Ingredients with Measurements:
- 1 jar of dill pickle slices (16 oz)
- 1 cup of all-purpose flour
- 1 tsp of paprika
- 1 tsp of garlic powder
- 1 tsp of onion powder
- 1/2 tsp of cayenne pepper
- 1/2 tsp of salt
- 1/2 tsp of black pepper
- 1 cup of buttermilk
- 2 cups of panko breadcrumbs
- Vegetable oil for frying
For the Spicy Ranch Dipping Sauce:
- 1/2 cup of mayonnaise
- 1/2 cup of sour cream
- 1 tbsp of chopped fresh dill
- 1 tbsp of chopped fresh parsley
- 1 tbsp of chopped fresh chives
- 1 tsp of garlic powder
- 1 tsp of onion powder
- 1/2 tsp of cayenne pepper
- Salt and black pepper to taste
Special equipment needed:
- Deep fryer or large pot for frying
- Slotted spoon or spider skimmer
- Mixing bowls
- Whisk
Step-by-step instructions:
For the Fried Pickles:
1. Drain the pickle slices and pat them dry with paper towels.
2. In a shallow dish, mix together the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
3. In another shallow dish, pour the buttermilk.
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. Dredge each pickle slice in the flour mixture, then dip it in the buttermilk, and finally coat it in the panko breadcrumbs.
7. Fry the pickle slices in batches until golden brown and crispy, about 2-3 minutes per batch.
8. Use a slotted spoon or spider skimmer to transfer the fried pickles to a paper towel-lined plate to drain excess oil.
For the Spicy Ranch Dipping Sauce:
1. In a mixing bowl, whisk together the mayonnaise, sour cream, chopped dill, parsley, chives, garlic powder, onion powder, and cayenne pepper.
2. Season with salt and black pepper to taste.
3. Cover and refrigerate until ready to serve.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
5. Temperature:
Vegetable oil for frying: 375°F
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 320
Total fat: 18g
Saturated fat: 3g
Cholesterol: 10mg
Sodium: 1150mg
Total carbohydrates: 33g
Dietary fiber: 2g
Total sugars: 3g
Protein: 6g
Substitutions for ingredients:
- Instead of dill pickle slices, you can use bread and butter pickle slices or even pickled jalapeño slices for a spicier version.
- If you don't have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tbsp of white vinegar or lemon juice and letting it sit for 5 minutes before using.
- You can use regular breadcrumbs instead of panko breadcrumbs, but the texture won't be as crispy.
Variations:
- For a cheesy twist, you can add 1 cup of shredded cheddar cheese to the flour mixture.
- You can also add 1 tsp of smoked paprika to the flour mixture for a smoky flavor.
- Instead of frying the pickles, you can bake them in the oven at 425°F for 15-20 minutes, flipping halfway through.
Tips and tricks:
- Make sure to pat the pickle slices dry before coating them to prevent the breading from falling off.
- Don't overcrowd the fryer or pot to ensure even frying and crispy texture.
- Serve the fried pickles immediately after frying for the best texture and flavor.
- The dipping sauce can be made ahead of time and stored in the refrigerator for up to 3 days.
Storage instructions:
- Fried pickles can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat them in the oven at 350°F for 10-15 minutes until crispy.
Reheating instructions:
- See above.
Presentation ideas:
- Serve the fried pickles on a platter with the dipping sauce in a bowl in the center.
- Garnish with fresh herbs or lemon wedges for a pop of color.
Garnishes:
- Fresh herbs (dill, parsley, chives)
- Lemon wedges
Pairings:
- Beer or cider
- Lemonade or iced tea
Suggested side dishes:
- French fries
- Onion rings
- Coleslaw
Troubleshooting advice:
- If the breading falls off during frying, make sure to pat the pickle slices dry before coating them and don't overcrowd the fryer or pot.
- If the breading doesn't stick, try dipping the pickle slices in the flour mixture again before dipping them in the buttermilk.
Food safety advice:
- Make sure to handle the hot oil carefully and keep children and pets away from the fryer or pot.
- Use a thermometer to check the temperature of the oil and make sure it doesn't exceed 375°F to prevent oil splatters and fires.
Food history:
- Fried pickles are a popular Southern snack that originated in the United States in the 1960s.
Flavor profiles:
- Salty, tangy, crispy, spicy, creamy
Serving suggestions:
- Serve the fried pickles as an appetizer or snack.
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