Snack Essentials Pan Fried Crispy Dill Pickles Recipes
CRISPY FRIED PICKLES!
You have to try these at least once. They are absolutely delicious... dip them in a little ranch dressing and you'll be addicted! Use your favorite cucumber pickles (I've only tried Dills, but Sweets might be good too!)
Provided by kelycarter_
Categories Lunch/Snacks
Time 8m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil.
- Remove any excess liquid from pickles by blotting on paper towel.
- Place flour in a plastic ziptop bag and add pickles, shake well to coat.
- Beat Egg and 1 Tbsp of water together in a bowl.
- Combine Bread Crumbs and Seasoning in a second ziptop bag.
- Take 1 floured pickle and dip into egg mixture. Shake lightly to remove excess egg and place in Bread Crumbs. Shake Bag.
- Repeat for all pickles.
- Fry until golden brown.
- Serve with Ranch Dip.
Nutrition Facts : Calories 80.4, Fat 1.2, SaturatedFat 0.3, Cholesterol 18.6, Sodium 655.1, Carbohydrate 14.3, Fiber 1.4, Sugar 1.6, Protein 3.1
SNACK ESSENTIALS: PAN-FRIED CRISPY DILL PICKLES
I threw these together last night as a movie snack. I love deep-fried breaded pickles, but I did not want to go to the bother of all that mess. So, I came up with this idea. Thinly sliced dill pickles; not breaded, but tossed in some flour, breadcrumbs, and a few spices. Yummy stuff, and easy/peasy to assemble. Ate them downstairs, while watching the movie, Silver Bullet. So, you ready... Let's get into the kitchen
Provided by Andy Anderson ! @ThePretentiousChef
Categories Other Snacks
Number Of Ingredients 15
Steps:
- PREP/PREPARE
- You could probably make these with just about any kind of pickle; however, for me good tangy dill pickles are the best. And, if you do not make your own, some of the best store-bought ones are Bubbies... Full Stop.
- To me, this is a throw together recipe. You do not need to use 1/4 cup of flour and 1/4 cup of breadcrumbs... just make sure you have an equal amount of each. As for the spices... It is a pinch of this, and a dash of that. What spices do you like? Well, chuck 'em in the bowl.
- Gather your ingredients (mise en place).
- Thinly slice your pickles into rounds, almost 1/4 inch (0.6cm) thick.
- These are not the thick sliced pickles that you use when you bread and deep fry them. These are thin, and the coating is light. I tried thinner, but you could not taste the pickle; thicker, and they came out soggy... And nobody likes a soggy pickle.
- Add the flour, breadcrumbs, and spices to a bowl, and chuck in the pickle slices.
- Toss until thoroughly coated and let rest for about 5 minutes.
- While the pickles are resting pour about 1/8 (0.31cm) of oil into a skillet over medium heat. Just enough to completely cover the bottom of the pan.
- You will know the oil is ready, when you toss in a few breadcrumbs, and they begin to sizzle.
- Knock off any excess coating, then add the pickles in a single layer.
- Cook 1 - 2 minutes, then flip and cook an additional minute.
- Drain on paper towels.
- PLATE/PRESENT
- Serve by themselves or with a dipping sauce; like ranch dressing or BBQ sauce. Enjoy.
- Keep the faith, and keep cooking.
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