Cornmeal-Fried Pickles

Ryan Hughes

Purloo Pop-Ups, New Orleans


  • 2 cucumbers 
  • 3 1/2 tablespoons salt, divided
  • 1 1/2 teaspoons coriander seeds
  • 1 1/2 teaspoons yellow mustard seeds
  • 3/8 teaspoon black peppercorns
  • 1 small clove 
  • 1 small piece star anise  
  • 1 2-inch piece of lemon peel
  • 1 1/2 cups white vinegar
  • 1 cup water
  • 2 tablespoons sugar
  • 1/2 cup cornmeal
  • 1/2 cup corn flour
  • 1 teaspoon crab boil seasoning
  • 1 cup oil for frying 


Pickle the cucumbers: slice the cucumbers 1/4-inch thick. In a large plastic container, mix the cucumbers with 2 tablespoons salt. Set aside, and let stand for 3 hours. Rinse and drain thoroughly. 

Wrap the coriander seeds, mustard seeds, peppercorns, clove, star anise, and lemon peel in cheesecloth and tie in a sachet with butcher twine. In a non-reactive pan, bring the vinegar, water, sugar, remaining salt, and spice sachet to a boil. Let cool slightly then pour pickling liquid over the rinsed and drained cucumbers. Cover and refrigerate for three days. 

Fry the pickles: heat the oil to 350°F in a large pot. Combine the cornmeal, corn flour, and crab boil seasoning in a large shallow dish. Dredge the pickles in the cornmeal mixture and fry in the hot oil until golden, about 1 minute. Serve immediately.


4 servings