Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
August 2 2024
Carnival Food At Home - Deep Fried Pickle
Image From foodnetwork.com
1 gallon peanut oil
1 cup yellow cornmeal
1 cup all-purpose flour
2 teaspoons kosher salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon cayenne pepper
2 tablespoons (approximately 1 large) jalapeno pepper, seeded and finely minced
1 (8.5-ounce) can cream-style corn
1/3 cup finely grated onion
1 1/2 cups buttermilk
4 tablespoons cornstarch, for dredging
8 medium sized whole pickles, or spears
Pour oil into a deep fryer or large heavy pot and heat to 375 degrees F. In a medium mixing bowl, combine the cornmeal, flour, salt, baking powder, baking soda, and cayenne pepper. In a separate bowl, combine the jalapeno, corn, onion, and buttermilk. Add the dry ingredients to the wet ingredients all at once, and stir only enough times to bring the batter together; there should be lumps. Set batter aside and allow to rest for 10 minutes.
Scatter the cornstarch into a dry pie pan. Roll each pickle in the cornstarch and tap well to remove any excess.
Transfer enough batter to almost fill a large drinking glass. Refill the glass as needed. Place each pickle on chopsticks, and quickly dip in and out of the batter. Immediately and carefully place each pickle into the oil, and cook until coating is golden brown, about 4 to 5 minutes. With tongs, remove to cooling rack, and allow to drain for 3 to 5 minutes.