Fried Pickles
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"Appetizer, Fried Pickles"
Serves 4 | Prep Time 15 PT15M | Cook Time 15 PT30M | AppetizerWhy I Love This Recipe
Good appetizer
Ingredients You'll Need
2 cups dill pickle slices, drained and patted dry
1 cup all-purpose flour, divided
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper (optional, for spice)
1 cup buttermilk
1 large egg, lightly beaten
1 cup panko breadcrumbs
1 teaspoon dried parsley
Vegetable oil, for frying
Salt and pepper, to taste
Directions
Drain and pat dry the pickle slices thoroughly to remove excess moisture.
Combine 1/2 cup of the flour, paprika, garlic powder, cayenne pepper (if using), salt, and pepper in a shallow mixing bowl.
In another shallow bowl, combine the buttermilk and beaten egg.
Place the remaining 1/2 cup flour in a third shallow dish.
In a fourth dish, combine the panko breadcrumbs and dried parsley.
Dredge each pickle slice in plain flour first, then dip into the buttermilk and egg mixture, and finally coat with the seasoned breadcrumb mix. Press gently to ensure the coating adheres. Place the coated pickles on a baking sheet lined with parchment paper.
Heat 2 inches of vegetable oil in a heavy-bottomed pot or deep fryer to 350°F (175°C).
Carefully fry the coated pickles in small batches for 2–3 minutes per side, or until golden brown and crispy. Avoid overcrowding the pot.
Using a slotted spoon, transfer the fried pickles to a plate lined with paper towels to drain excess oil.
Serve immediately with your favorite dipping sauce, such as ranch or spicy mayo.
Pairs Well With
lemon iced tea
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