GOOD EATS DEEP FRIED PICKLES (ALTON BROWN 2007)

Good Eats Deep Fried Pickles (Alton Brown 2007) image

Provided by 2Bleu

Time 37m

Yield 32 spears, 16 serving(s)

Number Of Ingredients 5

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peanut oil, for frying
1 quart dill pickle
1 cup buttermilk
2 cups plain cornmeal
1 tablespoon kosher salt, plus more if desired

Steps:

Place enough peanut oil in a 4 to 5-quart cast iron Dutch oven to come halfway up the side of the pot. Place over medium-high heat and bring to 390 to 400 degrees F.
Remove the pickles from their brine and cut lengthwise into quarters, like spears. Lay the spears on a sheet pan lined with paper towels and pat them dry.
Place the buttermilk in 1 shallow dish and mix together the cornmeal and salt in a separate dish. Dip each pickle, 1 at a time, first into the buttermilk, then into the cornmeal and then repeat.
Carefully place each spear into the hot oil and cook until golden brown, approximately 2 minutes. You can fry 3 to 4 pickles in the pot at a time.
Transfer the pickles to a cooling rack set in a half sheet pan and allow to cool for 5 minutes before eating. Season with additional salt, if desired.

Nutrition Facts : Calories 67.8, Fat 0.8, SaturatedFat 0.2, Cholesterol 0.6, Sodium 915.8, Carbohydrate 13.9, Fiber 1.5, Sugar 2.1, Protein 2