Ingredients with Measurements:
- 1 jar of dill pickles (16 oz)
- 1 cup of pork rinds, crushed
- 1/2 cup of all-purpose flour
- 2 eggs
- 1/4 cup of milk
- 1/2 tsp of garlic powder
- 1/2 tsp of paprika
- Salt and pepper to taste
- Vegetable oil for frying
Special Equipment Needed:
- Deep fryer or large pot
- Paper towels
- Wire rack
Step-by-Step Instructions:
1. Drain the pickles and pat them dry with paper towels.
2. Crush the pork rinds in a food processor or by placing them in a plastic bag and using a rolling pin.
3. In a shallow dish, mix the crushed pork rinds, flour, garlic powder, paprika, salt, and pepper.
4. In another shallow dish, whisk the eggs and milk together.
5. Dip each pickle slice into the egg mixture, then coat it with the pork rind mixture. Press the pork rind mixture onto the pickle to ensure it sticks.
6. Place the coated pickles on a wire rack and let them sit for 10 minutes to allow the coating to set.
7. Heat the vegetable oil in a deep fryer or large pot to 375°F.
8. Fry the pickles in batches for 2-3 minutes or until golden brown.
9. Remove the pickles from the oil with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
10. Serve hot with your favorite dipping sauce.
- Time:
Preparation time: 20 minutes
- Cooking time: 10-15 minutes
Temperature:
- Fryer temperature: 375°F
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 190
- Fat: 12g
- Carbohydrates: 9g
- Protein: 12g
- Sodium: 830mg
Substitutions for ingredients:
- Pork rinds can be substituted with breadcrumbs or panko.
- Milk can be substituted with buttermilk or almond milk.
Variations:
- Add 1/4 tsp of cayenne pepper for a spicy kick.
- Use different types of pickles such as bread and butter or spicy pickles.
- Serve with a variety of dipping sauces such as ranch, honey mustard, or sriracha mayo.
Tips and Tricks:
- Make sure to pat the pickles dry before coating them to ensure the coating sticks.
- Let the coated pickles sit for 10 minutes before frying to allow the coating to set.
- Fry the pickles in small batches to prevent overcrowding and uneven cooking.
Storage Instructions:
- Leftover fried pickles can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- To reheat, place the pickles on a baking sheet and bake in a preheated oven at 375°F for 5-7 minutes or until heated through.
Presentation Ideas:
- Serve the fried pickles on a platter with a variety of dipping sauces.
- Garnish with fresh herbs such as parsley or chives.
Pairings:
- Serve with a cold beer or a refreshing lemonade.
Suggested Side Dishes:
- French fries
- Onion rings
- Coleslaw
Troubleshooting Advice:
- If the coating is not sticking to the pickles, try dipping them in the egg mixture again before coating them with the pork rind mixture.
Food Safety Advice:
- Use caution when frying and handling hot oil.
- Make sure to cook the pickles to an internal temperature of 165°F to ensure they are safe to eat.
Food History:
- Fried pickles originated in the Southern United States and have become a popular appetizer in many restaurants.
Flavor Profiles:
- The pork rind coating adds a crispy and savory flavor to the tangy and salty pickles.
Serving Suggestions:
- Serve the fried pickles as an appetizer or snack at a party or gathering.
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