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Posts tagged ‘fried’

Cheeseburger in Paradise tastealike fried pickles

My baby brother’s going off to college in Florida next weekend. It’s a little nerve-wracking–my baby brother is all grown up and leaving home! :c But you know we’re gonna be keeping in contact, probably more than he’d like, but I’ll be sure to send him treats, so that should make up for us hovering. ;) We’re doing all his favorite things before he goes, since he won’t be back in town again til Thanksgiving. Like making his favorite meals, and this definitely makes the list.

There used to be a restaurant around here called Cheeseburger in Paradise, where all the burgers were named after Jimmy Buffett songs, where we’d go as a special treat. While the burgers were good, the real treasure was the fried pickles. We’d always get two orders to share. Sadly, a while ago, Cheeseburger in Paradise went the way of the dodo in my town. My dad and brother decided this would not stand, and pretty quickly, through trial and error, they replicated the pickles exactly! Now we have them as a side dish with dinner sometimes.

The reaction I usually get from the unintiated in the ways of fried pickles is “Ewwwwwww!”, but they’re really good, crisp pickles coated in a crunchy fried cornmeal coating. And the horseradish dipping sauce is the perfect complement, creamy and spicy.

For the pickles
1 jar (6-7 pickles) Klaussen kosher dill whole pickles, cut into thin slices
3 cups self-rising cornmeal mix
1/4 tsp salt
1/4 tsp pepper
milk, to dip

For the sauce
1 cup creamy horseradish sauce
1 tbsp french dressing

oil for frying

Mix cornmeal mix, salt, and pepper well in a small bowl, fill another small bowl with milk, and top a large plate with a paper towel to drain the fried pickles.

Bring your frying oil to 350 F in a deep pot on the stove. Dip pickle slices in milk, then coat them in cornmeal mix, and finally drop them in the pot to fry. Fry til golden brown, about a minute. Drain on paper-towel-covered plate, then prepare sauce.

Mix horseradish sauce and french dressing in a bowl or ramekin. Dip the pickles in and enjoy! Be sure to eat them on the same day they’re made.