Within the past year or so, deep fried pickles have quickly become one of my favourite appetizers to order and enjoy when I’m out for dinner. I’m not entirely sure why it took me so damn long to acknowledge how incredible these bad boys are, but regardless of the timeline, I am happy that deep fried pickles have once again become a presence in my life.
I would wager that most of us associate deep fried pickles with eating out as opposed to an at-home creation, but this does not have to be the case. I found a recipe from spendwithpennies.com to make these bad boys from home and I wanted to share it with all of you lovely people.
- Sandwich sliced dill pickles about 12 slices
- 1-2 cups Panko Breadcrumbs
- Oil for frying
- 1 cup all purpose flour
- 1 cup milk
- 1 teaspoon baking powder
- 1 egg
- 1 teaspoon paprika
- ½ teaspoon black pepper
- ½ teaspoon dill optional
- Preheat oil to 360-370°F.
- Combine all batter ingredients and stir until smooth, let sit at least 5 minutes.
- Dab pickle slices on paper towels to dry them. Place about ½ cup of Panko bread crumbs in a bowl (add more as needed). (If they get wet, they don’t stick so it’s best to work in small batches.)
- Dip each pickle slice in the wet batter and then gently toss in the bread crumbs, let sit for a minute or so, this will allow the crumbs to stick better.
- Fry in small batches for 3-4 minutes or until brown and crispy.
- Serve with ranch dip,” the recipe explains.
I don’t consider this recipe to be particularly difficult or challenging, and I’m hoping you’re thinking the same and are coming to the realization that deep fried pickles are, in fact, something to make at home.
Allow me to suggest serving these with a tangy, garlic aioli or even some ranch dip.