Deep fried pickles with wet batter

Sorry guys but no pictures on this one.

This is better if you have a deep fryer: otherwise, you might want to use the other method I have on the blog here.

I found that sometimes with the egg and bread crumbs that it didn't stick as well, so I decided to try a wet batter.

If you want to try it the other way, you just put egg in one dish and whisk it, and Italian bread crumbs in the other. Coat the pickles in the egg and then the bread crumbs and then fry.

The problem with this wet batter is that it doesn't stay all in one piece. I also found that you have to leave them on longer. I under fried them a little and the batter came out a bit chewy.

To make the batter, crack one egg into a large bowl. Add some flour until its kind of lumpy and then add a little water until to have a consistency that is reasonable. You don't want it too watery or it won't stay on the pickles.
Don't add salt; the pickles are salty enough.
A good idea is to add Italian bread crumbs, maybe some Thai seasoning and basil.
You may also want to try it with two eggs rather than adding water; this may help it stick.
OR you can add beer and make a beer batter.

Cut large pickles in quarters and small ones in half, always lengthwise.

Grab a large pan that is fairly deep or has some sort of side to it.

Add about a half inch of cooking oil (I use olive oil) and put the heat to medium. Leave it for a few minute until it's hot.
The best way to tell if it's hot enough is to throw a small bit of batter in and see if it sizzles and bubbles. If it does, it's ready.

Make sure you have your container for them ready and right beside the pan, as you don't want to be throwing hot pickles around.

The first time you do this you might want to start with only a few pickles at a time.

Coat the pickles in the batter and using tongs or another metal intensity (plastic will melt), pick them up and place them on the oil. Stand back; if your oil is too hot, it may splash.

Leave them for a minute or two or until you hear the sizzling sound change or see them browning. You want them a nice light brown colour.
If necessary (depending on how deep your oil is), flip them over and repeat.

Once they are done just throw them into your dish and do the next batch.

Make sure you have a window open and the fan on; the deep frying makes a lot of smoke and your smoke alarm WILL go off.

If you want some dip for them, I recommend just making a mixture using mayo as a base with Parmesan cheese.
You can add some spices, mustard, ranch and Italian dressing, dill sauce, etc. Just mix stuff until you get something you like. The pesto mayo would be nice with these (with real mayo).

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