Spicy Fried Pickles

For all my friends in the Northwest, I know the thought of fried pickles probably sounds repulsive. And I’ll have to admit, at first taste I didn’t love them either…but at second taste, I was HOOKED! I am a fried pickle LOVER! These are fairly easy to whip up and work well as a snack or an appetizer (or if you’re me, you’ll make a whole meal out of them ;-).) I came up with the yummy dipping sauce, the tart lemony-garlic is the perfect pairing for the spicy pickles!

What you’ll need: 


For the pickles (original pickle recipe by Theresa Grant, adapted to meet my preferences):


1 pint dill pickles, undrained
1 large egg, lightly beaten
1 tablespoon all-purpose flour, plus 1 cup all-purpose flour
1 teaspoon hot sauce
1 teaspoon ground red pepper
1 teaspoon garlic powder
1/4 teaspoon salt
1 teaspoon paprika
Vegetable or Canola Oil


For the Garlic Yogurt Dipping Sauce:


1/3 cup plain greek yogurt
1/3 cup mayonaise
3 cloves garlic
1 tablespoon parsley, chopped
Juice of 1 lemon
Freshly ground salt and pepper

1. Drain pickles, reserving 2/3-cup pickle juice. Press pickles between paper towels. Combine 2/3 cup pickle juice, egg, 1 tablespoon flour, and hot sauce. Stir well and set aside.

2. Combine 1 1/2 cups flour with ground red pepper, garlic powder, salt, and paprika. Blend well. Dip pickles in egg mixture, then dredge in flour mixture.
3. Meanwhile, in a small food processor, combine all the ingredients for the Garlic Yogurt Dipping Sauce, process until smooth.
4. Fry coated pickles in 375-degree oil until golden brown. I used my cast-iron dutch oven, turned the stove on medium-high, filled the cast-iron dutch oven with oil about 1/2 inch high and fried them without gaging the temp. The pickles are done when they’re a golden brown on both sides. Drain on paper towels.

Thanks for reading! Go eat something! (Preferably something pickled and fried!)

Donielle

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This entry was published on December 27, 2012 at 2:49 pm and is filed under Appetizers, Fried, Vegetarian. Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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