If y’all have ever had North Carolina BBQ, then you have had a fried pickle. There’s always one served on the side. Maybe it’s because of the Mt. Olive pickle company being in North Carolina that they sure know how to make them. All we know is after the first time we had one, we had to come on home a little further south and make them ourselves! We experimented with pickles from tangy to sweet and ended up lovin’ these the best. Made with our mom’s Icebox Bread and Butter Pickles and some tangy sweet dipping sauce on the side…who really needs the BBQ? Oh right, we do!
Deep Fried Pickles with Honey Mustard Dipping Sauce
1/2 cup sour cream
1/4 cup Dijon mustard
1/4 cup mayonnaise
2 tablespoons honey
Vegetable oil for frying
1/2 cup all-purpose flour
2 large eggs, beaten
1/2 cup cornmeal
Salt and freshly ground black pepper
48 slices bread and butter pickles (from a 16-ounce jar)
For the sauce, in a small bowl, stir together all the sauce ingredients until smooth. (The dipping sauce can be made ahead and refrigerated until ready to use.)
For the pickles, in a heavy pot, heat 2 inches of oil to 350¡F. Put the flour in one bowl, the beaten eggs in a second bowl, and the cornmeal in a third bowl; season the flour and cornmeal with salt and pepper.
Dip the pickles first in the flour, shaking off the excess; dip into the beaten egg, then dredge in the cornmeal to coat. Lay on a baking sheet. When all the pickles are coated, fry them in batches in the hot oil about 30 seconds or until brown. Using a slotted spoon, transfer fried pickles a paper towel-lined plate to drain. Serve pickles hot with honey mustard sauce for dipping.
Servings: 6 to 8
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