Recipe: Cornmeal-Fried Pickles
Hilary DeutschHilary 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.