Fried pickles is an easy, crowd-pleasing appetizer.
One appetizer that I almost always order (when I can find it) is fried pickles.
A good fried pickle is juicy on the inside, briny, and has a crackling, crispy breading.
Simply Recipes / Nick Evans
With a few drinks on the side, they are one of my favorite snacks.
Add the pickles to the seasoned flour mixture, then dust them off and add them to thebuttermilkmixture.
Finally, coat them in breadcrumbs.
Simply Recipes / Nick Evans
Once they are breaded, fry in small batches until they are golden brown.
Ive tried spears for fried pickles and find them lacking.
They dont capture enough breading, making them underwhelming once fried.
Simply Recipes / Nick Evans
Use crinkle-cut pickles for a thicker, more pickle-y version or use thinly sliced pickles for extra crunch.
If its your first time frying pickles, start with dill pickle slices.
If you are feeling adventurous, try substitutingbread and butter picklesfor an interesting sweet fried pickle.
Simply Recipes / Nick Evans
They start to get pretty soggy after that.
Personally, I would only fry enough to eat and wouldnt worry about saving them.
If you somehow had a huge amount of leftover fried pickles, you could save them.
Simply Recipes / Nick Evans
In a second bowl, whisk together the buttermilk and eggs.
Finally, add the seasoned breadcrumbs to the third bowl.
Add a few inches of oil in a large, heavy-bottomed pot.
Simply Recipes / Nick Evans
While the oil preheats, bread the pickles.
Shake off any excess flour and transfer the pickles to the buttermilk mixture.
Coat well and then transfer to the breadcrumbs.
Simply Recipes / Nick Evans
Coat the pickles well with the breadcrumbs.
Fry the pickles for 2 to 3 minutes until they are golden brown.
Remove with a slotted spoon and transfer to the prepared platter or baking sheet to drain.
Simply Recipes / Nick Evans
Allow the oil to reheat while you bread the next batch of pickles.
Repeat until all pickles are fried.
Serve warm with ranch dressing or blue cheese dressing.
Simply Recipes / Nick Evans
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Simply Recipes / Nick Evans
