Before I had ever tried my first fried pickle, yes, my head couldn’t comprehend this would be something I would enjoy.
Growing up in California I didn’t virtually any opportunities to run into a fried pickle. It wasn’t until I was in Tennessee that I was able to give my taste buds its first turn at bat with a fried pickle, and it was a home run.
If you like fried zucchini, you will like fried pickles. Think about it cucumbers and zucchini’s are distant cousins in the food chain. Unlike fried zucchini, fried pickles pack way way more flavor before you even dip it into the ranch!
- oil ( for frying)
- 10 pickles ( whole or spears)
- 1/2 cup flour
- 1 eggs
- 1 tablespoon water
- 1 cup breadcrumbs
- 1 tablespoon seasoning, blend ( I use Montreal Steak Spice, but Mrs. Dash or similar product will work)
- Heat oil.
- Remove any excess liquid from pickles by blotting on paper towel.
- Place flour in a plastic ziptop bag and add pickles, shake well to coat.
- Beat Egg and 1 Tbsp of water together in a bowl.
- Combine Bread Crumbs and Seasoning in a second ziptop bag.
- Take 1 floured pickle and dip into egg mixture. Shake lightly to remove excess egg and place in Bread Crumbs. Shake Bag.
- Repeat for all pickles.
- Fry until golden brown.
- Serve with Ranch Dip.