A few years ago, I was back in Minnesota for a wedding. I had time to do a wee bar tour of Fargo, North Dakota while I was there. I had the great good fortune to taste fried pickles for the first time. Now, if fried pickles have always been a part of your life, you are excused. For me, they were a revelation and I fell deeply in love. Next comes the hard part, where in the hell do I find them now that I’m home. I think about them frequently, so it’s time to make them myself!
I don’t have a deep fat fryer, so I’m primarily looking for baked recipes. I hope that turns out better than the donut experience my favorite GKid, you know the one, and I tried this summer. I’ve found a couple of recipes that sound promising. This is a composite of several I found on-line. Unfortunately, I either need a deep-fat fryer, another trip to Fargo or the address of something in the Seattle area that sells good fried pickles if I want to achieve fried pickle nirvana. Until then, I’m going to give the baked pickle recipe a shot.
1 c. panko bread crumbs
1/4 c. freshly chopped dill
2 tbsp. melted butter
1/2 tsp. garlic powder
1/4 tsp. cayenne pepper
Freshly ground black pepper
1/2 c. all-purpose flour
2 large eggs
1 c. pickle slices, patted dry with paper towels (I’m using my Kool-aid pickles because I still like them)
Ranch dressing, for dipping
- Preheat oven to 450° and line a large baking sheet with parchment paper. In a shallow bowl, stir together bread crumbs, dill, melted butter, garlic powder, and cayenne and season with salt and pepper. Put flour in another shallow bowl. In a third bowl, beat eggs.
- Working in batches, toss pickles in flour until lightly coated, then dip in eggs, then toss in panko mixture until fully coated.
- Place pickles on prepared baking sheet and bake until golden and crispy, about 15 minutes.
- Serve with ranch.
* From the Recipe Box:
I’m not a huge ranch dressing fan, so I’ll dip them in tarter sauce or even blue cheese.
Don’t panic, these are pink because I used my Kool-aid pickles.
Next time, I’ll fry them. These were a bit of a disappointment. Since the Aranchini turned out well, it’s time to fry. I’ll keep you posted.
and remember: Every day brings a chance for you to draw in a breath, kick off your shoes and dance. Big kiss, Lynn