I know fried pickles became trendy a few years ago, but I just finally tried them a couple months back. The Messy Beard household procrastinates hardcore with trying new things sometimes! For the love of pickles they are AMAZING. I never thought something so simple could be so good! Pickles are one of those additions to burgers that I can’t do.
Rachael thinks believes that I am weird because of this. Going through life without eating fried pickles is like not living at all.
Dun dun dunnnn not really, but one is missing out. These are the perfect party finger food for big and little kids. The ones I am doing are salty, crunchy, and you can’t stop eating them.
First photo is the dip, second is the breading.
Oil for Frying
¼ Cup Bread Crumbs
¼ Cup Flour
1 ¼ Tsp Creole seasoning
1 Tsp Italian Seasoning
¼ Tsp Cayenne pepper
¼ Tsp Kosher salt
Medium sized Jar of thick sliced Dill Pickles.
*This will make around 2 cups, but make as many as you want
¼ Cup Mayo
2 Tsp Ketchup
¼ Tsp Creole Seasoning
(If you want a kick add 1 Tbsp of drain Prepared Horseradish)
Heat frying oil to 375 degrees in a dutch oven
While oil is heating prepare coating for the pickles in a small bowl.
Prepare dipping sauce
Coat pickles right from the jar, keeps the dill flavor.
Once oil is heated start frying the pickles. About 30 seconds, until golden brown.
Place pickles on a plate lined with paper towels.
Fry in batches that won’t overlap for even frying.
Keep a thermometer in the oil to watch the temp.