Lunch: Fried Pickles

Recipe by Lauren Miyashiro These crunchy, juicy fried pickles will change the way you think about french fries.

Ingredients

12 large pickle spears, drained and patted dry
1 c. all-purpose flour
1 tsp. garlic powder
1 tsp. kosher salt
2 large eggs, lightly beaten
2 c. panko
Vegetable oil, for frying
1/4 c. Ranch dressing, for serving
1 tbsp. Hot sauce, for serving

Instructions

Prepare the pickles. Slice pickle spears lengthwise into thirds or quarters, depending on how thick they are, to create thin spears.
Set up the dredging station. In a medium bowl, whisk together flour and garlic powder. Put the eggs in a separate medium bowl and the panko in a third bowl. Working a few spears at a time, dredge the pickle spears in the flour mixture, toss the spears in the eggs, then dredge in panko.
Make the spicy ranch. Mix together ranch and hot sauce, adding more hot sauce if desired. Set aside until ready to serve.
Fry the pickles! Pour about 1 1/2-in vegetable oil into a large, deep skillet. Heat over medium heat until the oil reaches about 350 degrees F, or until the oil is shimmering. (If a splash of water sizzles when you flick it into the pan, it’s ready.) Working in batches, add 3-4 pickle spears to the hot oil using tongs. Do not crowd the pan, or the oil will cool! Cook until the spears are golden brown on one side, about 1 minute, then flip and cook until the second side is golden, about a minute more. Place the fried pickles on a cooling rack lined with paper towels. Serve hot with spicy ranch.

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