Fried Pickles

Everything tastes better fried, it's a fact of life. Pickles are one of my favorite fried items. About 2 years ago, Bruce and I celebrated our first anniversary at The Garden Restaurant that sits on top of Joseph Smith Memorial building. It was our also our first time eating fried pickles. After the first bite Bruce turned to me and said, "you can make these at home." It took me 2 years to find a recipe I liked and to get the courage to try.

It was messy, gooey, and delicious. Here is the recipe for anyone who wants a challenge.

1. cut the spares into 1/2" chunks.

 

 2. You are going to coat the pickles in flour mixture. In a baggie mix 1cup flour, 1/2 tsp salt, 1 tsp black pepper

 

3. After coating the pickles in flour, dip in a milk mixture. In a bowl mix 1 egg and 1/2 cup buttermilk.

 

4. After the milk bath, coat pickle in a cracker mixture. In another bag, or on a plate, mix 2 cups finely crushed saltines, 1/2 tsp cayenne, 1/2 tsp dried dill weed, sprinkle garlic salt and lemon pepper.

5. Finally, drop the pickles in oil that has been heated to about 350 degrees. Once the pickles are a golden brown on both sides, place them on a plate with paper towel. Let them cool before eating.

 

*For an extra something yummy, mix up your favorite ranch dip recipe to dip the pickles in. 

Here is the original recipe:

Restaurant Recipe

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. Food Network Kitchens have not tested this recipe in the proportions indicated and therefore cannot make representation as to the results.

Fried pickles
2 cups dill pickle chips
1 cup flour
1/2 teaspoon salt plus more to taste
1 teaspoon black pepper plus more to taste
1 egg
1/2 cup buttermilk
2 cups finely crushed saltines
1/2 teaspoon cayenne
1/2 teaspoon dried dill weed
Salt to taste
Oil for frying

Method:
In a large plastic food-storage bag, mix together the flour, salt and black pepper. Place the pickle chips in the bag and shake until they are well coated.

Mix together the eggs with the buttermilk. Place the crushed saltines on a plate and mix in the cayenne and dill weed. In batches, dip the flour-coated pickles into the eggs and then lightly dredge in the saltines. Place cracker-coated pickles on a large plate or sheet. Repeat until all the pickles are coated.

In a large, heavy skillet heat 1/2 inch of oil on medium heat until it reaches 350 degrees. Cook the pickles for one minute or until golden brown, turning once. Depending on the size of your skillet will probably have to do in several batches. Drain on paper towels.

Serve immediately with your favorite buttermilk dressing.

Yield: 2-4 servings