One of the joys of living in Charlotte, North Carolina is fried pickles. Even though we only lived there for a year, we quickly became accustomed to the subtle nuances of fried pickle cuisine. Do you want more breading and fried goodness? Then The Penguin is your choice. Maybe something a little lighter? Head to Alexander Michael’s. Can’t decide? Just go in the middle with Angry Ale’s.
We had an AWESOME weekend with Taylor, Merab, and Emily, who are fellow fried pickle connoisseurs and we decided to re-create the magic of the Queen City.
1 jar dill pickles $1.39
2 cups all purpose flour $0.20
1 tablespoon old bay seasoning $0.10
1/2 tablespoon pepper $free (ish)
1/2 tablespoon sea salt (ground) $free (ish)
2 eggs $0.12
1 tablespoon worcestershire sauce $0.05
2 teaspoons Texas Pete $0.04
4 cups canola oil for frying $3.29
Total Cost $5.19
(If you already have the oil) $1.90
Put the oil either on the stove or in the deep fryer and get it going (we just have a Fry Daddy, so all we really know to do is plug it in – you should consult some other source for stove-top deep frying.)
Mix the egg, hot sauce, and worcestershire sauce together in one bowl. In another bowl, gently whisk together the dry ingredients.
Pickle by pickle, dip the pickles into the egg, the flour, and then back into the egg and back into the flour. Collect these on a plate and drop them in the hot oil in batches of 10-15. We are very meticulous and put them in one at a time so that you don’t just get pickle clumps but individual fried pickles, and even with this method they may clump together a little bit once they’re in the hot oil.
After 5-6 minutes, they should be golden, brown, and delicious. Take them out, and let them cool on a plate that is covered with a paper towel. While they’re still hot, dip them in ranch or anything else you can think of and ENJOY!