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 tsp of salt
- 1/2 tsp of black pepper
- 1 cup of buttermilk
- 2 eggs
- 2 cups of panko breadcrumbs
- Vegetable oil for frying
Special equipment needed:
- Deep fryer or large pot
- Tongs
- Paper towels
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, paprika, garlic powder, onion powder, salt, and black pepper.
3. In another shallow dish, whisk together the buttermilk and eggs.
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. Dip each pickle slice into the flour mixture, then the buttermilk mixture, and finally the panko breadcrumbs, pressing the breadcrumbs onto the pickle to ensure they stick.
7. Carefully place the coated pickles into the hot oil using tongs, making sure not to overcrowd the fryer or pot.
8. Fry the pickles for 2-3 minutes or until golden brown, flipping them halfway through.
9. Remove the fried pickles from the oil with tongs and place them on paper towels to drain excess oil.
10. Serve the fried pickles hot with your favorite dipping sauce.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Oil temperature: 375°F
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 250
Fat per serving: 10g
Carbohydrates per serving: 35g
Protein per serving: 6g
Substitutions for ingredients:
- Instead of dill pickle slices, you can use bread and butter pickle slices or spicy pickle slices.
- If you don't have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tbsp of vinegar or lemon juice.
Variations:
- Add 1/2 tsp of cayenne pepper to the flour mixture for a spicy kick.
- Use cornmeal instead of panko breadcrumbs for a crunchier texture.
- Serve the fried pickles with ranch dressing or honey mustard instead of the traditional dipping sauce.
Tips and tricks:
- Make sure to pat the pickle slices dry before coating them in the flour mixture to ensure the coating sticks.
- Don't overcrowd the fryer or pot to prevent the pickles from sticking together.
- Use a slotted spoon to remove any stray breadcrumbs from the oil to prevent them from burning.
Storage instructions:
Fried pickles are best served fresh, but you can store any leftovers 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 5-7 minutes or until heated through.
Presentation ideas:
Serve the fried pickles on a platter with a variety of dipping sauces for a fun and festive appetizer.
Garnishes:
Garnish the fried pickles with chopped fresh herbs like parsley or chives for a pop of color.
Pairings:
Southern fried pickles pair well with burgers, sandwiches, or pulled pork.
Suggested side dishes:
Serve the fried pickles with coleslaw or potato salad for a classic Southern meal.
Troubleshooting advice:
- If the coating is not sticking to the pickles, try dipping them in the buttermilk mixture again before coating them in the breadcrumbs.
- If the pickles are not crispy enough, try increasing the oil temperature or frying them for a little longer.
Food safety advice:
- Always use caution when working with hot oil to prevent burns.
- Make sure the oil is hot enough before adding the pickles to prevent them from becoming greasy.
Food history:
Fried pickles are a popular Southern snack that originated in the United States in the 1960s.
Flavor profiles:
Southern fried pickles are salty, tangy, and crispy with a hint of spice.
Serving suggestions:
Serve the fried pickles as an appetizer or snack before a meal.
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