Blog / Recipes

Recipe: Cornmeal-Fried Pickles

Hilary Deutsch

February 09, 2016


Known for his regional classics at New Orleans hot spot Purloo, Ryan Hughes recently traveled to New York to give Beard House diners a flavor-packed glimpse into his love affair with Lowcountry cuisine. One of our favorites: his utterly addictive fried pickles, which were taken to the next level with crispy cornmeal and fragrant crab boil seasoning, yielding a perfectly salty, sour fried treat. Get the recipe to give these a whirl at home.


Hilary Deutsch is editorial assistant at the James Beard Foundation. Find her on Instagram.