 A serving of fried pickles | |
| Course | Snack/side dish |
|---|---|
| Place of origin | United States |
| Region or state | Southern US |
| Main ingredients | Pickled cucumber Batter Cooking oil |
Fried pickles are a side dish and appetizer found commonly in the Southern U.S. They are made by deep-frying sliced battered dill pickles.
Fried pickles first appeared on the American culinary scene in the early 1960s. The first known fried pickle recipe was printed in the Oakland Tribune on November 19, 1962, for "French Fried Pickles", which called for using sweet pickle slices and pancake mix. [1]
Fried dill pickles were popularized by Bernell "Fatman" Austin in 1963 at the Duchess Drive In located in Atkins, Arkansas. [1] [2] [3] The Fatman's recipe is only known to his family and used once each year at the annual Picklefest in Atkins, held each May. [4]
Fried pickles are served at food festivals and menus of individual and chain restaurants throughout the United States and elsewhere. [5] [6] [7] [8] [9] [10] [11] They can be eaten as an appetizer or as an accompaniment to other dishes. [12] Fried pickles are frequently served with a ranch dressing or other creamy sauce for dipping. In 1963, before the culinary world knew of ranch dressing, the Fatman offered ketchup as a dipping sauce. [13]
Malaysian cuisine consists of cooking traditions and practices found in Malaysia, and reflects the multi-ethnic makeup of its population. The vast majority of Malaysia's population can roughly be divided among three major ethnic groups: Malays, Chinese and Indians. The remainder consists of the indigenous peoples of Sabah and Sarawak in East Malaysia, the Orang Asli of Peninsular Malaysia, the Peranakan and Eurasian creole communities, as well as a significant number of foreign workers and expatriates.
Fry sauce is a condiment often served with French fries or tostones in many places in the world. It is usually a combination of one part tomato ketchup and two parts mayonnaise. Historically, the Argentinian salsa golf is most likely the first ketchup and mayonnaise sauce, having been invented in the 1920s by Luis Leloir.
Rémoulade is a cold sauce. Although similar to tartar sauce, it is often more yellowish, sometimes flavored with curry, and often contains chopped pickles or piccalilli. It can also contain horseradish, paprika, anchovies, capers and a host of other items.
Sweet and sour is a generic term that encompasses many styles of sauce, cuisine, and cooking methods. It is commonly used in East Asia and Southeast Asia and has been used in England since the Middle Ages. Sweet and sour sauce remains popular in Asian and Western cuisines.
Onion rings is a form of appetizer or side dish in British and American cuisine. They generally consist of a cross-sectional "ring" of onion dipped in batter or bread crumbs and then deep fried; a variant is made with onion paste. While typically served as a side dish, onion rings are often eaten by themselves.
Japanese Chinese cuisine, also known as chūka, represents a unique fusion of Japanese and Chinese culinary traditions that have evolved over the late 19th century and more recent times. This style, served predominantly by Chinese restaurants in Japan, stands distinct from the "authentic Chinese food" found in areas such as Yokohama Chinatown. Despite this difference, the cuisine retains strong influences from various Chinese culinary styles, as seen in the shippoku cooking style.
A steak sandwich is a sandwich prepared with steak that has been broiled, fried, grilled, barbecued or seared using steel grates or gridirons, then served on bread or a roll. Steak sandwiches are sometimes served with toppings of cheese, onions, mushrooms, peppers, tomatoes, and in some instances fried eggs, coleslaw, and french fries.
The cuisine of St. Louis is largely influenced by the city’s German, Irish, Italian, Mexican, Chinese, and Vietnamese immigrant population and African Americans who migrated from the Southern United States.
Salads that are internationally known as Thai salads with a few exceptions fall into four main preparation methods. In Thai cuisine these are called yam, tam, lap and phla. A few other dishes can also be regarded as being a salad.
Lumpia are various types of spring rolls from Indonesia and the Philippines. Lumpia are made of thin paper-like or crepe-like pastry skin called "lumpia wrapper" enveloping savory or sweet fillings. It is often served as an appetizer or snack, and might be served deep-fried or fresh (unfried). Lumpia are Indonesian and Filipino adaptations of the Fujianese rùnbǐng and Teochew popiah, usually consumed during Qingming Festival.
Coconut shrimp is a shrimp dish prepared using shrimp and coconut as primary ingredients. It can be prepared as a crunchy dish with the shrimp coated and deep fried, pan-fried or baked, and as a sautéed dish using coconut milk and other ingredients. It can be prepared and served on skewers.
Fried cheese is a dish of cheese that is fried in oil. Fried cheese can be dipped in a batter before frying, and can be pan-fried or deep fried. It can be served as an appetizer or a snack. Fried cheese is a common food in Brazil and the Dominican Republic, and is typically served as a breakfast dish in Costa Rica, Cyprus, Greece, Lebanon, Syria and Turkey. Fried cheese is served as a tapas dish in Spain; fried cheese balls are delicias de queso 'cheese delights'. Fried cheese is also found in Italian cuisine. Fried cheese is typically served hot, right after being cooked. It may be accompanied with a dipping sauce or coated with a dressing.
Deep-fried avocado is a dish prepared using avocado that has been breaded or battered and deep-fried. Panko bread crumbs are sometimes used. The dish can be stuffed with meats, cheese and other ingredients. The avocado inside the breading or batter may melt after the deep frying occurs. Deep-fried avocado with an egg placed inside the avocado is a breakfast dish. Deep-fried avocado is also used as a main ingredient in deep-fried avocado tacos, as an additional ingredient or topping in tacos, and sometimes as a hamburger topping.
Okoy or ukoy, are Filipino crispy deep-fried fritters made with glutinous rice batter, unshelled small shrimp, and various vegetables, including calabaza, sweet potato, cassava, mung bean sprouts, scallions and julienned carrots, onions, and green papaya. They are traditionally served with vinegar-based dipping sauces. They are eaten on their own or with white rice. They are popular for breakfast, snacks, or appetizers. Okoy are sometimes dyed bright orange with achuete seeds.
... the deep fried pickles were tangy little beasts and ...
