Sweet Cornmeal Deep Fried Pickles
These sweet cornmeal deep fried pickles sprinkled with powdered sugar and drizzled with sticky honey are meant to be served hot. When I arrived at a going-away party with the fried pickles, the oven was occupied and the pickles could not be reheated immediately. I was surprised to see that people started eating the pickles cold and LOVED them; knowing that the fried pickles would be even better warmed up, my friends practically threw the pickles in the oven for me. The crunch of the sweet cornmeal plays well with the tart and tangy pickles to create a completely addictive combination.
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Servings: 24 servings
- vegetable oil for frying
- 2/3 cup all-purpose flour
- 1/2 cup buttermilk
- 1 large egg
- 1/3 cup cornmeal
- 1/4 cup sugar
- 1 jar Farmer's Garden by Vlasic Bread & Butter pickles
- powdered sugar for dusting
- honey for drizzling
Heat oil in a large, deep skillet or a deep fryer to 350 F.
Line up 3 cereal bowls and two plates.
Place the flour in the first bowl.
Mix the buttermilk and egg in the second bowl.
Mix the cornmeal and sugar in the third bowl.
Dunk pickles, one at a time, in the buttermilk bowl, coat in flour from the flour bowl, dunk again in the buttermilk bowl, and finally coat with the cornmeal from the cornmeal bowl.
Place on the first plate until ready to fry.
Line the second plate with paper towels.
Fry pickles for about 4 minutes or until the coating is golden brown.
Set on paper towels to absorb any excess oil.
Serve hot, dusted with powdered sugar and drizzled with honey.
If not serving immediately, refrigerate until ready to serve and reheat on a cookie sheet in a 350 F oven for about 10 minutes.
Calories: 47kcal | Carbohydrates: 9g | Protein: 1g | Cholesterol: 7mg | Sodium: 72mg | Potassium: 34mg | Sugar: 4g | Vitamin A: 2.5% | Vitamin C: 0.1% | Calcium: 1.6% | Iron: 1.6%