When game time is around the corner and you’re trying to think of a good quick bite to prepare, these Creole Fried Pickles will come in right on time. Slightly crunchy dill pickles housed inside a Creole-seasoned crust is the perfect way to snack.
I can’t think of too many appetizers that I would choose for my perfect game-day menu. The rule around game day is to keep the snacks plentiful, yet easy to eat. And that brings me to pickles.
Growing up, dill pickles were one of those quick snacks I would purchase from the local store. If you had a dollar to spend, you could have a pickle in your hand. Man, things were so cheap back then!
My first experience having fried pickles was at a carnival and I haven’t turned back to regular pickles since then. Now that I am older, I wanted to create an even better “pickle tasting” experience. And combining a Creole flavor profile with the natural saltiness of a pickle makes it a hard pair to beat.
The seasoned crust along with the sour crunch you get from the pickle will have you eating more than just one. But don’t take my word for it!
This pickle-centric snack is not only great for gatherings, but it’s perfect when you’re enjoying a night alone or simply hanging with the family for Friday movie night.
The prep takes minimal effort and you will have these pickles fried up in no time at all.
What type of pickle can I use?
I would definitely stick to dill pickles for this recipe. These are by far the most common type — whole cucumbers pickled with dill weed and dill seed. However, if you want a less tart/tangy option, you can also use bread and butter pickles. Bread and butter pickles sit on the flavor scale between dill and sweet pickles (not overly sweet and not too tangy). Sweet pickles would not be an ideal choice for this recipe.
How to make fried pickles:
You can go with your preferred pickle brand for this recipe, but if you choose a pre-sliced version pick the thicker cut/sliced ones. Rounds, chips, or spears all work well, but I tend to go with the slices as they’re perfect for dipping in your favorite sauce.
After removing your pickles from the jar, lay them flat on a baking dish or flat surface. Allow the pickles to air dry for 15 minutes or you could pat them dry using a paper towel. If you skip this step, the crust won’t stick to the pickles and we don’t want that!
Prepare each of your cooking “prep stations” to help the process go smoothly — one station for your ziplock bag (or baking dish) that is filled with flour and Creole seasoning, one station for your large bowl of buttermilk and eggs, and the third station for a second large ziplock bag (or bowl) for the breadcrumbs.
Heat your cooking pan then add cooking oil. Once the grease is hot you can start to coat your pickles.
Add the pickles into the flour mixture, take them from the flour mixture and place in the egg mixture, and lastly add the pickles in the breadcrumb mixture.
Drop them into the hot oil and fry the pickles for 2 to 3 minutes on each side until golden brown. Place them on a paper towel to allow some of the oil to drain.
Enjoy your Creole Fried Pickles with ranch or blue cheese dressing!
When you want to make a simple but tasty snack for any occasion give these fried delights a try!
Here are a few more gamy day recipes you might enjoy:
Creole Fried Pickles are the ultimate southern appetizer. Slightly crunchy dill pickles housed inside a Creole-seasoned crust is the perfect way to snack.
3 cups Dill Pickle Chips
1/2 cup All-Purpose Flour
1 tsp Creole Seasoning
2 Large Organic Brown Eggs
1/2 cup Buttermilk
1 cup Italian Breadcrumbs
1 cup Japanese Style Panko
Spread your dill pickle chips over a dry surface and allow to dry for 15 minutes (or pat dry using a paper towel).
In a large zip lock bag, add flour and creole seasoning. Shake bag until ingredients are blended. In a large bowl, combine eggs and buttermilk. In a separate large zip lock bag, add panko and breadcrumbs. Shake bag until ingredients are blended.
Place the pickle chips into the flour bag mixture and shake until coated. Remove pickles from flour and dip each piece into the buttermilk and egg mixture. Remove pickles from egg mixture and place them into the breadcrumb and panko bag. Shake until pickles are coated well.
Heat a large cooking pan on medium heat and cover the bottom of the pan with olive oil.
Cook the pickle chips for 2-3 minutes on each side until golden brown. Allow to cool and serve with ranch or blue cheese dressing.