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Deep Fried South

April 13, 2012

If there’s danger in leaving me to my own devices and coloring everything Pink, there’s an equal probability that I want to deep fry it all too =D

As a Kid, I actually abhorred anything deep friend (except French Fries because French Fries are awesome like that).  I remember going to a Seafood Joint with my “White” Cousins and hearing them whisper “Yea, I guess Koreans don’t like Fried Batter,” as I busily disrobed my baby Shrimp of its outer crispy clothing.  Quite the contrary, folks!  If ever in Korea, I hope that you have the pleasure of perusing through any busy street corner and frequenting the variety of Street Vendors there.  You can have Ddukbokki on a Stick (hell, anything on a Stick) and everything is served piping hot in a New York Minute.  There’s this great exhilarating rush that’s present in Korea that echoes that high energy and spontaneity of New York.  I believe that Koreans have their Frying down to an Art.  Virtually anything can be artfully cushioned in a light and crispy shell that delivers a most satisfying crunch.  Goguma (Korean Sweet Potatoes), Squid, and boy is Korean Fried Chicken delish…the possibilities are only narrowed by ones own creativity and imagination!!  So it wasn’t far fetched for me to identify Fried Pickles as something potentially genius.  Here in town, everyone takes Fried Pickles as seriously as when the “Hot” Krispy Kreme sign lights up.  Best served extra crunchy, straight out of its bubbling oil bath with a serious dish of cool and creamy Ranch to dunk them in, they should have a firm bite from its oh-so-crispy shell, still warm in the center, and dripping with lots of the creamy, flecked white stuff =D

Fried Pickles

  • 1 jar of Dill Chips
  • 1 c cold, whole Buttermilk+ dash of Hot Sauce
  • 1/2 c Flour + 1/2 c Cornstarch + 1/4 ts Cayenne, 1/4 ts Smoked Paprika, 1/2 ts Garlic Powder, 1/2 ts Onion Powder + lots of cracked Black Pepper
  • 2 Eggs
  • 2 c Cornmeal, Breadcrumbs or Flour
    • Soak your Chips into your cold Buttermilk mixture for at least 15 minutes in the Fridge.
    • Drain and dredge your Chips individually in your dry Flour/Starch mixture
    • Shake off excess and dip your Chips individually in your Egg
    • Coat your wet Chips into your Cornmeal, Breadcrumbs or Flour
    • Lay in a single layer and refrigerate for at least 20 minutes before frying.
    • Fry until golden brown (and floating to the top) in oil that has reached 350.
      • Try not to overcrowd the pan and work in batches.  Serve immediately with Ranch.


  • 1/2 c Sour Cream
  • 1/4 c whole Buttermilk
  • 1 ts dried Dill
  • 2 ts fresh chopped Chives
  • 1 ts Garlic Powder
  • 1/2 ts Onion Powder
  • S & P

Armed with an arsenal of all the good stuff to eat, I’m sure I’ll have lots of fun and yummies for the weekend–it’s what I hope for y’all too!

Your Squishy Monster ^.^

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