recipe: fried pickles
Fried pickles aren't particularly new - I remember that one of the local elementary schools (not mine, unfortunately) had them as an à la carte option back when I was in the sixth grade. I didn't try them until fairly recently (~2 years ago), and instantly regretted not doing so sooner. The taste and texture of the pickle and batter coating actually doesn't provide much contrast, but the combination is addictive nonetheless.
This recipe is a little eco-unfriendly because it uses so many paper towels. I don't use any kind of frying thermometer, but things can get hot, smoky, splattery, and stinky if you're not careful, especially towards the end. When you actually start heating the oil depends on your stove - if I started it before dredging in my old apartment, I'd have an inferno on my hands, but here that's about how much time the stove needs.
Alton Brown suggests using sweet pickles for this; I don't like sweet pickles myself, but for all I know it's delicious. I also find it's best not to use overly thick-cut pickles or whole pickles. Pickles that are too small will be very annoying to dip and dredge twice. I've had the best results with extra dill "sandwich stackers," AKA long, thin slices.
-cut pickles of your choice (hamburger dill slices are ideal)
-1-1/2 c all-purpose flour
-1 tbs salt
-paprika and fine-ground black pepper to taste
-1 c milk
-vegetable oil to 1" depth in a cast iron skillet
Blot the pickles between thick layers of paper towel, removing as much excess moisture as possible. Begin heating the oil on medium.Turn on the stove vent fan and any other available fans, and open a window if possible. Line a baking pan with several layers of paper towel.
In a large zip-top bag, combine the flour, paprika, salt, and pepper - I like for the flour mixture to be a light salmon colour from paprika, and heavily peppered. Close the bag and shake vigorously to combine. Pour the milk into a dish long and wide enough to fit one pickle at a time.
Keep a wet cloth on hand to wipe floury goo off your fingers if necessary. Working individually, dip the pickles into the milk, then into the flour mixture, shaking to coat. Dip into the milk and dredge a second time, then drop into the oil one at a time. Pickles should immediately begin bubbling and browning - if not, your oil isn't hot enough.
Turn each pickle occasionally. When pickles are uniformly golden brown with no white remaining, evacuate* to the paper towel-lined baking pan. Blot with a layer or two of paper towels on top. Devour.
*Sorry, AB.
This recipe is a little eco-unfriendly because it uses so many paper towels. I don't use any kind of frying thermometer, but things can get hot, smoky, splattery, and stinky if you're not careful, especially towards the end. When you actually start heating the oil depends on your stove - if I started it before dredging in my old apartment, I'd have an inferno on my hands, but here that's about how much time the stove needs.
Alton Brown suggests using sweet pickles for this; I don't like sweet pickles myself, but for all I know it's delicious. I also find it's best not to use overly thick-cut pickles or whole pickles. Pickles that are too small will be very annoying to dip and dredge twice. I've had the best results with extra dill "sandwich stackers," AKA long, thin slices.
-cut pickles of your choice (hamburger dill slices are ideal)
-1-1/2 c all-purpose flour
-1 tbs salt
-paprika and fine-ground black pepper to taste
-1 c milk
-vegetable oil to 1" depth in a cast iron skillet
Blot the pickles between thick layers of paper towel, removing as much excess moisture as possible. Begin heating the oil on medium.Turn on the stove vent fan and any other available fans, and open a window if possible. Line a baking pan with several layers of paper towel.
In a large zip-top bag, combine the flour, paprika, salt, and pepper - I like for the flour mixture to be a light salmon colour from paprika, and heavily peppered. Close the bag and shake vigorously to combine. Pour the milk into a dish long and wide enough to fit one pickle at a time.
Keep a wet cloth on hand to wipe floury goo off your fingers if necessary. Working individually, dip the pickles into the milk, then into the flour mixture, shaking to coat. Dip into the milk and dredge a second time, then drop into the oil one at a time. Pickles should immediately begin bubbling and browning - if not, your oil isn't hot enough.
Turn each pickle occasionally. When pickles are uniformly golden brown with no white remaining, evacuate* to the paper towel-lined baking pan. Blot with a layer or two of paper towels on top. Devour.
*Sorry, AB.