Pickles are my thing. I eat them right out of the jar and on anything I can. I think they add the perfect crunch to an already tasty dish. I could literally go on and on about why I love pickles, but I’ll stop while I’m ahead. One of my favorite restaurants have THE best fried pickles I have ever tasted, and would always factor in when deciding where to go. Now that I think about it, they were the first fried pickles I had ever tried. It seems my husband felt the same way and couldn’t resist driving a half hour just to indulge in, what I assume, are non-waistline friendly pickles. We needed a better, more practical option, so that’s where my research started.
Let’s just say, batter and I, are not a good combination. When I’ve tried frying things in the past, the entire outside layer would come off with the first bite, leaving me with the same food I started out with. It was so frustrating! Anything I tried, I had the same problem. I gave up frying for a while, for reasons that might include a pair of ripped jeans, and then the whole batter problem.
When my next craving hit, I resisted the temptation of driving to the restaurant and went with a different strategy. I knew a wet batter wouldn’t work, at least not for me, but I had never tried a breadcrumb mixture. I love how breadcrumbs taste when they are fried. After playing around with a couple of things, I found panko actually worked perfectly and mixing it with breadcrumbs really helped the coating cover the entire pickle, while adding flavor. I use the seasoned breadcrumbs, and also added some ranch dressing mix. These pickles also pair perfectly with the spicy ranch sauce I use on my Bacon Mushroom Swiss Stuffed Burger
If you are one of the many people, and surprisingly I’ve met a lot, who loves a good fried pickle then you need to try this super simple recipe. You’ll have your friends and family asking if you picked them up from a restaurant. And you can gloat that you absolutely did not!
What is your favorite fried appetizer?