Pregnant Fried Pickles
Lyndsay Burginger

Pregnant Fried Pickles


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Fried pickles (also known as frickles) are a Southern tradition that everyone should try. Crunchy, sweet and tangy, this fried appetizer is delicious. If you're a fan of weird flavor combinations (or if you're having certain cravings), we've got a different spin on this pickle favorite with peanut butter fried pickles. Sure, peanut butter and pickles might sound unusual, but the creamy, salty peanut butter goes so well with dill pickle slices.

How To Make Fried Pickles 

In a large bowl stir the all-purpose flour, buttermilk, egg, peanut butter, cayenne pepper, salt, and ground black pepper together and mix until smooth. Heat oil in a skillet over medium-high heat until the oil reaches a temperature of 375 degrees. Make sure the pickle chips are dry before you drop them in the batter. Once they're coated, place in the hot oil and fry until golden brown. You'll want to fry the pickles in batches.

Place the peanut butter fried pickles on a paper towel-lined plate and let them drain. Serve them with a side of ranch dressing and just try not to eat all of them by yourself!

Pregnant Fried Pickles

Pregnant Fried Pickles

Yes, these Pregnant Fried Pickles combine peanut butter and pickles in the best way possible. And no, you don't have to be pregnant to enjoy these.
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Snacks
Cuisine American
Servings 8 servings
Calories 445 kcal

Ingredients
  

  • 1 cup all-purpose flour
  • 1/2 cup buttermilk
  • 1 egg
  • 1/2 cup creamy peanut butter
  • 1/8 tsp cayenne pepper
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 2 cups pickle chips, patted dry
  • Oil, for frying

Instructions
 

  • In a large bowl combine the flour, buttermilk, egg, peanut butter, cayenne pepper, salt and ground black pepper until smooth. Meanwhile heat about 2 inches of oil in a skillet over medium-high until oil reaches a temperature of 375ºF.
  • Drop the pickles in the batter and coat, then drop into the oil in batches and fry until golden brown. Remove to a paper-towel lined plate and let drain. Repeat with remaining pickles and serve.
    fried pregnant pickles

Notes

Make sure to drain your pickles before adding to the batter.
Serve with a side of ranch and fresh dill.

Perfect Pairing

We love pickles, can't you tell?

Nutrition

Calories: 445kcalCarbohydrates: 26gProtein: 8gFat: 36gSaturated Fat: 5gPolyunsaturated Fat: 14gMonounsaturated Fat: 10gCholesterol: 28mgSodium: 1027mgPotassium: 74mgFiber: 2gSugar: 2gVitamin A: 50IUVitamin C: 0.3mgCalcium: 20mgIron: 1.4mg