I was born and raised a yankee. Did you know that? Here I am, a native of the Chicago area, blogging at The Southern Institute. How did that happen, you might ask? Pretty typical, really… college. I moved to Nashville in 1993 and, except for the occasional holiday spent at home, I never left. Here I am twenty-two years later, my children are born southerners (which is really strange for me to hear myself say), and I can’t really imagine our family anywhere else. I absolutely LOVE Nashville! Apparently so do a whole lot of other people because it has been chosen by ALDI fans as a stop on their Summer Road Trip! I’m so excited to be the official ambassador for Nashville on ALDI’s Summer Road Trip. It means that I get to share some of my favorite things to do in Nashville with you, as well as share a couple of custom recipes that say “Nashville” to me!
Nashville has a local paper called the Nashville Scene, and each year they have a “You are so Nashville if…” contest where readers can complete the sentence and send it in to the paper. If yours is one of the chosen entries it gets published.
If you haven’t tried fried pickles, fear not, I have you covered! I am about to share my very own recipe for Fried Pickles with you, and after you make these you can call yourself an honorary Nashvillian!
Here’s what you’ll need:
1 jar of Great Gherkins Kosher Baby Dill pickles
1 cup of Baker’s Corner All Purpose Flour
1 Goldhen Large Egg
1 cup of Friendly Farms Buttermilk (I used fat-free)
salt and pepper to season
Pure Sunflower oil for frying (Carlini Canola Oil or Carlini Pure Olive Oil can be substituted for Pure Sunflower Oil)
For the Chipotle Ranch Dip
1 packet Stonemill Essentials Ranch Salad Dressing and Dip Mix
8 oz. Friendly Farms Sour Cream
1-2 tsp. Benita Whole Chipotle Peppers* (sauce only)
Prep Time: 20 minutes
Cook Time: 10 minutes per batch to fry (approx. two whole pickles total per batch)
* Ingredients are available while quantities last. All products may not be available in all ALDI stores.
The ingredients are simple and so is the process. Frying pickles isn’t rocket science, but it takes patience to get that crispy fried coating that makes them taste so amazing.
Start by heating the sunflower oil in a deep saucepan over medium to high heat. You’ll need the oil to be at least 3″ deep, and you’ll want to have a candy/frying thermometer to measure the temperature. While your oil is heating to about 350 degrees, slice several pickles into 3/8″ pieces. You don’t want them to be thinner than that because you need them to keep a bit of their crunch. Use a paper towel to absorb the excess pickle juice.
One thing that I noticed about the Great Gherkin’s Kosher Baby Dills sold at ALDI is that they have no dyes added to them! It’s hard to find a pickle on the market that does not use yellow 5 to color their pickles, but ALDI uses all natural turmeric extract for color and I LOVE THAT! It’s just one more reason for me to shop at ALDI. If you’re not familiar with them, get to know them on Facebook and Twitter!
Combine the egg with the buttermilk in a bowl. Place flour in a Ziploc freezer bag and season with salt and pepper. Dip the pickles in the buttermilk mixture then drop them into the bag of flour. Close bag tightly and give them a good shake, making sure to coat the pickle slices well. Remove the pickles from the bag and set them on a plate or cutting board. Repeat the process of dipping the pickle slices in the egg mixture and coating them in flour, shaking well and coating them well. This gets pretty messy, but it’s worth it, trust me!
When the oil reaches a temperature of 350 degrees you can start frying. Gently lower the pickle slices into the oil in small batches and allow to cook until they are a golden brown. Remove from oil with a slotted spoon and allow to dry on paper towels.
While the next batch is cooking you can be mixing up the Chipotle Ranch, which will only take a couple of minutes to prepare. In a bowl, combine the sour cream and 1/2 of one packet of ranch salad dressing mix. Add 1-2 tsp of chipotle pepper sauce for some kick!
When your pickles are done frying it’s time to dig in! They make a great side to a BBQ sandwich and a cold glass of lemonade, I can vouch for that. There’s nothing more southern than frying pickles. It takes me back to my first year in Nashville as a college student. I had fried pickles for the first time at Melrose Lanes, while bowling with friends. I could not believe how good they were then and I still love them now. So give them a try this week…your family will love them!
This post is sponsored by ALDI.