Deep fried pickles (another way)

I have made deep fried pickles a few times but haven't really perfected how to do it until now.

The problem with a wet coating is that it tends to separate once you put it in the pan. The problem with a dry coating is that it sometimes doesn't stick or doesn't completely coat the pickle.

I used the same method that I use to coat fish when I make it - first flour, then your egg, and then bread crumbs. This helps it to stick the best and it doesn't separate.

Start by cutting large dill pickles into halves or quarters - depending on the size and your preference.
Take three freezer bags or three deeps containers for your coatings. In the first one, pour some flour. In the second, whisk some eggs. In the third, mix some brea crumbs with any desired spices (garlic, chilli spice, etc.).

Make sure your pickles are still nice an moist, and then coat them in each item, starting with the flour, then the egg, and finishing with the bread crumbs. The bags work well because you can shake the pickles inside and have it coated completely.

Heat some oil (enough to cover half o the pickle) on medium low heat, or until food simmers when placed in the pan. Make sure the oil does not boil on its own - that means it's too hot.

Place a few of your coated pickles in the pan for a few minutes, or until they are golden brown and crispy. Flip them over and repeat.

You can make a sauce out of mayo, mustard, ranch, and some spices for dipping.

Comments

Post a Comment

Popular posts from this blog

Pierogies and Scrambled Eggs

Image
I absolutely LOVE pierogies, but I've always made them the same way; boil and then fry them. So this time, I decided to try something new, and pair them with some scrambled eggs for breakfast (or lunch). You will need: Ready-made pierogies (or home made, if you prefer)\ BBQ chicken seasoning Garlic salt Celery salt Two eggs (per person, I only made for me :P) 1/2 cup of shredded mozzarella cheese Butter or Pam for greasing the pan First, boil the pierogies until they are soft (cooked inside and no longer frozen). Grease a baking pan and place the pierogies on the pan. Sprinkle with chicken, celery and garlic seasoning on both sides and top with some mozzarella cheese. Broil for a few minutes, until the cheese is melted and pierogies have become slightly browned.  To make the eggs, crack them and put them in a small bowl, add a splash of milk, some BBQ seasoning, and the rest of the cheese, and mix until the eggs are all mixed together. Put in a frying pan stirring often to...
Read more

Cream cheese stuffed, bacon wrapped pork loin

Image
This is comfort food; there is nothing healthy about this.  I had a pack of nine of those small boneless pork loin chops and decided to do something super unhealthy with it! For 9 rolls, you need: 9 chops 1 package of garlic and herb cream cheese 1/2 cup of sweet BBQ sauce  1 cup of shredded mozzarella cheese  1 teaspoon of garlic salt 1 pack of bacon Begin by tenderizing the meat to flatten it out. You can use whatever tools you have that work to do this; a meat tenderizer is ideal though.  Mix the cheese, cream cheese and garlic salt together in a bowl.  Spoon about a tablespoon of the cream cheese mixture into the centre of each pork chop, and roll it up. Coat it in BBQ sauce.  Wrap two slices of bacon around each pork chop roll.  Preheat the oven to 375 degrees and bake for 20-30 minutes, or until the pork is cooked through. If the bacon is not sufficiently crispy, put the oven on broil for a few minutes.
Read more

Garlic Basil Chicken with Tomato Butter Sauce (stolen and revised)

So I started off cooking this meal exactly as the recipe stated, but I didn't have all the exact ingredients, and the flavours just weren't where I wanted them to be, so I made some changes. I'll post the link to the original recipe, and then write out what I did below. I'm sorry I don't have any pictures this time! The only downfall of this recipe is that it's a bit time-consuming. However, you could always cook the chicken ahead of time, which would help. Original recipe is here . INGREDIENTS 1 lb. boneless skinless chicken breasts salt and pepper 2 tsp garlic salt 2 tsp lemon pepper 2 tsp paprika 1/4 cup of half&half cream ¼ cup olive oil 5-6 roma tomatoes, diced 2 cloves garlic, minced 1/2 small white onion, minced 3 tbsp dried basic  ¼ cup margerine 8 ounces pasta, like spaghetti, linguine, or bucatini (I used spaghettini) 1/2 cup of mushroom Ragu (if needed) INSTRUCTIONS Cover the chicken with plastic wrap and pound each p...
Read more