Author’s note: THIS IS NOT A RECIPE FOR AN AIR FRYER.
If you are coming to this blog post from another site claiming that this recipe is made for an air fryer; they are falsely claiming this. This blog post was written in 2013 — far before air fryers were ever a “thing” or “popular.”
They stole my photo (copyright issue, amongst other issues) and linked to this post claiming it’s for an air fryer.
No where in this post do I say it’s for an air fryer. Again, this was written in 2013.
Yesterday, we had a really early flight to Baton Rouge and the night before, we had talked about what time we should leave to head to my parent’s house in the morning. We had said that we should leave at 6am so we could be at my parent’s house by 630 so they could take us to the airport. I got those times mixed up and I thought we were leaving at 630, so I set our alarm for 545. Can you even imagine the panic that ensued when we woke up at 545 yesterday and realized we only had 15 minutes to get ready and make it out the door? Impressively, we got out the door in 20 minutes. This is number one reason why I make us pack the night before. I don’t think I could ever be one of those people who pack the morning of. I would be bound to forget something. I’m already a crazy anxious person on flight day, I can’t imagine trying to pack the day of!
We had a layover in Houston and it was going to be a 3 hour layover for a 1 hour flight. Such a bummer! But we looked on the monitor screens and noticed that there were 3 additional flights out to Baton Rouge way earlier than ours so we decided to chance it and ask to get on the standby list when we landed. We waited about 15 minutes and then found out we were able to get on! And, even better was that we were able to sit next to each other AND we were in the exit row. I was about to buy a lotto ticket ;) I’ve never done standby before and every time I see people who do standby, I get all nervous for them and pessimistic cause I never think they work out, but I guess they do! We arrived to our destination 2 hours early, which is super nice because we had more time to settle in before our long drive to Florida.
Since it’s Labor Day weekend, I thought I’d share some fried pickles with y’all! Who doesn’t love fried pickles? I LOVE dill pickles and even more when they’re fried. I’m not even pregnant and I will eat dill pickle spears straight out of the jar. I think fried pickles are the perfect snack/appetizer for Labor Day weekend when you’re grilling out. They’re really easy to whip together. Don’t be afraid of frying – it’s really not terrible! If you have a deep pot, it barely even splashes anywhere.
Hope you all have a great Labor Day weekend and enjoy the last bit of summer!
- 1: 16 oz jar of dill pickle slices, drained and pat dry with paper towels
- ⅓ cup yellow cornmeal
- ⅔ cup all-purpose flour
- 2 tsp paprika
- 1 tsp cayenne pepper
- 2 tsp garlic powder
- 1 quart canola oil, for frying
- Thermometer, frying
- Spider strainer, for frying
- Heat oil in a large deep pot (like a Le Creuset Dutch Oven) until temperature reaches 375 degrees Fahrenheit.
- While oil is heating up, in a shallow bowl, whisk together cornmeal, flour, paprika, cayenne, and garlic powder.
- In small batches, coat pickle slices in cornmeal flour mixture and place on a baking sheet while you finish coating the rest.
- When ready place pickle slices in spider strainer and gently place in oil. You don't want to put too many in at once, otherwise the oil temperature will drop. Do them in small batches. I think I did about 10-12 each time.
- Flip the pickle slices over after 3 minutes and fry the other side for another 3 minutes. You're really looking to just get the pickle slices a light color brown.
- Place fried pickles on a plate with a paper towel to drain.
- Serve immediately with your favorite dipping sauce.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.