In honor of state and county fair foods, I’ve been sharing recipes for some of the more creative items to get served. This week, it’s something that I’ve only recently tasted…… Spicy Fried Pickles! I liked it so much, that I bought several boxes of the pre-made frozen version. But, when I make them fresh, here’s what I do.
I get some buttermilk, garlic and cayenne powders, Italian seasoned bread crumbs, ranch dressing, a jar of dill pickle slices, and peanut oil.
From there, it’s just mixing the ingredients in a bowl, coating the pickle slices, and frying in the oil.
I am thinking of tinkering with the recipe a bit. Maybe adding some parmesan to the breading mix. Or, stepping up the heat by adding hot chili oil instead of peanut oil. I bet they’d be great with Mac and Cheese. As it is, Jenny and I have been enjoying our Spicy Fried Pickles with hamburgers.
Ingredients
2 cups peanut oil for frying, or as needed,
1 (32 ounce) jar dill pickle slices, drained
1 cup panko crumbs
1 teaspoon cayenne pepper
1 teaspoon black pepper
½ teaspoon garlic powder
1 cup of buttermilk (Making your own is easy and WAY cheaper than buying.)
1 (8 ounce) bottle Ranch dressing
Heat the oil in a large heavy skillet over medium heat. Pat the pickle slices dry with paper towels. In a small bowl, stir together the bread crumbs, cayenne pepper, black pepper and garlic powder. Dip pickle slices into the egg, and then coat with the bread crumb mixture. Fry the pickles in the hot oil, until golden brown on each side, turning once. Transfer to paper towels, and serve hot with Ranch dressing.