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Fried Pickles, My Way
By Jim Bailey, a.ka. "The Yankee Chef"

Now some of you may not be thrilled with this recipe, while others may take a
gamble and try them as is. While the sauce is optional, at least you've learned
how to make fried pickles.  And me? I can't stand fried pickles, that is, until  I
gave it some thought.

I adore pickles in every manner imaginable, except deep fried. So the other night
I began thinking of how I could enjoy them other than on a burger or a hot dog.
Voila! I made this and now I love fried pickles, prepared my way!

The cheesy, mustardy sauce laden with cooked, chopped hot dogs was
absolutely perfect as a dip for the pickles. If hot dogs aren't your thing, simply
substitute grilled, drained and chopped up, cooked burger mixed in with the
sauce. Either way, I am hooked as I think you will be too.

To prepare, use pickle slices either horizontally or vertically. And as for the
cheese sauce, I lightened the load a bit here folks by telling you to purchase
pre-made cheese sauce. Of course you can make your own, but why wait?

1 cup of sliced pickle chips or 7-9 stacker slices
2 eggs
1/2 cup flour
1/2 cup cornmeal
1/2 teaspoon each of salt and black pepper
1 teaspoon garlic powder
1/2 teaspoon onion powder
Vegetable oil for frying

Pour enough oil in a sturdy pot over medium heat. Bring to 350 degrees F. If
using a deep fryer, follow manufacturers instructions.  

While oil is heating, drain pickles well. In a bowl, beat the eggs well; set aside.
In another bowl, combine all dry ingredients; set aside.

Dip pickles into the eggs, letting excess drip off just for a second and dredge in
the cornmeal mixture. Coating thoroughly, leave them covered in the dry
ingredients while oil is heating.

When oil is hot enough, carefully drop the pickles, 1/2 cup at a time, and cook
until golden brown on both sides, turning, about 4-5 minutes total.

Remove from oil onto paper towel lined plate.

Serve with Hot Dog Cheese Sauce (recipe, below)

Hot Dog Cheese Sauce

1 grilled hot dog of your choice, sliced and diced small
(or brown 4 ounces hamburger, draining well)
1 (12-ounce) jar or can of prepared cheese sauce
1 teaspoon prepared mustard

Heat the cheese sauce in microwave or stove top until hot, stirring often. When
hot, stir in the hot dog pieces with the mustard and serve warm with Fried
©The Heart of New England online magazine
...celebrating the unique character & culture of Maine, New Hampshire & Vermont!
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About the author: Jim Bailey is The Yankee Chef™. Bailey is a third
generation chef, a New England food historian and food columnist. His
new cookbook is called
The Yankee Chef: Feel Good Food for Every
Kitchen. He would love to hear from anyone about their old family
recipes. Email Jim Bailey any questions or comments:
The Heart of New England
Celebrating the unique character & culture of Maine ~ New Hampshire ~ Vermont