Crispy Fried Pickles With Buttermilk Dipping Sauce
Serves: 4
Ellsworth Rath
1 January 1970
Based on User reviews:
50
Spice
49
Sweetness
48
Sourness
36
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
4 cups
Canola Oil (for frying)1 tsp
Granulated Garlic1 tsp
Paprika1 cup
All-Purpose Flour1 cup
Buttermilk2 tbsps
Mayo1 tsp
Chives (chopped fresh)1 tsp
Ground Cumin1 tsp
Dill (chopped fresh)1 tsp
CayenneDirections:
1
Watch how to make this recipe
2
In a large Dutch oven or heavy pot, preheat the canola oil to 375 degrees F
3
Using a mandoline or sharp knife, slice the pickles into 1/8-inch-thick rounds
4
Place the panko breadcrumbs into a food processer and pulse until finely ground, 3 to 4 pulses
5
Place the panko into a medium mixing bowl and add the granulated garlic, paprika and some salt and pepper
6
Place the flour into a separate medium mixing bowl
7
Place the buttermilk into another medium mixing bowl and season with the hot sauce
8
Begin coating a few pickle slices at a time by first dredging into the flour and patting off the excess
9
Then place the floured slices into the buttermilk
10
Allow the excess to drip off, then transfer to the seasoned panko
11
Coat in panko then set aside
12
Repeat until all of the slices are coated
13
To fry, carefully place a few battered pickles into the hot oil
14
Cook until golden brown on the first side, 2 to 3 minutes
15
Then carefully turn over and cook for 2 minutes more
16
Using a slotted spoon or sieve, remove the pickles and place onto a paper-towel-lined dish to drain
17
Season with salt and serve hot with the Buttermilk Dipping Sauce
18
Whisk together the buttermilk, mayo, chives, cumin, dill and cayenne in a medium mixing bowl to combine
19
Season with salt and pepper
20
Cover and refrigerate until ready to use