Thursday, September 27, 2012

Fried Pickles

Fried Pickles. Have you had them? If not, try them. They are delicious.

Todd and I are HUGE fans of the Minnesota State Fair. Every year, on the first opening weekend we wake up really early and head to the fairgrounds, where we meet my brother Tom. We, the hungry threesome, begin our full day adventure by first talking about what is an absolute must stop. Fried pickles are ALWAYS a unanimous vote.

I have often thought to myself, "can it really be hard to fry pickles?" and I always answered myself with a no. However, the breading. The breading could be difficult. Nope, it turns out it was really, really easy.

Don't they look scrumptious!?

So, that being said, here is the recipe:

Fried Pickles
Serves: 2-4

Pickles (I used the already sliced Vlasic Ovals, but you can slice them if that's your thing.)
1/2-3/4 cup canola or vegetable oil, for frying
1 egg, lightly beaten
1/4 cup buttermilk. (I used 2%)
1/2 cup all-purpose flour, divided
1/2 cup cornmeal
1 teaspoon cayenne pepper, optional
1 teaspoon garlic powder
Salt and Pepper, to taste
Ranch dressing, for dipping

Pull out three shallow bowls. In one, lightly beat egg and buttermilk.
In the second, add 1/4 cup all-purpose flour. In the third, combine the remaining 1/4 cup all-purpose flour, cornmeal, salt, pepper, cayenne pepper, and garlic powder. Stir to combine.

Pour oil to a depth of 1/4 to 1/2 inch in a large skillet; heat to 375°.

Using a fork, dredge each pickle slice in plain flour first, then in egg mixture, and then in cornmeal mixture. Drop into hot oil. Working in batches, cook 3-4 minutes on each side or until golden brown and crispy. Drain on paper towels or a rack and sprinkle with salt.

These could easily be fried up ahead of time and re-heated later on for a great crowd-pleasing appetizer. Just bake at 350°F for 10-15 minutes!

Additionally, the breading is just a base. Add in any additional spices that tickle your fancy... and then tell me about them!

Source: A modified version of My Recipes

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