Fried Pickles are a simple dish and the secret is that you have to dry out the pickles. Now, I got sandwich slices instead of rounds. (most recipes call for rounds and I would recommend them as well). I first took the pickles and took them out of the brining liquid and put them on a double layer of paper towels (below and on top) and put a weight on top of pickles (just a tupperware filled with other left overs). I then put this whole thing in the refrigerator for 2 hours to let the whole thing dry out.
I made the egg dip for the pickles by adding 1 egg, 1 tablespoon flour, hot sauce and 2/3rds cup of pickle juice like the recipe said. Now I would recommend you mix the flour first with a bit of hot water or it will be hard to incorporate the flour into the egg, pickle juice, and hot sauce.
The dredge was just 1 1/2 cups of all purpose flour with salt, garlic powder, paprika- I didn't have all that stuff so I just used old bay seasoning because I like the flavor and I always thought they went well with pickles. I used about 3 teaspoons of Old Bay.
I dipped the dried pickle- I used a little extra paper towel to further dry off the pickles before I dipped them in the egg and then put them in the flour- making sure to thoroughly coat them. I let them sit in the flour for a bit and then shook them off before adding them to the oil. I just shallow fried the pickles in a medium sized pot. The oil should be hot enough to fry, but be sure to regulate the temperature. After the oil gets hot be sure to drop the heat to medium-low and then after the 2nd batch, you raise the temperature back up (the oil's temperature will drop after you fry more things).
The verdict? Darn good. I served it with a mayonnaise (1/4 cup), pickle juice (1 tablespoon), and siracha (1 tablespoon Vietnamese hot sauce) dip.
My sister said they were good. My mom said she wished it was more "dilly" (next time, dill in the sauce would probably work).
They all got eaten.
Next time, I would first dip the pickle in cornstarch before I add them to the egg to make them crispier.
* 1 pint sliced dill pickles, undrained
* 1 large egg, lightly beaten
* 1 tablespoon all-purpose flour, plus 1 1/2 cups all-purpose flour
* 1/2 teaspoon hot sauce
* 1 1/2 to 2 teaspoons ground red pepper
* 1 teaspoon garlic powder
* 1/4 teaspoon salt
* 1 teaspoon paprika
* Vegetable oil
Drain pickles, reserving 2/3-cup pickle juice. Press pickles between paper towels. Combine 2/3 cup pickle juice, egg, 1 tablespoon flour, and hot sauce. Stir well and set aside.
Combine 1 1/2 cups flour with ground red pepper, garlic powder, salt, and paprika. Blend well. Dip pickles in egg mixture, then dredge in flour mixture. Fry coated pickles in 375-degree oil until golden brown. Drain on paper towels.
Saturday, January 01, 2011
Fried Pickles is the New Food Trend in the USA
Daniel Gray is a Korean-American Adoptee that returned to Korea in 2005 to rediscover his roots. He is a Korean food expert that has worked on and appeared on Bizarre Foods with Andrew Zimmern, Parts Unknown with Anthony Bourdain, the Kimchi Chronicles, Gourmet Diaries of a Foodie, Unravel Travel, and much more. He was the marketing and tour manager of O'ngo Food Communications from 2010-2015. He is currently the tour and events president of Delectable Travels which is part of the iFamily Corporation. In his free time, he writes and photographs food, culture and travel topics. He writes on his blog Seoul Eats and he has an upcoming book on his adoptee experiences.