So I have a new found love and it is so fantastically yummy that I had to share our story *sigh*. I’ve always had a fondness for pickles but add the deep fried yummy batter and sour cream and *swoon* I’m a goner…
So move over Mr. of a Mrs. and let’s welcome in the Deep Fried Pickle!
There is a fantastic restaurant or ‘greasy spot’ just off the highway near where I live. You know one of those restaurants that looks not so hot from the outside but the food is to die for? Ya, it’s one of those places.
The area is well known for it’s perch and this place sells Lancaster Perch Rolls. I have seen biker gangs there along with some of the nicest cars that can’t be from our area of Ontario. People come from Montreal and drive down for the day just to get these perch rolls….
So what do perch rolls have to do with deep fried pickles you may be asking yourself…well this is where we first met *sigh*.
I was sitting on the out door picnic table relaxing in the sun when I looked over and there they were, slowly approaching me. They took a spot at the table right in front of me and all I can say is that it was decadent, obsessive, pleasure from there on in….it was love at first sight.
These pickles are so good and so worth the 25 minute drive to get to them but alas a long distance relationship just wasn’t for me…it was wearing on me, so I decided to try to make them myself and let me tell you, I don’t eat much deep fried food but these will be the end of my slightly slender butt… but it’s well worth it.
If you don’t believe me try your own love affair now and here’s how to do it!
(I’m not a recipe/food blog so bare with me here)
Pre heat your deep fryer with vegetable oil (or whatever oil you prefer) to 350.
One jar of Dill pickles (whatever kind you prefer) sliced into quarters.
Corn Flakes Bread Crumbs
Dill (fresh or dried, I used dried)
Salt and Pepper
Sour cream or Ranch Dressing for dipping.
Prep and cooking instructions:
In one pie plate or shallow dish add the beaten eggs.
In another add 1 cup of flour with salt and pepper.
In yet another add 2 cups of Corn Flake Crumbs and 1 tablespoon corn meal with 1- 2 teaspoons of dill (depending on your taste)
Take a quartered pickle and cover in egg mixture.
Place eggy pickle in flour and fully cover with flour. I find using a spoon to sprinkle the flour over the pickle helpful as it avoids the mixture from sticking to your fingers and coming off the pickle. I know it’s faster and tempting to shake them in a bag etc but they will not turn out as nicely.
Re-coat in egg mixture and place into the Corn Flake crumbs mixture, coating well and again using a fork to gently turn the pickles in the coating.
Lift and place the battered pickle into the deep fryer basket with your fork or tongs.
Continue steps with as many pickles as you’d like. Do not place too many pickles into the fryer basket, leave plenty of room, no touching.
Deep fry for 3-5 minutes until golden brown.
Let rest for 2 minutes on wax paper (napkin or paper towel will make them soggy) and serve hot with sour cream to dip.
Let the love affair begin!
- Fried Pickles + Spicy Dill Pickle Mayo (abeautifulmess.com)
- Six Fried Pickles We Love in and Around Boston (seriouseats.com)
- Homemade Fried Pickles (radmaverix.com)
I love fried pickles, but they have to be cut into slices. Round slices!
No no! Spears all the way!
Oh i really want to make these!!!! My kids will swoon too
I LOVE deep-fried pickles! I first had them at the Tap & Barrel in Vancouver and have been wanting to try them at home ever since. I need a vegan version though (egg and milk allergies), any tips?
Oh I wish I could help you out!
I’m not into cooking much so I can’t say that I know what is best to substitute!
I hope you find something that works for you….deep fried pickles are to die for!
Reblogged this on Meat Eating Vegans and commented:
I’ve asked Writings of a Mrs Mommy for a vegan version, but for those of you who are okay with eggs, I’m betting these are delectable!
Ontario! Woo! Hi…I’ve been looking at recipes all day
Did you find any that you like?
I think I might try making these tarts that have I think it was jam inside? They just looked really good.
Using solely terribly cold pickle spears, dip pickle into egg wash then coat with breading. Repeat till no pickles stay, and organize swayback pickles on a sheet pan lined with waxed paper. Chill for a minimum of half-hour.