Well, I have to admit I absolutely love fried pickles. We're starting to find more and more places out here that serve them but it's still pretty slim in terms of those that do. When I do find them, I order them. However, it's not an item that works very well in terms of getting an extra order and taking them home for the next day
I ran across an oven version as I don't generally ever fry foods here with lots of oil.
So, to start, I made a dipping sauce:
Dipping Sauce:
1/2 cup light Dukes mayo, I used our regulars stuff
2 tblsp pickle juice (from the jar of pickles)
1 tblsp sriracha hot sauce (or your favorite hot sauce)
Then the pickles:
Ingredients:
One small jar dill pickle chips
One small box panko (Japanese bread crumbs)
2 eggs
1 cup milk
sea salt and fresh ground pepper, to taste (I added some Smittys)
On my first run, the batter wasn't thick enough and didn't stick to the pickles very well. As you might guess, that caused a little bit of a problem so I'll work on it next time. I didn't dry/blot the pickles beforehand so perhaps that will help
In any event, here are the directions I followed:
Directions:
Preheat oven to 415 degrees. Line a cookie sheet with aluminum foil and spray generously with non-stick spray. Mix the egg and milk together in a bowl. Drain the pickles from the jar and add them to the egg/milk mixture. Place panko in a large ziploc bag. Add the pickles to the panko and shake vigorously so that all the pickles are well coated in panko.
Spread the pickles out in a thin layer on the baking sheet and bake for 20 minutes or until the panko turns golden brown
After all was said and done, they were very good for a first try. One of my kids says they need more crunch but I think that gets to the batter issue as they weren't uniform in terms of the bread crumbs. I piled more on after they went on the cookie sheet. Next time........
In any event, using good pickles is key. Don't get the cheap sandwich slices.
Here's the result:
The dipping sauce is excellent so you may only want that for other things, if you aren't into the pickles, seriously.
Thanks for looking.
I ran across an oven version as I don't generally ever fry foods here with lots of oil.
So, to start, I made a dipping sauce:
Dipping Sauce:
1/2 cup light Dukes mayo, I used our regulars stuff
2 tblsp pickle juice (from the jar of pickles)
1 tblsp sriracha hot sauce (or your favorite hot sauce)
Then the pickles:
Ingredients:
One small jar dill pickle chips
One small box panko (Japanese bread crumbs)
2 eggs
1 cup milk
sea salt and fresh ground pepper, to taste (I added some Smittys)
On my first run, the batter wasn't thick enough and didn't stick to the pickles very well. As you might guess, that caused a little bit of a problem so I'll work on it next time. I didn't dry/blot the pickles beforehand so perhaps that will help
In any event, here are the directions I followed:
Directions:
Preheat oven to 415 degrees. Line a cookie sheet with aluminum foil and spray generously with non-stick spray. Mix the egg and milk together in a bowl. Drain the pickles from the jar and add them to the egg/milk mixture. Place panko in a large ziploc bag. Add the pickles to the panko and shake vigorously so that all the pickles are well coated in panko.
Spread the pickles out in a thin layer on the baking sheet and bake for 20 minutes or until the panko turns golden brown
After all was said and done, they were very good for a first try. One of my kids says they need more crunch but I think that gets to the batter issue as they weren't uniform in terms of the bread crumbs. I piled more on after they went on the cookie sheet. Next time........
In any event, using good pickles is key. Don't get the cheap sandwich slices.
Here's the result:
The dipping sauce is excellent so you may only want that for other things, if you aren't into the pickles, seriously.
Thanks for looking.
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