Fried Pickles

These yummy little nuggets are great for Football game night or any other time! 

They are just Awesome!!!!

2 cups buttermilk
2 cups flour (divided use)
1 teaspoon garlic pepper seasoning  (I used Johnny’s Seasoning Salt and no additional salt)
1 teaspoon kosher salt
1 TEASPOON ONION POWDER
1 TEASPOON GARLIC POWDER
1 (12 oz.) bottle Shiner Bohemian Black Lager (or other Stout beer)
Panko Bread Crumbs/didn’t measure just enough to coat the pickles
1 (16 oz.) jar In a Pickle pickles or other crinkle cut pickle
DIPPING SAUCE
1/4 cup Mayonnaise
1/4 cup sour cream
1 to 2 Tablespoons of cayenne pepper
1tsp onion powder
1 tsp dill

ANOTHER DIPPING SAUCE YOU MIGHT LIKE

1 cup japanese mayonnaise , OR Kewpie brand (regular mayo will do the trick)

2 1/2 tablespoons sirachi hot chili sauce

6 green onions , whites only, coarsely chopped

4 garlic cloves , coarsely chopped

1/2 teaspoon prepared horseradish

MIX WELL AND CHILL

 

First, make your dipping sauce. AND CHILL!!!

You will need 3 prep bowls (or a bowl and two plates). For the seasoned flour, put 1 cup of flour in a bowl and season it with the seasoning salt (or seasoned pepper and salt), onion and garlic powder. For the batter, whisk together one cup of flour with the beer and buttermilk. Pour panko crumbs into the third dish.

Remove the pickles from the jar and pat them dry with a paper towel. Place each slice individually in the flour…tapping off the excess. Then dunk it in the batter, letting the excess drip off. Then dredge it in the panko crumbs. Set the battered pickle on a cookie sheet covered with a sheet of wax paper. Do this for all of your pickles.

Bear in mind, that while a tiny pickle slice doesn’t look like much, once it is battered and fried it becomes a substantial bite, so you really don’t need more than five or six per person if you are doing this as an appetizer.

In a cast iron skillet, carefully heat about one inch of vegetable oil to 350 degrees. Or in deep fryer at 375 degrees.  Carefully (using tongs) place each slice into the hot oil. Working in small batches, fry each pickle until golden brown, turning them halfway through the process. Remove them to a rack or to paper to drain a bit. I believe that a cut up paper grocery bag is the #1 best material for this job.

This recipe originated @ http://www.themeaningofpie.com/2010/09/fried-pickles/