Fried Pickles Sound Strange, Taste Sensational

Julie Ryan Evans
Food & Party
11

fried picklesI don't like pickles. I pick them off of burgers, and hunt for them in sandwiches so I'm not caught off guard by their sour presence. So when someone (ahem, Jeanne) asked if I wanted to try fried pickles in a restaurant, I almost passed. Choosing to be polite/adventurous, I took one, took a timid bite and ... they were one of the best things I've eaten EVER.

Not finding them on many (actually any) restaurant menus in my area, I had to feed my ongoing craving for them somehow. So I found this recipe from Taste of Home to make them myself, and I've got to say they're pretty close the original goodness I tasted. They're a great party appetizer, but make plenty, because they'll go quickly.

Fried Dill Pickle Coins

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 eggs
  • 1 cup milk
  • 3 cups thin dill pickle slices, drained
  • Oil for deep-fat frying
  • Ranch salad dressing, optional (but oh so good!)

Directions

  • In a shallow bowl, combine the flour, salt and pepper. In another bowl, beat eggs and milk. Blot pickles with paper towels to remove moisture.
  • Coat pickles with flour mixture, then dip in egg mixture; coat again with flour mixture.
  • In an electric skillet or deep-fat fryer, heat oil to 375°.
  • Fry pickles, about 10 at a time, for 3 minutes or until golden brown, turning once. Drain on paper towels.
  • Serve warm with ranch dressing if desired. 


Image via jenny8lee/Flickr

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