Thank God it’s fryday

Fred knows from comfort food:

In the south, whatever comfort you find in your foods, they will most certainly be fried.

The smell of hot grease alone is enough to bring down a true southerner’s blood pressure a notch or two. Stick something in it while hot — anything; doesn’t much matter — and you’ve cooked up a batch of Southern Sedative. Let’s see. What might be fry-able. How ’bout pickles?

Which is, of course, true. You can fry just about anything: okra, squash, ice cream, Snickers bars.

Refried beans, I should point out, are not actually fried twice, though I really ought to try that some day. My grandmother used to dish them up with sizzling fideo and follow with pan dulce.

I don’t think she ever fried a pickle, though.





3 comments

  1. McGehee »

    5 December 2006 · 9:35 am

    One advantage to fried food is, it’s a lot less likely to have mayonnaise on it.

    Even Chick-fil-A, about as Southern a fried-fast-food chain as you’re likely to find, doesn’t put mayonnaise on any of its offerings. I was astonished — they put mayo packets next to the ketchup packets on the condiment table.

    If only Hardee’s would learn to do that.

  2. Veronica »

    5 December 2006 · 5:16 pm

    Yeah, but being down there doubles your chances of getting hit with the Miracle Whip unawares.

    BLEH.

  3. tammy »

    6 December 2006 · 3:41 pm

    Ah – Some Sonics sell Pickle-O’s (deep fried pickle slices)and we have a restaurant here in town that sells fried pickle spears as well.
    And don’t forget that everything fried tastes good dipped in Ranch dressing…

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