📍 Arkansas
Fried pickles
Pickle slices battered and fried until crisp, served with a creamy dipping sauce.
- Preparation
- 15 min
- Cooking
- 10 min
- Waiting and resting
- 0 min
History
Fried pickles were invented in 1963 at the Duchess Drive-In near Atkins, Arkansas, when Bernell 'Fatman' Austin, inspired by the neighboring pickle plant, breaded and fried pickle slices. The appetizer spread across the South and today is a classic of bars and fairs.
Ingredients
Preparation
- 1
Pat the pickles dry with paper towels so the batter sticks.
- 2
Mix the flour with the cornmeal, paprika, and salt.
- 3
Dip the pickles in the egg-and-buttermilk mixture and then in the flour.
- 4
Fry them in hot oil until they float and turn golden.
- 5
Drain them on paper towels.
- 6
Serve them hot with ranch or remoulade sauce.
Cooking tips
- Dry pickle slices before coating so the crust adheres.
References to consult
References provide information about the dish, its context or a technique. Quantities in this version may differ from those in the source.
Keep exploring
More flavors from United States
🌮 Street food⏱ 35′Buffalo wings
Fried chicken wings drenched in a hot sauce with butter, served with celery and blue cheese dressing.
🌮 Street food⏱ 25′Wisconsin fried cheese curds
Chunks of fresh cheddar curds battered and fried, crispy outside and springy and squeaky inside.
🌮 Street food⏱ 90′South Dakota chislic
Cubes of red meat (lamb, beef, or bison) seasoned and fried or grilled, served on a toothpick with saltine crackers.
🌮 Street food⏱ 30′Rhode Island clam cakes
Fried balls of batter with chopped clams, crisp outside and fluffy inside, classics of the coastal shacks.
🌮 Street food⏱ 45′Detroit coney dog
A hot dog on a bun topped with a beanless beef chili, yellow mustard, and chopped raw onion.
🌮 Street food⏱ 25′Chicago-style hot dog
An all-beef sausage on a poppy seed bun with seven classic toppings, always served without ketchup.