I love recipes! I love trying new recipes! I love searching for new recipes! So guess what? I'll be sharing lots of recipes here! I was looking for something last night online and ran across a blog from a lady down in Alabama. Well she had lots of southern recipes on her blog. I found one that had fried pickles in it and it sounded so good that I had to try it at supper tonight. And yep! It was good!
Dill Pickle Latkes
Even though the recipe called for cornmeal, I used flour in it's place cause I don't like stuff fried in cornmeal. Plus any recipe I've used for fried pickles uses flour instead of cornmeal like she said. Also, I didn't use a real onion in mine. I just used the dried minced onion you buy at the store.
1 large baking potato
1 egg
1/2 onion
4 tbsp. Cornmeal
4 mini dill pickles, sliced very-very thin
Oil for frying
Salt and pepper
1 egg
1/2 onion
4 tbsp. Cornmeal
4 mini dill pickles, sliced very-very thin
Oil for frying
Salt and pepper
Directions:
Put oil in skillet, and put it on medium-high heat. Prepare a plate with a couple of layers of paper towel for draining the latkes.
Grate the onion and potato (I don't skin my potatoes because they taste great with the skin).
In a large bowl, add the egg, cornmeal, and pickles to the potato and onion mixture, and stir well to combine.
Once the oil is nice and hot, place mounds of the potato mixture into the skillet. When one side is nice and golden brown, turn them over (season with salt and pepper on both sides).
Cook on the other side until golden brown, then place on the paper towel-covered plate to drain a bit.
The cornmeal is a good choice for these rather than the flour because fried pickles are typically made using an either all- or most- cornmeal mixture for frying.
Hope you enjoy!!
Put oil in skillet, and put it on medium-high heat. Prepare a plate with a couple of layers of paper towel for draining the latkes.
Grate the onion and potato (I don't skin my potatoes because they taste great with the skin).
In a large bowl, add the egg, cornmeal, and pickles to the potato and onion mixture, and stir well to combine.
Once the oil is nice and hot, place mounds of the potato mixture into the skillet. When one side is nice and golden brown, turn them over (season with salt and pepper on both sides).
Cook on the other side until golden brown, then place on the paper towel-covered plate to drain a bit.
The cornmeal is a good choice for these rather than the flour because fried pickles are typically made using an either all- or most- cornmeal mixture for frying.
Hope you enjoy!!
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