Deep Fried.

Tuesday, September 20, 2011

Two of my favourite deep-fried appetizers: pickles and jalapenos.

Texas Fried Pickle Spears

24 oz. (680g) (weight includes liquid) baby dill whole pickles, quartered lengthwise into spears
1 cup flour
½ tsp salt
1 tsp black pepper
1 egg
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.

Jalapeno Poppers

8 Jalapeno, halved and seeded
3 tbsp cream cheese, softed
3 tbs cheddar cheese, shredded
1/2 C milk
1 C crushed panko
1/3 C flour
oil for deep frying

In a small bowl, mix the cream cheese with the cheddar cheese. Spoon the mixture into the jalapeno halves. Dip the stuffed jalapeno first into milk and then into the flour. Wait for several minutes for the flour dry out slightly. Then, dip it into the milk again and now into the crushed panko. You can repeat the milk & panko step twice to get a nice thicker panko crust. Wait for the coat to dry out slightly between the steps. In a medium pan, heat the oil to 365F and deep fry the jalapeno for 2-3 minutes or until golden brown.

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  1. Yum! The poppers look delicious -- I love the combination of spicy jalapenos with smooth cream cheese and crunchy bread crumbs.


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