Posted May 13, 2013
Some of you may be saying to yourselves, “what on earth is she thinking? She wants me to do what? Fry what?” But I ask you to hear me out on this one. They probably do sound a little odd to those of you that have never thought of frying a pickle and I’ll admit that I was skeptical at first too. But let me tell you with their crispy, salty outside and tangy inside these little devils are down right addictive.
The first time I had fried pickles was actually at the restaurant I used to work at. One my fellow servers who had spent some time in the south, grabbed some pickles put them on a plate, slid them back to the fry cook and asked “can you batter and fry these for me?” He, and everyone else that happened to be in the kitchen at that time looked at her quizzically. Sensing that everyone was looking at her like she had asked for him to fry her shoe, she responded “they are so good. You should try them”. This prompted even more crazy looks because frankly if you’re like me you’re thinking “its one thing for you to eat weird things but its an entirely different thing for you to ask me to eat weird things too.” Leery as I was, I decided to take her up on her offer. I mean it was free fried food, how bad could it be? (Rhetorical, don’t answer that) But you know what, it wasn’t bad. It wasn’t bad at all. It was actually quite good. So good in fact that it became a regular occurrence for my break time meal. Who would’ve thunk it?
For this recipe I picked pickle slices (say that 10 times fast) because I prefer the little bite size pieces. However, pickle spears also work quite nicely. I wouldn’t recommend using whole pickles however they are simply too big for this.
Deep Fried Pickles Recipe
Tangy dill pickles dredged in seasoned bread crumbs and fried to perfection.
Serves 2 - 4
- 15-20 round pickle slices
- 1 egg
- 1/2 cup milk
- hot sauce
- 1/2 teaspoon Worcestershire
- 1/2 cup flour, divided
- 1/4 cup panko bread crumbs
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground pepper
- kosher salt
- oil for frying, such as canola or vegetable
- Lay pickle slices on a paper towel and pat dry.
- In bowl whisk together egg, milk, a couple drops of hot sauce, Worcestershire and 1/4 cup flour.
- In another bowl mix together remaining 1/4 cup flour, panko bread crumbs, garlic powder and ground pepper.
- Dip a dried pickle into batter then dredge into panko mixture to coat completely. Transfer to a plate, repeat with remaining pickles. Allow to sit while the oil heats.
- Heat 1 inch of oil in a sauce pan over medium-high heat. Once the oil starts to shimmer, sprinkle in a pinch of flour. If it sizzles the oil is hot enough. Fry pickles in batches until golden brown, about 3-5 minutes. Transfer to paper towel lined plate. Sprinkle with kosher salt. Serve immediately.
This snack would not be complete without Creamy Ranch Dip so be sure to whip up a batch and enjoy! Enjoy!