The following expert and recipe for Fried Pickles is from Grillo’s Pickles’ cookbook, “Grillo’s Presents PICKLED: 100 Pickle-Centric Recipes to Change Your Life.” It’s available for purchase on Abrams, Amazon, and at your nearest bookstore.
Turn up your fried pickle recipe and impress even the most knowledgeable pickle connoisseurs. By allowing the pickles to dry out for about an hour before beginning the dredging process, you’ll get a crunchy coating that won’t slide off.
Freakishly Good Fried Pickles
Ingredients
Instructions
Dry the pickle chips on a rack for about an hour. Set up a dredging station with three shallow bowls: Spread the flour in one. Combine the buttermilk, paprika, garlic powder, cayenne, and beaten eggs in the second. And put the crushed potato chips in the third.
Set a wire rack in a sheet pan next to the stovetop. Pour six inches (15 cm) oil into a deep heavy pot and heat it to 400°F (205°C). Dredge the pickles in the flour first, then the buttermilk, then the chips. Coat the pickles fully in potato chips to ensure an even crust. Fry in the oil until golden brown, about five minutes. Set on the rack to drain.
Salt to taste and serve with the ranch for dipping.
Grillo’s Ranch
Ingredients
Instructions
In a medium bowl, stir together the sour cream, mayonnaise, buttermilk, pickle brine, lemon juice, pepper, onion powder, garlic powder, garlic, and salt to taste. Whisk until fully incorporated. Store in an airtight container in the refrigerator for up to two weeks.