Tuesday, September 17, 2013

Fried Pickles

If you’re somebody who enjoys all the salty, sweet, tangy, crunchy deliciousness of a pickle, then we've got the thing for you – deep fried pickles!

Today we’ll show you how to reinvent this steadfast staple into an addictive treat everyone will love. There are no rules when it comes to the kind of pickles you can fry, so feel free to use your favorite brand or just grab whatever you have in the fridge.

We wanted to try out a few different flavors, so we decided to fry both Dill pickles and Bread and Butter pickles using our Fis-Chic batter. Also, we cooked them two different ways: using a single dry coat, as well as a two-step battered coat.
Both methods are really great, but if you take the time to do the second step, you’ll get a thicker and even crunchier coating than you can with just a dry coat.

Fried Pickles 




Ingredients:
  • 1 jar of pickles (flavor and cut of choice)
  • Drum Rock Products Fis-Chic
  • Water
  • 2 mixing bowls
  • Tongs
  •  Frying Oil
  •  Fryolator


Directions:

To do a two-step battered coat:

1. Fill the fryolator with oil and turn to 375° F.

2. Drain the pickle juice from the jar, or strain pickles over a colander; pat dry with a paper towel.


3. To one mixing bowl, add a generous amount of dry Fis-Chic (about 3 cups). In the other bowl, mix 1 cup of Fis-Chic and approximately 2 cups of water, slowly adding about ½ cup at a time. The wash should be thick enough to lightly coat your finger, or the back of a spoon.

4. When the oil is up to temp, place the pickles in the wet wash and allow pieces to drip slightly before transferring to the dry mix. Be sure to dredge each piece thoroughly with the dry Fis-Chic in order to get a nice crisp and crunchy coating.



5. Carefully drop the pickles into the hot oil. Fry until golden brown and crisp, about 2 to 3 minutes depending on thickness. Transfer to paper towels to drain. Repeat with remaining pickles, working in batches until all are cooked.



6. Serve hot, either alone or with a dipping sauce of choice.

To do a one-step dry coat:

1. Fill the fryolator with oil and turn to 375° F.

2. Drain the pickle juice from the jar, or strain pickles over a colander. (Do not dry the pickles; you need some of the juice in order to get a good coat to stick.)

3. Add a generous amount of dry Fis-Chic (about 3 cups) to a mixing bowl.

4. When the oil is up to temp, place the pickles in the dry Fis-Chic mix. Be sure to dredge each piece thoroughly with the dry mix in order to get a nice crisp and crunchy coating.



5. Carefully drop the pickles into the hot oil. Fry until golden brown and crisp, about 2 to 3 minutes depending on thickness. Transfer to paper towels to drain. Repeat with remaining pickles, working in batches until all are cooked.

6. Serve hot, either alone or with a dipping sauce of choice.



This recipe is a quick and easy way to add a little something extra to the infamous pickle. Fried pickles are simply irresistible as an appetizer, and they work perfectly as a delicious and unexpected addition to any sandwich.
If you love pickles as much as we do then give these a try. You'll be glad you did!


Enjoy!

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