Fried Pickles

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.

INGREDIENTS

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

Kosher salt

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

DIRECTIONS

1. 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.
2. Working in batches, toss pickles in flour until lightly coated, then dip in eggs, then toss in panko mixture until fully coated.
3. Place pickles on prepared baking sheet and bake until golden and crispy, about 15 minutes.
4. 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