Deep Fried.Tuesday, September 20, 2011
24 oz. (680g) (weight includes liquid) baby dill whole pickles, quartered lengthwise into spears
1 cup flour
½ tsp salt
1 tsp black pepper
½ cup buttermilk, well shaken
2 cups panko breadcrumbs (I used Dutch paneermeel)
½ tsp cayenne pepper
½ tsp dried dill weed
Place the flour, salt and pepper in a large zip-lock bag, seal and shake to combine. Throw the pickle spears in, re-seal and shake to coat well. Set aside.
Whisk the egg and buttermilk together in a bowl. Set aside.
Combine the breadcrumbs, cayenne and dill in a wide shallow dish. Set aside.
Dip the floured pickle spears in the egg mixture and then in the breadcrumbs, coating well. (I use a fork so the mixture doesn’t stick to my fingers. Keep a small bowl nearby to scrape the fork off now and then.) Set the coated pickles on a large tray or cutting board.
Heat about ½” of vegetable oil up to 350°F (180°C) in a large deep skillet over medium heat. Fry the pickles in about 4 batches until golden brown on both sides. Make sure the oil heats back up to the proper temperature between batches. Drain on paper towels or paper bags.
Serve warm with ranch dressing.
8 Jalapeno, halved and seeded