Who doesn’t love a good, easy fried fritter? Y’all, I’m southern to my core. I’ll fry anything, and there are few savory fried bits of yumminess that I enjoy more than good ole fried onions and fried pickles. Putting the two together in batter and calling it a FRITTER , is pure southern brilliance.
Healthy to eat everyday? Of course not! However, they suit us just fine as an occasional indulgent snack!
The batter is so good and plenty salty that you won’t even need a dip, but if you want, grab some ranch or ketchup or thousand island! Lots of options work well! First, the easy instructions, then a few photos:
2 cups vegetable oil
1/2 cup all-purpose flour
Coarse salt and ground pepper
3 cups (small jar) of dill pickle round slices*
(* drained and patted dry with paper towels)
1 small yellow onion, diced small
1 large egg
1/4 cup buttermilk
In a large, heavy skillet, heat oil over medium to med-high. In a medium bowl, combine flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add pickles and onion and toss to coat. In a small bowl, whisk together egg and buttermilk. Add to pickle mixture and stir just until combined. Note: It’ll be a consistency of glue/paste, but don’t “over stir” or you’ll release too much moisture from the pickles.
In two batches, drop batter in 2-tablespoonful mounds into oil. With a small spatula or butter knife, gently flatten each mound and fry until golden, about 4 minutes per side, flipping once (adjust heat if browning too quickly). Drain on paper towels. Makes about 10.
(Click on photos to enlarge.)
~Amber Hamilton Henson
This post was Mentioned by Michael Roberts of Arkansas Times’ Eat Arkansas! See the news article: http://www.arktimes.com/EatArkansas/archives/2013/11/11/november-food-blogger-round-up
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