Fried Dill Pickles

I found out recently that it is a unique American trait to love pickles; therefore, it wasn't super surprising when I started finding recipes for fried pickles. Never heard of fried pickles before? Don't feel bad; I didn't until recently, but they're pretty popular and very good!

I wanted to try making fried pickles, but I couldn't really find a recipe that I liked. I went through a few recipes and picked a few elements from them, combining into my own creation. I hope you enjoy these Fried Dill Pickles!!!

 

Mix together the flour, garlic powder, paprika, salt, black pepper, and milk in a bowl to make your batter.

 

Dip a pickle slice into the batter,

 

Coat the pickle with crumbs

 

Put the pickle into the oil. The pickle should become golden brown within 30 seconds to a minute

 

 

 

Yields 10 servings

Ingredients:

 

3 C. sliced sandwich dill pickles

1 1/4 C. Italian bread crumbs

1 C. milk

1 C. flour

1 t. garlic powder

1 t. paprika

1 t. salt

1/2 t. black pepper

3 C. vegetable oil (for frying; this is the amount I used; amount may vary depending on the size of your pot/fryer)

 

Preheat your oven to 170 degrees.

 

Heat your oil on the stove top or in a fryer to about 375 degrees. If heating your oil on the stovetop, set the pot on medium-high heat. This process doesn't take long, so keep an eye on it.

 

Drain your pickles and mix together the flour, garlic powder, paprika, salt, black pepper, and milk in a bowl to make your batter. Place the drained pickles in one bowl and the Italian bread crumbs in another.

 

To test the oil, dip a single pickle slice into the batter, coat it with bread crumbs, and put it into the oil. If the pickle becomes golden brown within 30 seconds to a minute, the oil is ready to use.

 

To make the fried pickles, drop about five or six pickle slices into the batter. Coat them well, and make sure to shake any extra batter from them before moving them to the crumb bowl. Cover the pickles with crumbs, and then drop them carefully into the hot oil. The pickles won't take long, only about 30-40 seconds to a minute, so make sure to watch them.

 

When the pickles have reached a nice and crispy golden brown, take them out of the pot and put them on an absorbent towel to soak up a little of the extra oil before sticking them into the oven to keep warm.

 

Continue the steps above until you have finished frying all your pickles. These are best served warm. Feel free to eat these as they are or with ranch dressing.