Frying Up Some Pickles

Battered Fried Pickles at home with this recipe on Gift Style Blog Gave That

Recently my sister threw up her hands and said, you can't get away from them! What can't you get away from? You can'y get away from Parmesan fries and fried pickles, they're everywhere! Evidently the last straw came after she found them on the menu of a French restaurant in the city. Little did she know that she was about to get some more as that's exactly what we would be making that evening. Baked secret ingredient Parmesan fries already made their appearance a little while back, go check 'em out if you haven't already as they're actually rather good alongside these

Guess who was the main one snacking on the finished frickles? Yeah. Keep reading for:


Originally I was going to share my recipe for making breaded fried zucchini. This is definitely the season when many are blessed with tons of those base ball bat sized beauties but decided (thanks to sis ) to make battered fried pickles instead using the same technique. There are already loads of copycat recipes out there for making authentic pub style fried pickles. This isn't one of them. Instead, this is a recipe that uses the extra step of a Béchamel coating.

While fried foods are not something I eat or make often, the bitterness of the zucchini and vinegar of the dill pickles cut through the breading in a way that is really good. Here Heinz dill sandwich pickles were used. Served with along side is a simple dipping sauce of i part mayo and 1 part ranch dressing with some celery salt on top. Classic pub food, I have to admit, has been making for great party food lately and it's easy to see why frickles have attained cult status.

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Fried Dill Pickles
This recipe for fried dill pickle chips calls for a buttermilk Béchamel, a double coating and a mixture of crumbs and flour for light crunch.
  • 2 Tablespoons Butter
  • 2 Tablespoon Flour
  • 1 Cup Buttermilk
  • 5 Cups Dill crinkle cut pickles (or par-boiled zucchini)
  • 1 Tablespoon Pickle juice
  • 1 teaspoon Celery salt
  • 1/4 teaspoon Cayenne pepper
  • 1 Egg (beaten)
  • 1 Tablespoon Water
  • 1/2 cup Flour
  • 1/2 cup Bread crumbs
Start by making the Béchamel sauce by heating butter and flour in a heavy bottom sauce pan. Stir until the mixture turns golden brown and forms a thick dough. Then slowly add scolded milk, whisking until a smooth sauce forms. Add pickle juice and seasonings. Cook for 7 minutes or until thickened and creamy. Remove and let cool.On paper napkins dry pickle slices to remove excess moisture.Add pickle slices to the sauce and mix to coat each one. Allow to sit in the refrigerator for a few hours.Whisk egg and add water.Mix flour and breadcrumbs together on a plate.Taking sauce coated pickles, in small batches, bread in flour mixture knocking off extra, dip in egg wash and roll back in flour breading again.Carefully fry in 380 °F oil in small batches until golden brown. Remove with a wire or slotted wide spoon or spatula onto absorbent napkins / paper towels. Serve warm with a sauce of 1 part mayo and 1 part ranch dressing.
Prep time: Cook time: Total time: Yield: 6 Servings
Pub style battered frickles

Image: mam for Gave That


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