I feel a bit in a pickle today. Should I or shouldn’t I fry some?! A true southern tradition, well anything “fried” is southern, fried pickles are a favorite appetizer amongst the true blue southern gentlemen as well as one of my all time favorites. The recipe I normally use is pretty basic so when I stumbled upon a more detailed version of a fried pickle, I definitely wanted to give this a try.
• dill pickle slices or spears
• 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
• canola or vegetable oil
1. Lay pickle slices on a paper towel and pat dry.
2. In bowl whisk together egg, milk, a couple drops of hot sauce, Worcestershire and 1/4 cup flour.
3. In another bowl mix together remaining 1/4 cup flour, panko bread crumbs, garlic powder and ground pepper.
4. 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.
5. 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.
Even though the fried pickles are the star of the show, it just wouldn’t be the same if you didn’t have some variation of sauce to dip them in. Ranch dressing is probably best known as the dipping sauce of choice, however go out on a limb and make a chipotle ranch! Your taste buds will be happy you did!
Bon Appetit' Ya'll!