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| nutritional information (per serving) | |
|---|---|
| 403 | calories |
| 37g | Fat |
| 17g | carbohydrates |
| 3g | protein |
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| nutritional information | |
|---|---|
| Servings: 6 | |
| amount per serving | |
| calories | 403 |
| % Daily Value* | |
| 37g | 47% |
| Saturated Fat 5g | 24% |
| 13 mg | 4% |
| 1830 mg | 80% |
| 17g | 6% |
| dietary fiber 2g | 6% |
| total sugar 2g | |
| 3g | |
| Vitamin C 3 mg | 16% |
| Calcium 102 mg | 8th % |
| Iron 1 mg | 7% |
| Potassium 207 mg | 4% |
| *The % Daily Value (DV) indicates how much a nutrient in a food serving contributes to a daily diet. 2,000 calories per day is used for general nutritional advice. | |
(Nutritional information is calculated using an ingredients database and should be considered an estimate.)
Fried pickles are a Southern staple and the perfect appetizer for the pickle lover in your life. While chips are the most traditional, javelins are also a great alternative. Fried cucumber sticks don't get quite as crispy as fried cucumber chips, however. Therefore, be sure to choose the type of pickle to your liking. You can dip fried pickles in just about anything — Cajun dip, honey mustard, blue cheese — or eat them on their own.
According to reports online, the first known printed recipe for fried pickles was in the Oakland Tribune on November 19, 1962, entitled “French Fried Pickles,” which called for the use of sweet pickle slices and a pancake mix. However, the salty and savory version was first made famous in the summer of 1963 by Bernell “Fatman” Austin, who owned the Duchess Drive-In in Atkins, Arkansas. Fried pickles can now be found on all sorts of menus across the country.
If you choose to make your own recipe, this recipe also includes a buttermilk ranch dipping sauce that you can make a few days ahead and store in an airtight container in the fridge.
“I love fried pickles, but most of all I love anything that can be dipped in ranch sauce (it must be Midwest to me). Homemade Buttermilk Ranch Dipping Sauce is easy to make and way better than store-bought. Don't skimp on the batter seasoning because it adds so much flavor to the batter. If you're out of Cajun seasoning, make your own by all means.” —Carrie Parente
For the buttermilk ranch sauce
1/3 Cup buttermilk, well shaken
1/3 Cup mayonnaise
1/3 Cup sour cream
1 teaspoon finely chopped fresh dill
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon Apple Cider Vinegar
1/4 teaspoon kosher salt, more to taste
For the cucumbers:
1 (24 ounce) glass sliced dill picklesdrained
vegetable oil, to fry
3/4 Cup all purpose flour
1 tablespoon cajun spice
1 teaspoon kosher salt, more as needed
1/2 teaspoon onion powder
1/2 teaspoon cayenne pepper
1 Cup Water
Make the buttermilk ranch sauce
Gather the ingredients.
The Spruce Eats / Abbey Littlejohn
In a medium bowl, whisk together buttermilk, mayonnaise, and sour cream.
The Spruce Eats / Abbey Littlejohn
Add the dill, garlic powder, onion powder, apple cider vinegar and salt and stir to combine. Alternatively, you can use a commercial blender and mix well, scraping the bowl as needed.
The Spruce Eats / Abbey Littlejohn
Cover and refrigerate for at least 4 hours or overnight. Adjust seasonings to taste before serving.
The Spruce Eats / Abbey Littlejohn
Make the fried pickles
Gather the ingredients.
The Spruce Eats / Abbey Littlejohn
Spread the cucumbers on a baking sheet lined with kitchen paper. Pat very dry with another paper towel. Alternatively, you can also use clean kitchen towels.
The Spruce Eats / Abbey Littlejohn
In a large heavy-duty skillet, heat 1 inch oil over medium-high heat until a fry or candy thermometer reads 180°C.
The Spruce Eats / Abbey Littlejohn
In a medium bowl, stir together flour, Cajun seasoning, salt, onion powder, cayenne pepper, and water. Whisk with a fork until batter is smooth.
The Spruce Eats / Abbey Littlejohn
Add the cucumbers to the batter in batches and shake off the excess batter before frying.
The Spruce Eats / Abbey Littlejohn
Add to skillet and fry in batches until golden brown on both sides, turning halfway through, 3 to 4 minutes total.
The Spruce Eats / Abbey Littlejohn
Transfer to a plate lined with kitchen paper using a slotted spoon and sprinkle with a pinch of salt.
The Spruce Eats / Abbey Littlejohn
Repeat with the remaining cucumbers. Transfer to a platter and serve immediately with the buttermilk ranch sauce.
The Spruce Eats / Abbey Littlejohn
