These are so snackable and because I’m lazy, I didn’t even deep fry them. I shallow fried them. So easy. In fact, I am absolutely certain that anything breaded and fried in this way would be delicious. Crispy breaded outside, dilly, juicy inside. With a dunk of homemade ranch dressing. Perfection.
Large dill pickles
1 cup buttermilk
1/2 cup all purpose or whole wheat flour
1 cup any finely ground bread crumbs
1 cup panko crumbs
1 tsp paprika
1 tsp marjoram
1 tsp salt
1/2 tsp dried thyme
1/2 tsp black pepper
1/4 tsp garlic powder
1/4 tsp cayenne pepper
Canola oil for frying
Cut your pickles into quarters lengthwise so that you get 4 wedges per pickle. Pour flour onto one plate. Pour buttermilk into a shallow dish. Mix together bread crumbs and spices in another dish. Set up your assembly line: flour, buttermilk, bread crumbs.
Dry your pickles wedges by patting with a paper towel. Then dip into buttermilk, then into flour until coated. Dip into buttermilk again, then into bread crumbs. Pat bread crumbs around pickle so that it has a nice thick coating. Set aside on a plate, ready for frying.
Heat about 1/2 inch of oil in a heavy skillet over medium heat until a small drop of water fizzes and bounces when dropped in. Lay pickles in hot oil carefully, not crowding the pan (I fit about 8 wedges in each batch). Fry on one side until golden brown (about 1-2 minutes). Flip over and fry other side for about 1 minute, or until golden brown again. The round edge (that used to be the outside of the pickle) should brown just from being half submerged in the oil each time, so don’t worry about flipping a second time. Place fried pickles on a paper towel lined plate to cool.
Eat with some homemade ranch dressing.
thanks to: http://www.smartcookiebakes.com/2013/06/not-deep-fried-dill-pckles.html