Fried Pickles And Onion Rings
Serves: 3
Eloise Gerhold
1 January 1970
Based on User reviews:
50
Spice
54
Sweetness
54
Sourness
38
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
Special equipment: a deep-frying thermometer; 3 baking sheets In a large, heavy saucepot fitted with a deep-frying thermometer, heat the oil to 350 degrees F
2
Line one baking sheet with paper towels; line a second baking sheet with parchment; and set a rack over a third baking sheet
3
Cut the ends off the onions and peel the skin
4
Slice the onions crosswise into three rounds, then separate into rings
5
Place the dill pickle chips on the paper-towel-lined baking sheet, cover with more paper towels and dry well
6
Whisk the eggs in a medium bowl
7
Add the buttermilk and whisk to combine
8
In another medium bowl, whisk together the flour, 1 tablespoon salt and 1/2 teaspoon pepper
9
Place the breadcrumbs in a shallow dish
10
Toss the onions rings in the seasoned flour; coat well
11
Then dip the onion rings in the buttermilk mixture
12
Dredge the onion rings a second time in the flour and again in the buttermilk (for a double dredge)
13
Toss the onion rings in the breadcrumbs and place on the parchment-lined baking sheet
14
Use the same double-dredge process--flour, buttermilk, flour, buttermilk, panko--for the pickle chips
15
In batches, fry the onion rings until golden brown, 1 to 1 1/2 minutes
16
Remove to the rack to rest
17
Sprinkle immediately with salt
18
Fry the pickle chips until golden brown, 1 to 2 minutes
19
Remove to the rack and sprinkle with salt
20
Serve immediately