Ingredients with Measurements:
- 1 jar of dill pickle slices (16 oz)
- 1 cup of all-purpose flour
- 1 tsp of garlic powder
- 1 tsp of paprika
- 1/2 tsp of cayenne pepper
- 1/2 tsp of salt
- 1/4 tsp of black pepper
- 1 cup of buttermilk
- 2 cups of panko breadcrumbs
- Vegetable oil for frying
For the Ranch Dipping Sauce:
- 1/2 cup of mayonnaise
- 1/2 cup of sour cream
- 1/4 cup of buttermilk
- 1 tsp of dried parsley
- 1 tsp of dried dill
- 1/2 tsp of garlic powder
- 1/2 tsp of onion powder
- Salt and pepper to taste
Special equipment needed:
- Deep fryer or large pot for frying
- Slotted spoon or tongs
- Mixing bowls
- Whisk
Step-by-step instructions:
1. Drain the pickle slices and pat them dry with paper towels.
2. In a shallow dish, mix together the flour, garlic powder, paprika, cayenne pepper, salt, and black pepper.
3. In another shallow dish, whisk together the buttermilk and one egg.
4. In a third shallow dish, place the panko breadcrumbs.
5. Heat the vegetable oil in a deep fryer or large pot to 375°F.
6. Coat each pickle slice in the flour mixture, then dip it into the buttermilk mixture, and finally coat it in the panko breadcrumbs.
7. Fry the pickle slices in batches for 2-3 minutes or until golden brown. Use a slotted spoon or tongs to remove them from the oil and place them on a paper towel-lined plate to drain excess oil.
8. Repeat until all the pickle slices are fried.
For the Ranch Dipping Sauce:
1. In a mixing bowl, whisk together the mayonnaise, sour cream, and buttermilk until smooth.
2. Add the dried parsley, dried dill, garlic powder, onion powder, salt, and pepper. Mix well.
3. Cover and refrigerate until ready to serve.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
5. Temperature:
Frying temperature: 375°F
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 320
Total fat: 18g
Saturated fat: 3g
Cholesterol: 15mg
Sodium: 1180mg
Total carbohydrates: 32g
Dietary fiber: 2g
Total sugars: 3g
Protein: 6g
Substitutions for ingredients:
- You can use any type of pickle slices you prefer, such as bread and butter or spicy pickles.
- Instead of buttermilk, you can use regular milk or a milk alternative like almond milk.
- Gluten-free flour and breadcrumbs can be used as a substitute for regular flour and panko breadcrumbs.
Variations:
- Add 1/4 cup of grated Parmesan cheese to the panko breadcrumbs for extra flavor.
- Use a different dipping sauce, such as honey mustard or blue cheese dressing.
- Serve the fried pickles on a bed of lettuce for a salad-like dish.
Tips and tricks:
- Make sure to pat the pickle slices dry before coating them in the flour mixture to ensure the coating sticks.
- Do not overcrowd the frying pot or deep fryer to ensure the pickles cook evenly.
- Serve the fried pickles immediately for the best texture and flavor.
Storage instructions:
Fried pickles are best served fresh and should not be stored for more than a day. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat the fried pickles, place them on a baking sheet and bake in a preheated oven at 350°F for 5-10 minutes or until heated through.
Presentation ideas:
Serve the fried pickles on a platter with the ranch dipping sauce in a bowl in the center. Garnish with fresh parsley or dill.
Garnishes:
Fresh parsley or dill can be used as a garnish.
Pairings:
Fried pickles pair well with burgers, sandwiches, or as a snack with beer or cocktails.
Suggested side dishes:
Serve the fried pickles with a side of coleslaw or sweet potato fries.
Troubleshooting advice:
- If the coating is not sticking to the pickle slices, make sure they are dry before coating them in the flour mixture.
- If the oil temperature is too low, the pickles will be greasy. Make sure the oil is at 375°F before frying.
Food safety advice:
- Use caution when working with hot oil.
- Make sure the pickles are fully coated in the flour mixture, buttermilk mixture, and panko breadcrumbs to ensure they are cooked through.
- Store leftovers in the refrigerator and discard after 2 days.
Food history:
Fried pickles are a popular Southern dish that originated in the United States. They are believed to have been created in the 1960s in Arkansas.
Flavor profiles:
Fried pickles are crispy and crunchy on the outside and tangy and salty on the inside. The ranch dipping sauce is creamy and herbaceous.
Serving suggestions:
Serve the fried pickles as an appetizer or snack.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A