Fried pickles from Wintzell's Oyster House in Mobile, Alabama. When visiting a couple weeks ago, I was more excited for these than the actual oysters. To save a half-second, just call them "frickles." Snackable like French fries or popcorn shrimp, these deep-fried discs have the briney flavor of salt and vinegar chips and the addictive quality of, well, anything deep-fried. Apparently pickle spears can get too soggy, so most restaurants serve the bread-and-butter kind usually found on hamburgers. To cut the vinegary punch, orders are usually served with a creamy dipping sauce. See what restaurant kitchens are sizzling pickles, not just potatoes and onions, after the jump. Note: Frickle-making is especially common in a certain region of the country....
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Southerners have had a long love affair with all things fried. We eat fried chicken by the tub, savor fried oysters drenched in hot sauce, munch fried okra like popcorn, and still relish a mess of fried chitlins now and again. But dill pickles? Fried?
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