Ruth McCartney Fried Pickles

Name: Fried Pickles
Ingredients: 2 cups peanut or canola oil for the frying (make sure you use an oil with a high smoke point); 1 (32 ounce) jar dill pickle slices, drained of their juices; 1 cup Italian seasoned bread crumbs; 1 teaspoon cayenne pepper; 1 teaspoon black pepper; ½ teaspoon garlic powder; ½ teaspoon red pepper flakes; ½ teaspoon celery salt; 2 medium eggs, beaten; Ranch dressing to serve

"The very first recipe for a fried pickle appeared in a 1962 issue of the Oakland Tribune, calling for sweet pickle slices and pancake mix, which frankly sounds like a recipe for disaster. However, Mrs. Butterworth aside, we're going to give credit to Bernell “Fatman” Austin, who helped popularize the dish when he started serving them in 1963 at his restaurant, the Duchess Drive-In Atkins, Arkansas. Right across the street from The Atkins Pickle Factory. Imagine that!"

Mealtime: Snacks
Diet: Vegetarian
Contains: Gluten, Wheat

Purchase | $2.99

By Ruth McCartney

Conceptualizer and Co-Founder of this site, she has long been fascinated with data and fans. From the earliest days of learning the value of fans by helping with The Beatles fan club management as her childhood pocket-money job, to today’s Big Data and Tech opportunities in NFTs, e-marketing, to mobile commerce and branding, Ruth covers the spectrum of digital media from past to present. Her technological, entertainment and social media insights have served her well in the worlds of marketing and multimedia. Her passion for marketing and communication drives her daily and now also an internationally acclaimed public speaker, Ruth shares her experiences in the blockchain, music business, marketing, web development, social media, Crypto, NFTs, Big Data and The Internet of Things. And, when she wins the lottery, she wants a culinary school course, and a pet Sloth."

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