Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup buttermilk
- 1 jar (16 oz) dill pickle spears, drained
- 2 cups panko breadcrumbs
- Vegetable oil, for frying
Special equipment needed:
- Deep-fry thermometer
- Large heavy-bottomed pot or Dutch oven
- Slotted spoon or spider strainer
Step-by-step instructions:
1. In a shallow dish, whisk together flour, garlic powder, paprika, cayenne pepper, salt, and black pepper.
2. Pour buttermilk into another shallow dish.
3. Dip each pickle spear into the flour mixture, shaking off any excess, then dip into buttermilk, and finally coat with panko breadcrumbs. Press the breadcrumbs onto the pickles to ensure they stick.
4. Heat about 2 inches of vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 375°F on a deep-fry thermometer.
5. Working in batches, fry the pickles until golden brown, about 2-3 minutes per side. Use a slotted spoon or spider strainer to transfer the pickles to a paper towel-lined plate to drain excess oil.
6. Serve hot with your favorite dipping sauce.
Time:
Preparation time: 15 minutes
Cooking time: 10-15 minutes
Temperature:
Oil temperature: 375°F
Serving size:
4 servings
Nutritional information:
Calories: 317
Fat: 11g
Saturated Fat: 2g
Cholesterol: 6mg
Sodium: 1877mg
Carbohydrates: 47g
Fiber: 2g
Sugar: 5g
Protein: 7g
Substitutions for ingredients:
- Instead of buttermilk, you can use regular milk or a non-dairy milk substitute.
- You can use any type of pickle you prefer, such as bread and butter or spicy pickles.
- Gluten-free breadcrumbs can be used instead of panko breadcrumbs.
Variations:
- Add 1/4 cup grated Parmesan cheese to the flour mixture for extra flavor.
- Use different spices or herbs in the flour mixture, such as onion powder, dried oregano, or dried basil.
- Serve with a spicy dipping sauce, such as sriracha mayo or chipotle ranch.
Tips and tricks:
- Make sure the oil is hot enough before frying the pickles to ensure they cook evenly and become crispy.
- Drain the pickles well before coating them in the flour mixture to prevent the breadcrumbs from becoming soggy.
- Use a slotted spoon or spider strainer to remove the pickles from the oil to prevent them from breaking apart.
Storage instructions:
These fried pickles are best served immediately, but any leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or toaster oven to maintain their crispiness.
Reheating instructions:
To reheat, place the fried pickles on a baking sheet and bake in a preheated 350°F oven for 5-7 minutes, or until heated through and crispy.
Presentation ideas:
Serve the fried pickles on a platter with a variety of dipping sauces, such as ranch, honey mustard, or barbecue sauce. Garnish with fresh herbs, such as parsley or cilantro.
Garnishes:
Fresh herbs, such as parsley or cilantro.
Pairings:
These fried pickles pair well with burgers, sandwiches, or as a snack with a cold beer.
Suggested side dishes:
- French fries
- Onion rings
- Coleslaw
Troubleshooting advice:
- If the breadcrumbs are not sticking to the pickles, try pressing them on more firmly or adding more buttermilk to the dipping dish.
- If the pickles are becoming too brown too quickly, lower the heat slightly to prevent burning.
Food safety advice:
- Use caution when working with hot oil to prevent burns.
- Make sure the pickles are fully drained before frying to prevent oil splatters.
Food history:
Fried pickles are a popular Southern snack that originated in the United States. They are typically made with dill pickle spears that are coated in a seasoned batter or breadcrumbs and deep-fried until crispy.
Flavor profiles:
These Panko-Crusted Fried Pickles are crispy on the outside and tangy on the inside, with a spicy kick from the cayenne pepper and paprika.
Serving suggestions:
Serve these fried pickles as an appetizer or snack, or as a side dish with your favorite meal.
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