Fried Zucchini Pickles

County Fairs are a big deal in our neck of the woods. Folks bring out their biggest pumpkins and prettiest pigs to show off, pies are tasted and judged, and handmade patchwork quilts are on display. Fair food is almost always fried. These pickles remind me of fair food, and the best part is they are delicious even if you don’t want to fry them. 

photo credit: Katherine Brooks []

photo credit: Katherine Brooks []

At least 2 days before make the pickles:

  • 1 ½ cups cider vinegar
  • 1 cup water
  • 1 ½ teaspoons sugar
  • 1 teaspoon salt
  • 3 ½ cups ½ inch sliced zucchini (about 2 medium)
  • 3 cloves garlic – peeled and smashed
  • 1 whole chili pepper
  • 1 teaspoon mustard seed
  • 1 teaspoon coriander seed
  • 1 teaspoon black peppercorn

Combine vinegar, water, sugar and salt in a quart jar or container. Stir or shake well until salt and sugar dissolve.

Add all the remaining ingredients, and refrigerate, covered for at least two days and up to 2 months.

For Frying:

  • ½ cup cornmeal
  • ½ cup flour or cornstarch
  • 1 teaspoon salt
  • ¼ cup canola or vegetable oil
  • Combine cornmeal, flour and salt in a bowl.

Heat oil in a skillet until it starts to shimmer. Dredge pickle slices in cornmeal mixture and gently place in a single layer in the skillet. If the oil does not sizzle when you put the first pickle in, wait another minute before adding more pickles. Fry for about one minute on each side. Remove from the pan with a slotted spatula and drain on paper towels or clean newspaper. Continue to fry in batches.

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