Author Notes: If you are willing to use a thick, hearty dill pickle in this recipe, you will be rewarded with a delicious fried pickle. Too often, fried pickles are made us
Serves 4 to 6
- One32-ounce jar of dill pickles
- 1/2cup flour
- 1tablespoon whole milk
- 1 1/2cups panko breadcrumbs
- 1cup loosely packed fresh herbs (I use a mix of parsley, tarragon, and chives)
- Optional spices (see step 2 for suggestions)
- Canola oil
- Salt, for seasoning
- Lemon wedges and/or dipping sauce for serving, optional
- Cut the pickles into 1/2-inch-thick slices and set them aside. Gather three wide shallow bowls. Add the flour to the first bowl. Crack the eggs into the second bowl. Add the milk to the eggs and whisk to combine. Place the panko and herbs in a food processor and pulse until the herbs have blended with the breadcrumbs. Placed the herb breadcrumb mixture into the third shallow bowl.
- This step is optional. If you want to spice up your fried pickles, you can add 1 to 2 teaspoons of your favorite dry spices to the panko mixture. Some suggestions include cayenne, smoked paprika, crushed fennel seeds, or dried oregano. Use your imagination and feel free to experiment with less traditional flavors like cumin or curry powder.
- Working in batches, take your pickle slices and dredge them in the flour. Next, dip the pickles in the egg wash, so that the outside of each pickle is completely covered in egg. Next, coat the pickles in the panko mixture. When the pickles are fully coated in panko, lay them out on a rimmed baking sheet.
- Set a large pot over high heat, and add enough oil to fill the pot approximately 1 inch full. You want to heat the oil to between 350° and 375° F. When the oil approaches 350° F, turn the heat down to medium. Fry the pickles in batches. When they are golden brown on the outside, remove them to a rimmed baking sheet lined with paper towels, and season them lightly with salt. Serve with lemon and/or your favorite dipping sauce and enjoy.