Best Snack Essentials Pan Fried Crispy Dill Pickles Recipes

CRISPY FRIED PICKLES!

Crispy Fried Pickles! image

You have to try these at least once. They are absolutely delicious... dip them in a little ranch dressing and you'll be addicted! Use your favorite cucumber pickles (I've only tried Dills, but Sweets might be good too!)

Provided by kelycarter_

Categories Lunch/Snacks

Time 8m

Yield 10 serving(s)

Number Of Ingredients 7

Ingredients

oil (for frying)
10 pickles (whole or spears)
1/2 cup flour
1 egg
1 tablespoon water
1 cup breadcrumbs
1 tablespoon seasoning, blend (I use Montreal Steak Spice, but Mrs. Dash or similar product will work)

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.

Nutrition Facts : Calories 80.4, Fat 1.2, SaturatedFat 0.3, Cholesterol 18.6, Sodium 655.1, Carbohydrate 14.3, Fiber 1.4, Sugar 1.6, Protein 3.1

SNACK ESSENTIALS: PAN-FRIED CRISPY DILL PICKLES

Snack Essentials: Pan-Fried Crispy Dill Pickles image

I threw these together last night as a movie snack. I love deep-fried breaded pickles, but I did not want to go to the bother of all that mess. So, I came up with this idea. Thinly sliced dill pickles; not breaded, but tossed in some flour, breadcrumbs, and a few spices. Yummy stuff, and easy/peasy to assemble. Ate them downstairs, while watching the movie, Silver Bullet. So, you ready... Let's get into the kitchen

Provided by Andy Anderson ! @ThePretentiousChef

Categories Other Snacks

Number Of Ingredients 15

Ingredients

PLAN/PURCHASE
dill pickle slices
THE COATING
1/4 cup(s) flour, all-purpose variety
1/4 cup(s) breadcrumbs, plain variety, fine grind
SPICE IDEAS
paprika, sweet, hot, or smoked
garlic powder
salt, kosher variety
white pepper, fine grind
ground cumin
cayenne pepper
whatever you want
ADDITIONAL ITEMS
grapeseed oil, or another non-flavored oil, for pan frying

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.