Mystery Snack Food

I have been touring the back country roads in Virginia with my friend, Janet.  Although the scenery is enticing and the shopping opportunities abound, it is sometimes food that winds up in my memory book.  Were you expecting a travelogue?

These little gems were listed on our lunch menu at the Riverfront Restaurant in Chilhowie, Vjrginia (near the Hungry Mother State Park – no kidding!). I had the feeling I might actually be in a foreign country.

Can you guess what these delectable little morsels are?

Clue:

They are a delicacy of the American South, served as a side dish or an appetizer.

I never heard of them before either.

You haven’t guessed yet?

These charming little medallions are Fried Pickles!   Yup.  You read that right.

And although they are more commonly offered in the American South, they are served at nationwide food festivals and you will find them on restaurant menus and in bars (where they are served as appetizers and side dishes).  Mind you, I am not suggesting you need to be drunk to enjoy them.  I’ve actually heard people say fried pickles are their “absolute favorite terrible-for-me food.”

 How did I ever miss them?

 If this Exotic Food Revue has piqued your interest, you will be happy to know Fried Pickles are “danged” easy to make. 

Recipe for Fried Pickles

You will need:

2 cups of all-purpose flour

½ teaspoon salt

¼ teaspoon pepper

2 eggs

1 cup milk

3 cups thin dill pickle slices, drained

Oil for deep-fat frying

Ranch salad dressing, optional

Directions: In a shallow bowl, combine the flour, salt and pepper.  In another bowl, beat eggs and milk.  Blot pickles with paper towels to remove moisture.  Coat pickles with flour mixture, then dip in egg mixture; coat again with flour mixture.

In an electric skillet or deep-fat fryer, heat oil to 375 degrees.  Fry pickles about 10 at a time, for 3 minutes or until golden brown, turning once.  Drain on paper towels.  Serve warm with ranch dressing if desired.  Yield: 8 servings.

Originally published as Fried Dill Pickle Coins in Taste of Home, August/September 2004

“I come from a family where gravy is considered a beverage.”
~ Erma Bombeck

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