You guys, I’ve been looking forward to this day all week.
Finally, I can share with you this great recipe for fried pickles. Finally, I’ve made something with Frank’s Red Hot, even if just a little. Finally, I can tell you about my childhood habit of sneaking dill pickles at midnight. Finally, it’s Fryday, the best day of the week.
You’ll see what I mean.
Making your own fried pickles is easy. A little too easy.
You take your dill pickle slices from a jar, combine some flour and some spices, and make a separate Frank’s Red Hot, Worcestershire and egg mixture.
Once your dry and wet dipping dishes are ready, take a pickle chip, coat it in the flour, dunk it in the egg mixture, coat it in the flour once more, and set aside. Repeat and repeat.
I need a manicure.
Batter up! Here are the coated pickles ready for the frying oil.
Have you ever tried taking pictures of food as it’s frying? I don’t recommend it. This is the best one I could get.
Try not to overcrowd the pot as you fry. The more patient you are now, the more you can reward yourself with fried pickles later.
The pictures post-frying came out much better.
Here you can (barely) see me dipping one of the pickle chips into a little dish of spicy ranch. Don’t skip the ranch.
I cropped out my fingers, because I really do need a manicure.
And here’s one last picture for good measure.
I’m smitten. So smitten that I’ll be making these for our football-viewing pleasure (oxymoron) this Sunday. For once, I’m kind of looking forward to kickoff.
I hope you have yourself a wonderful weekend. TGIFryday.
- 1 small jar thick-sliced dill pickles
- 1 cup flour
- ¼ teaspoon paprika
- ¼ teaspoon Old Bay seasoning (optional)
- ½ teaspoon garlic powder
- ½ teaspoon pepper
- 1 egg
- 1/3 cup milk
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce
- ½ teaspoon salt
- 1/3 cup Ranch dressing (use your favorite brand or make your own)
- 1-2 teaspoons hot sauce
- In a heavy-bottomed pan, heat 1-inch of vegetable oil over medium heat to 365 degrees.
- Meanwhile, in a flat bowl, combine and whisk flour, paprika, Old Bay, garlic powder and pepper. Set aside.
- In a separate bowl, whisk together egg, Worcestershire, hot sauce, milk and salt. Set that aside next to the first bowl.
- Next, we prepare the pickles. Place a layer of paper towels on a plate, and lay pickles in a flat layer on top. Dab the juices off the top of the pickles with another paper towel.
- Time to set the dipping station. Take your plate of pickles and line it up next to the flour and egg mixtures, and add another clean plate on the other end.
- Dip a pickle into the flour, flip it over several times to coat.
- Dip the pickle into the egg wash quickly, just to get it wet.
- Then, dip the pickle back into the flour, and flip it around in there several times to coat it well.
- Lay dipped pickle on to the clean plate, and repeat with all pickles.
- Frying time. Move your dipped pickles over to the stove top, and prepare a draining station by lining a plate with paper towels.
- Using tongs or chopsticks, drop a few pickles into the hot oil. Be careful not to overcrowd the pot. Having too much in there can bring down the temperature of the oil.
- Fry pickles until golden brown, then remove from oil and drain on your draining station.
- Easy. Just combine ranch dressing with hot sauce until it's to your liking.
- Tip: If you aren't a fan of fried pickle smell (I am), open your windows and turn your vent fan on as you fry.