Crispy fried pickles with just a hint of spice are the perfect game day snack! Serve them with remoulade, ranch, or your favorite dipping sauce.
Fall is upon us and that means just one thing around here… football! While tailgating may not be an option (damn you, covid!) you can still enjoy game day with your quaran-team and that means you’ll be needing snacks!
There’s nothing like a batch of crispy, crunchy fried pickles to munch on during the game!
If you’ve been around here long, this batter might look familiar and there’s a good reason for that! This mixture of flour, cornmeal, and Cajun seasoning is not just for fried pickles.
It’s also the perfect batter for fried green tomatoes and fried oysters! It’s light, crispy, and has just a hint of Cajun spice. The cornmeal gives it exactly the right amount of crunch for the perfect fried pickles.
If you’re unsure about which Cajun seasoning to use we invite you to check out our favorite – Tony Chachere’s.
Be sure to check out below to find more snacks perfect for your game day get together!
What do I serve with fried pickles?
Of course, fried pickles are delicious all on their own, but if you must dip them, I love ranch, or remoulade if you want to continue the Cajun flair. I even like to give my ranch dressing a little Cajun flavor with a few dashes of Tabasco, but that’s just me.
Fried pickles are definitely a southern treat. If you love southern cuisine like we do you’ll want to read up on it more.
Southern Food: Then and Now is an in depth look at the history of our ingredients and recipes, plus a peek at where our favorite style of cooking may be headed in the future.
If you make this or any of our recipes we’d love for you to leave us a comment and star rating. If you’re into sharing your creations, snap a photo and tag us when you post it to Facebook or Instagram.
Crispy Fried Pickles
- Heat enough vegetable oil to fill a large skillet ½ inch deep.
- In a shallow bowl, combine cornmeal, flour, and Cajun seasoning.
- In another shallow bowl, combine buttermilk, eggs, and hot sauce.
- Submerge pickles in buttermilk mixture. Allow excess to drip off.
- Move pickles, one at a time, into cornmeal mixture. Coat well and transfer to hot oil.
- Fry until edges begin to brown, then flip. Remove to paper towels to drain after both sides are golden brown.
- Serve with remoulade sauce or ranch!