beer.
Fried Pickle Chips
Batter Recipe tweaked from Simply Recipes, Mustard Sauce Recipe from Danica Preston
I used the same batter recipe as I did with the Fried Green Tomato BLT, tweaking only a few things. I also really want to try making these chips with homemade pickles, rather than store bought, but I didn’t have enough time, since I literally got the idea and made them the next day. I’d also be curious to try this recipe with bread and butter pickles. If any of you do, let me know how it goes.
3 tablespoons of mayonnaise
1 1/2 teaspoons of Sriracha (more depending on how spicy you want it)
1 1/4-inch-thick slice red onion, finely diced
3 tablespoons spicy brown mustard
1 1/2 tablespoons yellow mustard
3 tablespoons mayonnaise
1/2 teaspoon paprika
3/4 teaspoon garlic powder
FRIED PICKLE CHIPS
6 small to medium, kosher dill pickles (or any variety of pickles you like)
1 cup all-purpose flour
1/2 cup milk
2 beaten eggs
2/3 cup fine dry bread crumbs or cornmeal
1/2 cup of canola oil (or peanut oil)
Make the Mustard Sauce: Mix the onion, both mustards, the mayonnaise, paprika, garlic powder and salt to taste in a bowl. Set the sauce aside.
Make the Sriracha Mayonnaise: In a ramekin or small bowl, mix mayonnaise with Sriracha and adjust according to taste.
For the Fried Pickle Chips: Cut pickles in 1/2-1/4 inch slices. Place flour, milk, eggs, and bread crumbs in separate shallow dishes. Pour the canola oil in a cast iron skillet or pan, over medium-heat; the oil should be approximately 1/2 inch thick.
When you oil is hot (I always test it by sprinkling a little water in the oil, when it pops you know it’s ready).
Dip pickle slices in milk, then flour, then eggs, then cornmeal. In the skillet, place batter covered pickles in the oil, careful that it may pop back, for 1-2 minutes on each side or until brown. After they’re done, remove and place on a paper towel to drain.
Pair Fried Pickle Chips with Mustard Sauce or Sriracha Mayonnaise…or both…and beer. This snack requires a good beer.
This recipe sounds great definitely gonna try it, have never had much luck with frying pickles in the past. I grew up on fried pickles….sonics pickle o’s are a favorite of mine…hooters also has some pretty good ones. Gotta get some cornmeal and gonna fry me some up. Love ur blog will let u know how my pickles turn out…
The only thing my son wanted for his birthday was a deep fryer. Against my healthy eating rules, I decided to buy him one. He said it was the most ‘epic’ gift ever. 🙂 Your recipe is the first we’ll try on this new culinary adventure. Thanks!
I tried this not what expected its to plan you could of done better with the fried pickles total thumbs down
You’re right…genius. You have my vote for the currency thing…whoever thought of this should be on it!
Cakes go as far back as the Ancient Greeks! They used to make them with nut flour, yeast, and sweetened them with honey. They also started the tradition of putting candles on cakes – in an attempt to make them glow like the moon =]
And pickles go waaaay back too! 2400 BC. It’s thought early Mesopatamians pickled things, and in 850 BC, Aristotle praisd the healing effects of cured cucumbers! And apparently, Cleopatra associated her beauty with her heart diet of pickles! – As if we needed another excuse to eat pickles!
I’m off to raid the fridge in search of pickly-goodness….
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