Post by Loupy on May 15, 2019 21:46:45 GMT -7
Deep Fried Pickles
From: Deseree @ www.lifesambrosia.com/deep-fried-pickles-recipe/
The first time I had fried pickles was actually at the restaurant I used to work at. One my fellow servers who had spent some time in the south, grabbed some pickles put them on a plate, slid them back to the fry cook and asked “can you batter and fry these for me?” He, and everyone else that happened to be in the kitchen at that time looked at her quizzically. Leery as I was, I decided to take her up on her offer. I mean it was free fried food, how bad could it be? But you know what, it wasn’t bad. It wasn’t bad at all. It was actually quite good. So good in fact that it became a regular occurrence for my break time meal. Who would’ve thunk it?
Prep Time: 15 min
Cook Time: 5 min
Total Time: 20 min
Yield: 4 servings
INGREDIENTS:
15-20 round pickle slices
1 egg
1/2 cup milk
hot sauce
1/2 teaspoon Worcestershire
1/2 cup flour, divided
1/4 cup panko bread crumbs
1/2 teaspoon garlic powder
1/4 teaspoon ground pepper
kosher salt
oil for frying, such as vegetable or canola oil*
INSTRUCTIONS
Lay pickle slices on a paper towel and pat dry.
In bowl whisk together egg, milk, a couple drops of hot sauce, Worcestershire and 1/4 cup flour.
In another bowl mix together remaining 1/4 cup flour, panko bread crumbs, garlic powder and ground pepper.
Dip a dried pickle into batter then dredge into panko mixture to coat completely.
Transfer to a plate, repeat with remaining pickles.
Allow to sit while the oil heats.
Heat 1 inch of oil in a sauce pan over medium-high heat.
Once the oil starts to shimmer, sprinkle in a pinch of flour.
If it sizzles the oil is hot enough.
Fry pickles in batches until golden brown, about 3-5 minutes.
Transfer to paper towel lined plate.
Sprinkle with kosher salt.
Serve immediately.
NOTES
*I never recommend canola oil for anything. Have you ever eaten a canola? If you want to use it, that's up to you. If you have an electric deep fryer, use the oil they suggest. Ours suggests we use peanut oil as long as no one has an allergy. I hope you try this recipe. I absolutely love deep fried pickles. We usually order then when we go out, but now with this amazing recipe...we will be making them at home.
Nutritional Information:
Nutrition Facts not guaranteed.
Calories: 364
Total Fat: 29.5g
Saturated Fat: 4.4g
Cholesterol: 43mg
Sodium: 645mg
Carbohydrates: 20.1g
Fiber: 08.g
Sugar: 3.4g
Protein: 5g
From: Deseree @ www.lifesambrosia.com/deep-fried-pickles-recipe/
The first time I had fried pickles was actually at the restaurant I used to work at. One my fellow servers who had spent some time in the south, grabbed some pickles put them on a plate, slid them back to the fry cook and asked “can you batter and fry these for me?” He, and everyone else that happened to be in the kitchen at that time looked at her quizzically. Leery as I was, I decided to take her up on her offer. I mean it was free fried food, how bad could it be? But you know what, it wasn’t bad. It wasn’t bad at all. It was actually quite good. So good in fact that it became a regular occurrence for my break time meal. Who would’ve thunk it?
Prep Time: 15 min
Cook Time: 5 min
Total Time: 20 min
Yield: 4 servings
INGREDIENTS:
15-20 round pickle slices
1 egg
1/2 cup milk
hot sauce
1/2 teaspoon Worcestershire
1/2 cup flour, divided
1/4 cup panko bread crumbs
1/2 teaspoon garlic powder
1/4 teaspoon ground pepper
kosher salt
oil for frying, such as vegetable or canola oil*
INSTRUCTIONS
Lay pickle slices on a paper towel and pat dry.
In bowl whisk together egg, milk, a couple drops of hot sauce, Worcestershire and 1/4 cup flour.
In another bowl mix together remaining 1/4 cup flour, panko bread crumbs, garlic powder and ground pepper.
Dip a dried pickle into batter then dredge into panko mixture to coat completely.
Transfer to a plate, repeat with remaining pickles.
Allow to sit while the oil heats.
Heat 1 inch of oil in a sauce pan over medium-high heat.
Once the oil starts to shimmer, sprinkle in a pinch of flour.
If it sizzles the oil is hot enough.
Fry pickles in batches until golden brown, about 3-5 minutes.
Transfer to paper towel lined plate.
Sprinkle with kosher salt.
Serve immediately.
NOTES
*I never recommend canola oil for anything. Have you ever eaten a canola? If you want to use it, that's up to you. If you have an electric deep fryer, use the oil they suggest. Ours suggests we use peanut oil as long as no one has an allergy. I hope you try this recipe. I absolutely love deep fried pickles. We usually order then when we go out, but now with this amazing recipe...we will be making them at home.
Nutritional Information:
Nutrition Facts not guaranteed.
Calories: 364
Total Fat: 29.5g
Saturated Fat: 4.4g
Cholesterol: 43mg
Sodium: 645mg
Carbohydrates: 20.1g
Fiber: 08.g
Sugar: 3.4g
Protein: 5g
