Fried Pickles

No sweet-and-salty barbecue is complete without pickles, especially, crispy friend pickles with ginger aioli. You can't have just one.

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  • Makes: 6 servings
  • Serving Size: 3/4 cup
  • Makes: 4-1/2 cups
  • Prep: 25 mins
  • Cook: 2 mins 200°F per batch

Fried Pickles

Directions

  1. Preheat the oven to 200 degrees F. Line a baking sheet with paper towels; set aside. In a large resealable plastic bag, combine flour, cornmeal, and pepper. Set aside.
  2. Drain pickled vegetables and place in a medium bowl. Pour buttermilk over pickled vegetables, stirring to coat.
  3. In a Dutch oven or large saucepan heat 2 inches oil over medium heat to 375 degrees F.
  4. Place a handful of buttermilk-coated pickled vegetables into the flour mixture in bag; seal bag and shake to coat. Remove pickled vegetables, shaking off excess flour mixture. Using a slotted spoon, place vegetables in hot oil. Fry for 2 to 3 minutes or until crisp and golden. Using a slotted spoon, transfer pickled vegetables to prepared baking sheet; keep warm, uncovered, in oven. Repeat with remaining pickled vegetables. Serve warm with Ginger Aioli.

From the Test Kitchen

*

To make 3/4 cup sour milk, place 2 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 3/4 cup total liquid; stir. Let stand for 5 minutes before using

Ginger Aioli

Directions

  1. In a small bowl whisk together mayonnaise, ginger, lime juice, and salt until combined. Gradually whisk in oil. Stir in green onion. Makes 2/3 cup.
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Nutrition Facts (Fried Pickles)

  • Per serving:
  • 428 kcal ,
  • 28 g fat
  • (4 g sat. fat ,
  • 4 g polyunsaturated fat ,
  • 11 g monounsaturated fat ),
  • 6 mg chol. ,
  • 817 mg sodium ,
  • 39 g carb. ,
  • 3 g fiber ,
  • 3 g sugar ,
  • 6 g pro.
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