Introduction:
If there’s one thing the South knows how to do right, it’s comfort food. Among the gems of Southern cuisine are Fried Pickles, where crunchy meets tangy in a harmonious symphony of flavors. This finger food, often dipped in creamy sauces, has found its way into the hearts (and menus) of diners nationwide. Perfect for parties, game nights, or just when you’re in the mood for a snack with a kick, let’s dive into making this delightful treat.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Ingredients:
- Dill pickle slices (about 1 jar, drained)
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 2 eggs, beaten
- 1 cup breadcrumbs or panko
- Vegetable oil, for frying
- Optional: Ranch or any creamy dip for serving
Directions:
- Start by draining the pickle slices and patting them dry with paper towels. It’s crucial to remove as much moisture as possible to ensure a crisp result.
- In a shallow dish, whisk together the flour, paprika, garlic powder, onion powder, salt, and pepper.
- In another shallow dish, place the beaten eggs.
- In a third dish, spread out the breadcrumbs or panko.
- Take a pickle slice and dredge it in the flour mixture, making sure it’s coated evenly. Shake off any excess flour.
- Dip the floured pickle into the beaten eggs, ensuring it’s fully covered.
- Finally, coat the pickle slice in the breadcrumbs or panko, pressing gently to ensure they adhere.
- Repeat the process with all pickle slices.
- Heat about 2 inches of vegetable oil in a deep skillet or frying pan over medium-high heat. Test the oil’s readiness by dropping a breadcrumb into it; if it sizzles and floats, it’s ready.
- Fry the pickles in batches, ensuring not to overcrowd the pan. Fry each batch for 3-4 minutes, or until they are golden brown and crispy.
- Using a slotted spoon, remove the fried pickles and place them on a plate lined with paper towels to drain any excess oil.
- Serve hot with your choice of dipping sauce.
Notes:
- For a spicier kick, you can add cayenne pepper to the flour mixture.
- If you prefer a thicker crust, you can double-dip the pickles: after the breadcrumb stage, dip them back into the egg, then again into the breadcrumbs.
FAQ:
- Can I use other types of pickles?
- While dill pickle slices are most common, you can also use bread and butter pickles or even pickle spears. Adjust the frying time based on size.
- How do I store leftovers?
- Fried pickles are best consumed fresh. However, if you have leftovers, store them in the refrigerator and reheat in an oven or toaster oven to maintain crispness.
- Can I make a gluten-free version?
- Yes, use gluten-free flour and gluten-free breadcrumbs or panko.