Monday, March 16, 2015

Fried Pickles

fried-pickles

INGREDIENTS

  • canola oil
  • 16 ounces sliced dill pickles
  • 1/3 cup mayonnaise (or plain yogurt)
  • 1 egg
  • 1 cup flour
  • 1/4 cup cornstarch

Coating
  • 2 cups panko bread crumbs
  • 1/4 teaspoon dried dill weed
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon onion powder
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon pepper

DIRECTIONS
  1. Heat 1” oil in a large skillet over medium high heat.
  2. Drain pickles reserving 3/4 cup juice.
  3. Place pickles in between paper towels and press out extra juice.
  4. In a medium bowl, combine pickle juice, yogurt, egg, flour, and cornstarch.
  5. In a separate bowl, combine coating ingredients.
  6. Place as many pickles as will comfortably fit in the bowl of batter. Toss.
  7. Then place a couple at a time in coating.
  8. Test one pickle in oil to see if it is hot enough. You will know it is at the right temperature if your pickle immediately starts to bubble around the edges.
  9. Fry pickles in batches, not overcrowding, for 2-3 minutes and transfer to a paper towel line plate.
 Recipe and photo from No More To Go

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