“What? They fry PICKLES now? What’ll they think of next!”
~Bar Patrons In, Like, 2001
People from other countries like to make fun of America for frying all their food, but that’s like making fun of someone for having a hot wife. Oh, what’s that, French tourists, all of our food is fried, making it taste a million times better? Real sick burn there, froggy!
Yes, we fry everything, because yes, everything tastes better fried. We’ve gone over this in pretty exhaustive detail, so there’s no need to rehash things here.
Now, if you’re anything like the members of our staff, you’re drunk right now, maybe take a bit of a nap to sleep things off and get back to this article in a few hours.
But also, you eat lots of fried food, especially bar fried food. You have probably ordered many a chicken strip, mozzarella stick, or even fried mushroom if you’re into that sort of thing while downing a high gravity pint. But for our readers who don’t reside in the Southern area of our nation, the last fifteen years or so has brought a relatively novel fried item to many of your bar menus.
Fried pickles. It’s that dish that (again, for you southerners, you all grew up with these) at first blush seems strange. “Wait, so like…a dill pickle? Fried?” many a Yankee has mumbled while looking over the menu at the Wood-n-Tap.
Yes, pickles, deep fried. You’ll order them for the novelty, but be surprised to find they’re delicious.
Juicy and bursting, salty and greasy, it’s the best kind of bar appetizer because it’s truly awful for you, but you can technically say you’ve eaten your vegetables that day. Gaming the system.
So with that in mind, we’re going to take a moment to tell you about the history of fried pickles, because now we get to list all of our bar tabs as tax write-offs.