Best Crispy Fried Pickles Recipes

CRISPY FRIED PICKLES!

Steps:

• Heat oil.
• Remove any excess liquid from pickles by blotting on paper towel.
• Place flour in a plastic ziptop bag and add pickles, shake well to coat.
• Beat Egg and 1 Tbsp of water together in a bowl.
• Combine Bread Crumbs and Seasoning in a second ziptop bag.
• Take 1 floured pickle and dip into egg mixture. Shake lightly to remove excess egg and place in Bread Crumbs. Shake Bag.
• Repeat for all pickles.
• Fry until golden brown.
• Serve with Ranch Dip.

CRISPY FRIED PICKLES WITH BUTTERMILK DIPPING SAUCE

Steps:

• In a large Dutch oven or heavy pot, preheat the canola oil to 375 degrees F. Using a mandoline or sharp knife, slice the pickles into 1/8-inch-thick rounds.
• Place the panko breadcrumbs into a food processer and pulse until finely ground, 3 to 4 pulses. Place the panko into a medium mixing bowl and add the granulated garlic, paprika and some salt and pepper. Place the flour into a separate medium mixing bowl. Place the buttermilk into another medium mixing bowl and season with the hot sauce.
• Begin coating a few pickle slices at a time by first dredging into the flour and patting off the excess. Then place the floured slices into the buttermilk. Allow the excess to drip off, then transfer to the seasoned panko. Coat in panko then set aside. Repeat until all of the slices are coated.
• To fry, carefully place a few battered pickles into the hot oil. Cook until golden brown on the first side, 2 to 3 minutes. Then carefully turn over and cook for 2 minutes more. Using a slotted spoon or sieve, remove the pickles and place onto a paper-towel-lined dish to drain. Season with salt and serve hot with the Buttermilk Dipping Sauce.
• Whisk together the buttermilk, mayo, chives, cumin, dill and cayenne in a medium mixing bowl to combine. Season with salt and pepper. Cover and refrigerate until ready to use.

SNACK ESSENTIALS: PAN-FRIED CRISPY DILL PICKLES

Steps:

• PREP/PREPARE
• You could probably make these with just about any kind of pickle; however, for me good tangy dill pickles are the best. And, if you do not make your own, some of the best store-bought ones are Bubbies... Full Stop.
• To me, this is a throw together recipe. You do not need to use 1/4 cup of flour and 1/4 cup of breadcrumbs... just make sure you have an equal amount of each. As for the spices... It is a pinch of this, and a dash of that. What spices do you like? Well, chuck 'em in the bowl.
• Gather your ingredients (mise en place).
• Thinly slice your pickles into rounds, almost 1/4 inch (0.6cm) thick.
• These are not the thick sliced pickles that you use when you bread and deep fry them. These are thin, and the coating is light. I tried thinner, but you could not taste the pickle; thicker, and they came out soggy... And nobody likes a soggy pickle.
• Add the flour, breadcrumbs, and spices to a bowl, and chuck in the pickle slices.
• Toss until thoroughly coated and let rest for about 5 minutes.
• While the pickles are resting pour about 1/8 (0.31cm) of oil into a skillet over medium heat. Just enough to completely cover the bottom of the pan.
• You will know the oil is ready, when you toss in a few breadcrumbs, and they begin to sizzle.
• Knock off any excess coating, then add the pickles in a single layer.
• Cook 1 - 2 minutes, then flip and cook an additional minute.
• Drain on paper towels.
• PLATE/PRESENT
• Serve by themselves or with a dipping sauce; like ranch dressing or BBQ sauce. Enjoy.
• Keep the faith, and keep cooking.