When Molly moved to Grand Forks, her pickle and ranch intake quadrupled, since fried pickles are common at restaurants and parties. They’re crunchy on the outside, snappy on the inside and way too easy to eat — a perfect fun side to a farmer’s lunch.
| Level: | Intermediate |
| Total: | 30 min |
| Active: | 20 min |
| Yield: | 4 to 6 servings |
| Level: | Intermediate |
| Total: | 30 min |
| Active: | 20 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1/2 cup (104 grams) mayonnaise
- 1/4 cup (40 grams) dill pickle relish
- Hot sauce, as desired
- Neutral oil, for deep-frying
- 2 cups (225 grams) dill pickle slices
- 1 cup (130 grams) all-purpose flour
- 2 tablespoons (30 grams) whole milk
- Splash of hot sauce
- 2 large eggs
- 2 cups (120 grams) panko breadcrumbs
- 2 teaspoons dried dill
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- Flaky salt, for serving
Instructions
- For the dip: In a small serving bowl, stir together the mayonnaise and relish. Season with hot sauce and stir once more. Refrigerate until ready to serve. (The dip can be made up to a day ahead.)
- For the pickles: Add 2 inches of oil to a large, deep-sided pot or saucepan and heat over medium high to 360 degrees F. Line a baking sheet with paper towels and fit with a wire rack.
- Using paper towels, pat the pickles dry. Add the pickles to a medium mixing bowl and sprinkle with the flour. Toss to combine until the pickles are coated in flour.
- To prepare the dredge: In a separate shallow bowl, whisk together the milk, hot sauce and eggs. In a third bowl, combine the panko, dried dill, paprika, cayenne, garlic powder and kosher salt.
- Working in batches, dredge the flour-dusted pickle chips in the egg mixture, then the panko mixture, making sure to coat them completely and evenly.
- Fry half of the breaded pickles in the hot oil, flipping once, until crisp and deep golden on both sides, about 1 minute per side. Remove to the prepared baking sheet to drain of excess oil. Season with flaky salt. Repeat with the remaining dredged pickles. Serve immediately with the dip.
- Like all fried foods, the pickles are best right after frying. Leftover pickle dip will keep covered in the refrigerator for 2 to 3 days and is a good dip for other fried foods and crunchy snacks or as a sandwich spread.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 481 |
| Total Fat | 35 g |
| Saturated Fat | 4 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 7 g |
| Cholesterol | 69 mg |
| Sodium | 513 mg |
| Serving Size | 1 of 6 servings |
| Calories | 481 |
| Total Fat | 35 g |
| Saturated Fat | 4 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 7 g |
| Cholesterol | 69 mg |
| Sodium | 513 mg |
Reviews
Loved this recipe so so much!!! Never knew how fabulous deep fried pickles were. So easy to make. Omg so so yummy!!