Hey I'll try anything once. Even if sounds quite peculiar, I'm game. So when I heard these two ladies talking about how incredible fried pickles were and how they each made them differently, I kind of leaned in closer to catch the gist of what they were saying. "Incredible! Said one lady to the other. "Awesome", said the other, "just like my Granny used to make."
Crispy, tangy, spicy, delicious were the other word that made me want to walk up and ask them for the recipe. I bought the ingredients to make them that day. Why not I thought. What's there to lose. I just might like them.... And I did. No I love them! And you will too! Don't ever be afraid to try new things....you might end up finding one of your favorites.
12 dill pickle
1-2 cups Panko Breadcrumbs
Oil for frying
½ teaspoon garlic powder
1 cup flour
1 cup milk
1 teaspoon baking powder
½ teaspoon black pepper
½ teaspoon dill
Heat oil on medium high in a large skillet until sizzling.
Combine flour, milk, baking power, 1 egg, pepper and garlic powder in a large bowl. Stir until smooth, let sit for about 10 minutes.
Dry the pickle slices on paper towels until most of the moisture is gone. Pour some of the panko in a pan or shallow bowl and dredge the pickles until they are coated. The pickles can get your breadcrumbs wet so work only in small batches, pouring more as you need them.
After dredging in panko, dip each pickle slice in the wet batter. Then dredge once more in the breadcrumbs. Place them on a sheet of parchment paper and allow them to sit until you have finished with all the slices.
Fry the battered pickle slices in small batches for 3-4 minutes or until brown and crispy. Serve with ranch dip or ranch dressing.
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