Ingredients with Measurements:
- 1 jar of dill pickles (16 oz)
- 1 cup of corn chips, crushed
- 1/2 cup of all-purpose flour
- 2 eggs
- 1/4 cup of milk
- Salt and pepper to taste
- Oil for frying
Special equipment needed:
- Deep fryer or large pot for frying
- Paper towels
- Tongs
Step-by-step instructions:
1. Drain the pickles and pat them dry with paper towels.
2. Crush the corn chips in a plastic bag using a rolling pin or a food processor.
3. In a shallow dish, mix the crushed corn chips, flour, salt, and pepper.
4. In another shallow dish, whisk the eggs and milk together.
5. Dip each pickle in the egg mixture, then coat it with the corn chip mixture, pressing gently to adhere.
6. Place the coated pickles on a baking sheet lined with parchment paper.
7. Heat the oil in a deep fryer or a large pot to 375°F.
8. Fry the pickles in batches for 2-3 minutes or until golden brown and crispy.
9. Remove the pickles with tongs and place them on paper towels to drain excess oil.
10. Serve hot with your favorite dipping sauce.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Oil temperature: 375°F
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 230
Total fat: 12g
Saturated fat: 2g
Cholesterol: 70mg
Sodium: 780mg
Total carbohydrates: 25g
Dietary fiber: 2g
Sugars: 1g
Protein: 6g
Substitutions for ingredients:
- You can use any type of pickle you like, such as bread and butter pickles or spicy pickles.
- Instead of corn chips, you can use panko breadcrumbs or crushed crackers.
- If you don't have milk, you can use water or buttermilk.
Variations:
- Add some spices to the corn chip mixture, such as paprika, garlic powder, or cayenne pepper.
- Use different dipping sauces, such as ranch dressing, honey mustard, or sriracha mayo.
- Make a vegetarian version by using pickled vegetables instead of pickles, such as pickled carrots or green beans.
Tips and tricks:
- Make sure to pat the pickles dry before coating them, so the corn chip mixture sticks better.
- Don't overcrowd the fryer or pot, as this will lower the oil temperature and make the pickles soggy.
- Serve the pickles immediately after frying, as they tend to lose their crispiness over time.
Storage instructions:
You can store the leftover pickles in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat the pickles, place them on a baking sheet and bake in a preheated oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
Serve the pickles on a platter with some fresh herbs or sliced vegetables for garnish.
Garnishes:
- Fresh herbs, such as parsley or cilantro
- Sliced jalapenos
- Lemon wedges
Pairings:
- Beer or cider
- Lemonade or iced tea
Suggested side dishes:
- French fries or sweet potato fries
- Coleslaw or potato salad
- Grilled corn or roasted vegetables
Troubleshooting advice:
- If the corn chip mixture doesn't stick to the pickles, try dipping them in the egg mixture again before coating them.
- If the pickles are too salty, rinse them under cold water before coating them.
Food safety advice:
- Make sure to handle the pickles and eggs properly to avoid cross-contamination.
- Use a thermometer to check the oil temperature and avoid overheating it.
- Don't leave the hot oil unattended and keep children and pets away from the fryer or pot.
Food history:
Corn chip crusted pickles are a popular appetizer in the Southern United States, where pickles are a beloved snack and corn chips are a staple food.
Flavor profiles:
The salty and tangy flavor of the pickles is complemented by the crunchy and savory corn chip crust.
Serving suggestions:
Serve the corn chip crusted pickles as an appetizer or snack, or as a side dish with your favorite meal.
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