Southern Fried Pickles

 

20180701_184016.jpg

Well it’s common knowledge that we Southerners will fry anything… no really, anything. As history states, the concept of frying pickles was started in Arkansas..and has become a southern favorite through the years. They are finding their way onto menus throughout the USA, normally as an appetizer .. however, I could eat a few of these for supper and be quite content for the night..The crunchy, salty bite is so good. If you haven’t tried them yet, I’m not sure what you are waiting for…. I was skeptical at first too, now I’m sad I didn’t try them sooner!! The ranch dip is KEY, you want it thicker than dressing, but with that same ranch flavor we know and love. Double dip, I won’t tell!!

You need: 

9 to 10 Dill Pickle Spears ( I recommend Mt. Olive® but if you can’t find them in your area, Walmart brand Dill is close)

4 to 5 eggs

2 tsp cajun seasoning

2 cups panko flakes

1 1/2 cups AP Flour

oil for frying ( I use vegetable )

The Ranch Dip 

1 1/2 cups Mayo

2 heaping tablespoons of Ranch powder mix

2-3 tablespoons whole milk

1/4 cup fresh dill, minced

 

20180701_181121.jpg

Start with the ranch dip, about 30 minutes before you begin the pickles. Add the mayo and ranch mix to a bowl and mix well. Then add the milk and dill and mix until well combined. Cover and Chill.

 

With a spoon, gently remove the seeds from the pickles. This helps with the water vs. oil factor and you really won’t miss them.

Lay them on a paper towel lined plate and pat dry with a clean paper towel.

0000000000000000000000000000000000000000.png

Beat the eggs in a shallow dish, such as a pie pan and add the cajun seasoning. Beat with a fork until well combined.

Begin heating oil slowly to 350*

000000000000000000000000000000000000000000.png

In 2 separate bowls or pans add the flour and the panko.

You will roll the pickle in flour, then the eggs and then in the panko. After the panko, Let sit for 5 minutes on a plate.

00000000000000000000000000000000000000000000000000000.png

20180701_183211.jpg

With tongs, gently place the pickles in the oil.

Do not crowd the pan or fryer. I only fry three pickles at a time and they fry quickly. About 4 minutes total. Fry for 2 minutes then turn them.

Let them drain on a paper towel lined plate for about 3 minutes. 20180701_183939.jpg

Serve immediately with ranch! Garnish with more dill if desired.

IMG_20180701_185749_433.jpg

 

 

00000000000000000000000000000000000000000000000000000000

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s