In the words of Dave Chappelle, “Some people say that cucumbers taste better pickled.” Those people are obviously talking about this recipe for Spicy Deep Fried Pickles.
Pickles are a fairly innocuous food. Sure they enhance BBQ or a burger, but they’re usually not good for much on their own. It’s a totally different story once you throw in some spices and deep fry them. Then they become tiny little slices of happiness. The only discs more enjoyable are foam ones shot from toy guns that make absurd laser noises.
Check out more delicious creations from the Guyism Grill.
While I appreciate Vlasic Pickle Stork smoking his product like a cigar, all pickles aren’t created equally. Lynnae’s are pickled in a dill brine instead of your standard vinegar/sugar/water/salt combo. I’m not a foodie so I don’t know how it makes them 10x better, but it does. Trust me. That’s probably why there were able to peddle their wares on Shark Tank.
I still have people asking about what’s in the tall grinder. It’s Sriracha Sea Salt, and it’s the best thing ever made. I use it every day when cooking, and you’d be a fool not to make your own.
This is the first time I’ve ever bought buttermilk, and I had to Google where to find it. Luckily if you search, “what grocery store aisle is ‘XYZ’ in,” you’ll almost always find an answer. What did guys do before they were able to grocery shop with the internet? Actually, I know the answer to that. It’s happened before, and I shamefully had to call my mom and ask her what section something would be in.
It’s tough to tell from the picture, but there are two different flours in there with the spices. Why two? Because the Lynnae said so, and I’m a master of following directions. Well, as long as the directions don’t say to avoid adding alcohol. Those I struggle to follow.
I’m not sure where Spicy Deep Fried Pickles rank among all the other Guyism Grill recipes, but it’s probably in the top ten. These things were genuinely delicious. The warm pickle with the crunch of the crust makes them irresistible. This is just one of the two batches I made, and all of them were gone within three minutes.
I made a spicy dip with ranch, hot sauce, cayenne, and chili powder, and it was perfect. The recipe came from Lynnae’s own website, and I didn’t modify anything but the language. I did cut down the amount of oil though because you should really own a small deep fryer by now.
- 2 cups whole wheat flour
- 1 cup all-purpose flour
- 2 teaspoons salt
- 1 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1 jar Lynnae’s Gourmet Pickles
- 2 cups buttermilk
- 4 cups vegetable oil
- Preheat vegetable oil to 350 degrees in FryDaddy (or large pot).
- Drain pickles in a colander and then place into a bowl with the 2 cups of buttermilk.
- Place all dry ingredients into a bowl and mix well.
- Take about a handful of the pickles out of the buttermilk and dredge into the seasoned flour.
- Shake off excess flour, and place battered pickles into hot grease.
- Don’t overload the fryer or your pickles will become grease bombs (not literally).
- Fry pickle slices until golden brown. Continue cooking in small batches until done.
- Eat 2 for every 3 that come out of the fryer, then play dumb when asked where they all went.
- Order more pickles.
- Go to step 1.