I’ve had a few questions pop up about my deep fried pickles.
I don’t have step by step photos of how these are done, and I haven’t perfected the recipe to the point where they’re perfect. I still have some of the coating falling off…

Here’s my basic process with them, with a few changes I’ve made that might work a little better…

First step is to cut and chill the pickles. Cut them into long halves, or quarters.  Put them on a baking sheet, and place them in the freezer for 30 mins. While they’re chilling, make up a simple egg wash (one egg, and one ounce of water, mix well, and mix again BEFORE coating). Then, make up the dry mix.  The dry mix is simply panko bread crumbs and dried dill, at about an 7 to 1 ratio.
Once the 30 minutes is up, remix the egg wash. Press the pickles into the dry mix, then press the mix into the dills to make a ‘tight’ coating. This is the point where I fried them. I think THAT was a mistake, so the ‘new process’ will be to put them back in the freezer for another 15 – 20 mins in order to ‘re-harden’.
Heat a fryer to 375f. Carfeully drop in the chilled pickled (don’t over fill the fryer) and cook in batches. If you are doing a lot, and want to keep them warm, when they come out of the fryer, place them on a drying rack and place in a 200 degree oven. They’ll be done when they float to the surface and the coating is a golden brown.

They are good hot or cold, though I prefer them hot (well, warm…)

Bob

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