Ingredients with Measurements:
- 1 jar of dill pickles (16 oz)
- 1 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup buttermilk
- 1 egg
- 1 cup panko breadcrumbs
- Vegetable oil for frying
Special equipment needed:
- Deep fryer or large pot for frying
- Slotted spoon or spider strainer
- Paper towels
Step-by-step instructions:
1. Drain the pickles and pat them dry with paper towels.
2. In a shallow bowl, mix together the flour, garlic powder, paprika, salt, and black pepper.
3. In another shallow bowl, whisk together the buttermilk and egg.
4. In a third shallow bowl, place the panko breadcrumbs.
5. Heat the vegetable oil in a deep fryer or large pot to 375°F.
6. Dip each pickle slice into the flour mixture, then into the buttermilk mixture, and finally into the panko breadcrumbs, pressing the breadcrumbs onto the pickle to ensure they stick.
7. Fry the pickles in batches for 2-3 minutes or until golden brown and crispy.
8. Use a slotted spoon or spider strainer to remove the pickles from the oil and place them on a paper towel-lined plate to drain excess oil.
9. 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: 250
- Fat: 10g
- Carbohydrates: 35g
- Protein: 5g
- Sodium: 1000mg
Substitutions for ingredients:
- Regular breadcrumbs can be used instead of panko breadcrumbs.
- Milk can be used instead of buttermilk.
Variations:
- Add 1/2 tsp cayenne pepper to the flour mixture for a spicy kick.
- Use different types of pickles, such as bread and butter or spicy pickles.
- Add grated Parmesan cheese to the breadcrumb mixture for extra flavor.
Tips and tricks:
- Make sure to pat the pickles dry before coating them to ensure the coating sticks.
- Fry the pickles in small batches to avoid overcrowding the fryer or pot.
- Serve the fried pickles immediately for the best texture.
Storage instructions:
- Fried pickles are best served fresh and should not be stored.
Reheating instructions:
- Fried pickles are not recommended to be reheated.
Presentation ideas:
- Serve the fried pickles on a platter with a variety of dipping sauces.
Garnishes:
- Garnish with fresh herbs, such as parsley or chives.
Pairings:
- Serve with a cold beer or a refreshing cocktail, such as a John Daly (a mix of iced tea and lemonade).
Suggested side dishes:
- French fries or onion rings make great side dishes for fried pickles.
Troubleshooting advice:
- If the coating is not sticking to the pickles, try dipping them in the buttermilk mixture again before coating them in breadcrumbs.
Food safety advice:
- Use caution when working with hot oil and keep children and pets away from the fryer or pot.
Food history:
- Fried pickles are a popular Southern snack that originated in the United States.
Flavor profiles:
- The fried pickles are crispy on the outside and tangy on the inside, with a hint of garlic and paprika.
Serving suggestions:
- Serve the fried pickles as an appetizer or snack.
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