Saturday, March 22, 2014

Fried Dill Pickles

Eric loves dill pickles. If we go out to eat and I order a sandwich (sandwiches always seem to come with a pickle), he never fails to ask if he can have it. So when I saw these fried pickles, I had to make them for him.

Recipe slightly adapted from here.

Sliced dill pickles (approximately 36)
1 1/2 cup Panko breadcrumbs
Oil for frying
1 cup flour
1 cup milk
1 egg
1 teaspoon paprika
1/2 teaspoon dried dill

In a heavy-bottomed sauce pan, heat oil to between 360 and 370 degrees using a candy thermometer.

In a shallow dish, combine the flour with salt and pepper. In a second shallow dish, beat egg and milk together. In a third shallow dish, combine the breadcrumbs with paprika and dill.

Pat the pickles dry with paper towel. Dredge the pickles in the flour then in the egg mixture. Shake off excess liquid then coat the pickles in the breadcrumbs.

Fry the pickles in small batches for 3 to 4 minutes or until they turn brown and crispy. Place on a paper towel-lined plate to absorb any excess oil.

Serve with dip such as marinara sauce or ranch dressing.



More Appetizer Recipes:
Bacon and Cheese Deviled Eggs 
Cheese Puffs for Cheese Lovers!
Homemade Pita Chips 
Spinach Balls with a Spicy Tomato Dipping Sauce 
Roasted Peas

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