Fried Dill Pickles
A true Southern phenomenon - fried dill pickles can be found as a side item at any home-cookin' buffet establishment or nearly anywhere they serve fried catfish. Yes, it has to always be dill pickles. And you can use any batter you know you like, but I encourage you to consider Panko breadcrumbs for an extra crispy experience. Also, consider frying sliced zucchini in this same batter.
About 2 full pickles (or 12 sandwich slices)
oil for frying (I recommend peanut oil)
1-2 cups of Panko breadcrumbs (optional)
1 cup all purpose flour (or chickpea flour)
1 cup milk (substitute with water for vegan option)
1 teaspoon baking powder
1 egg (substitute with aquafaba or 3 tablespoons of water for vegan)
1 teaspoon paprika
1/2 teaspoon black pepper
1/2 teaspoon dill (optional)
Preheat oil to 360-370 degrees F in cast iron pan or heavy-bottomed pan, about 1-inch deep.
Combine all batter ingredients and stir until smooth, let sit at least 5 minutes.
Dab pickle slices on paper towels to dry them. Place about 1/2 cup of Panko bread crumbs in a bowl (add more as needed). (If they get wet, they don’t stick so it’s best to work in small batches.)
Dip each pickle slice in the wet batter and then gently toss in the bread crumbs, let sit for a minute or so, this will allow the crumbs to stick better.
Fry in small batches for 3-4 minutes or until brown and crispy. Serve immediately.
Originally posted at: SpendWithPennies.com