Crispy Fried Pickles with Buttermilk Dipping Sauce

Total Time:
30 min
Prep:
15 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 4 cups canola oil, for frying
  • One 32-ounce jar whole dill pickles
  • 2 1/4 cups panko breadcrumbs
  • 1 teaspoon granulated garlic
  • 1/2 teaspoon paprika
  • Kosher salt and freshly cracked black pepper
  • 1 cup all-purpose flour
  • 1 1/2 cup buttermilk
  • 1 teaspoon hot sauce, such as Crystal brand
  • Buttermilk Dipping Sauce, recipe follows
  • Buttermilk Dipping Sauce:
  • 1 cup buttermilk
  • 2 tablespoons mayo
  • 1 teaspoon chopped fresh chives
  • 1 teaspoon ground cumin
  • 1 teaspoon chopped fresh dill
  • 1/2 teaspoon cayenne
  • Kosher salt and freshly cracked black pepper
Directions

In a large Dutch oven or heavy pot, preheat the canola oil to 375 degrees F. Using a mandoline or sharp knife, slice the pickles into 1/8-inch-thick rounds.

Place the panko breadcrumbs into a food processer and pulse until finely ground, 3 to 4 pulses. Place the panko into a medium mixing bowl and add the granulated garlic, paprika and some salt and pepper. Place the flour into a separate medium mixing bowl. Place the buttermilk into another medium mixing bowl and season with the hot sauce.

Begin coating a few pickle slices at a time by first dredging into the flour and patting off the excess. Then place the floured slices into the buttermilk. Allow the excess to drip off, then transfer to the seasoned panko. Coat in panko then set aside. Repeat until all of the slices are coated.

To fry, carefully place a few battered pickles into the hot oil. Cook until golden brown on the first side, 2 to 3 minutes. Then carefully turn over and cook for 2 minutes more. Using a slotted spoon or sieve, remove the pickles and place onto a paper-towel-lined dish to drain. Season with salt and serve hot with the Buttermilk Dipping Sauce.

Buttermilk Dipping Sauce:

Whisk together the buttermilk, mayo, chives, cumin, dill and cayenne in a medium mixing bowl to combine. Season with salt and pepper. Cover and refrigerate until ready to use. Yield: 1 1/2 cups.


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