Fried pickles are a lovely concoction of battered crunchiness with a briny pickle inside. They are fried just long enough to cook the breading leaving the defining ‘snap’ of the pickle intact.
I initially thought the pickle would get soft and the breading soggy from all the moisture in the pickle but I proved my own self wrong.Even the next day, straight from the fridge cold, they were just about as good as when first made.
My homemade buttermilk ranch dressing made the best dipping sauce for them! Cool and creamy, it was the perfect thing to temper the hot, sourness of the pickle. I truly didn’t expect to like these so much. A hot pickle? That goes against everything a pickle stands for but they were unexpectedly delicious. And addictive.
I never was all that crazy about pickles. Until now. This elevates them to a whole new level. Of love.
Fried pickles are a lovely concoction of battered crunchiness with a briny pickle inside.
- Drain the pickles in a colander and blot dry with paper towels.
- Set up a dredging station by adding a cup of the flour to a shallow bowl or dish. In a medium mixing bowl whisk the buttermilk and egg together. Mix the flour and panko together in a large, shallow pan or dish and season lightly with salt and pepper.
- Meanwhile heat a 1/2 inch oil in large, deep-sided skillet to 350-360 degrees F.
- Coat pickles with flour then egg then panko crumbs, pressing the crumbs onto the pickles with your hands.
- Fry in batches 1-2 minutes each or until golden brown, flipping pickles over once. Drain on paper towels.
- Serve with Ranch Dressing.
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