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1900-1929 - Southern fair vendors and diner kitchens
Fried pickles are sliced dill pickles coated in seasoned batter or cornmeal and fried until crispy. This snack food became popular at fairs and diners in the early 20th century and remains a Southern delicacy today.
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Difficulty
Easy
Prep time
15 minutes
Cook time
5 minutes
Total time
20 minutes
Servings
4
Region
The American South
Era introduced
1900-1929
Introduced by
Southern fair vendors and diner kitchens
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Fried pickles first appeared in Southern American food culture and gained popularity in state fairs and diners during the 20th century. The vinegar-brined pickles, sliced and quickly fried in a crispy batter, offer a tangy, crunchy snack or appetizer. The dish illustrates regional penchant for frying preserved vegetables and the influence of carnival food trends spreading nationwide.
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