Fried Pickles

After our post last week, you were probably asking yourself, “What could Nathan and Katryn do that could possibly top homemade pickles?”  Well, the obvious answer was to make Frickles!  We were trying to figure out what to do with our pickle surplus and Nathan had a flash of inspiration.  Everyone knows that the only way to make an almost perfect food even better is by frying it (or by stuffing it into another type of awesome food and THEN frying it but we didn’t want to blow your minds too much.)  Making the frickles was surprisingly easy compared to some of our other frying experiences and the bite size treats are tangy, spicy, and crunchy all at once.

We were curious about who had this genius idea first and according to our in-depth research (wikipedia search) “Fried Dill Pickles were popularized by Bernell “Fatman” Austin in 1963 at the Duchess Drive In located in Atkins, Arkansas. The Fatman’s Recipe is only known to his family and used once each year at the annual Picklefest in Atkins, held each May.”  Leave it to those crazy kids in Arkansas to come up with something so great as having a ‘picklefest’ AND deciding to fry pickles.

Katryn’s Wine Pairing: Rex Goliath, Pinot Grigio
Rating: 9.0 out of 10.0

Rex Goliath wines always surprise us by how great they are even though they are one of the least expensive wines at the store (this bottle of Pinot Grigio was only $4.99!) They taste at 3 or 4 times more expensive than they actually are. This Pinot Grigio was awesome with the Frickles because the acidity in the Frickles heightened the fruit and citrus flavors in the wine and made the wine taste even brighter and more crisp.

 

 

Nathan’s Beer Pairing: The Public Ale, DC Brau
Rating: 8.00 out of 10.0

I’ve had this local DC beer at a few local bars and restaurants here in DC and have always enjoyed it.  This pale ale is pretty easy drinking but has just enough body, hop bite, and flavor to keep things interesting.  I’ve enjoyed it both as a session beer and with meals and is the type of beer that would pair well with lots of meals because of its moderate flavors.  One of the few criticisms that I have is that the six-pack of the beer ran me $10.00… but for a microbrew that just started up it is probably to be expected.

In the interest of promoting a local brewery you can check ’em out here: http://www.dcbrau.com/

Frickles:

Ingredients:

4 large pickles, chilled and cut into ½ inch circles

Egg wash, recipe follows

Breading, recipe follows

Canola oil, for frying

Ranch dressing, recipe follows

Directions:

Using only very cold pickle chips, dip pickle into egg wash and then coat with breading. Dip the breaded pickle back into the egg wash and coat once again with breading. Repeat this process until no pickles remain, and arrange dipped pickles on a sheet pan lined with waxed paper. Chill for at least 30 minutes.

Heat oil in a large, heavy pot suitable for deep-frying to 375˚. Carefully add chilled pickle chips, in batches, to the hot oil and fry for about 1minute or until golden. Remove to a paper towel-lined plate to drain. Serve with Ranch Dressing.

Egg Wash:

Ingredients:

1 cup buttermilk

1 egg

Pinch lemon pepper

2 Tbs. chopped cilantro

Pickle juice

Directions:

In a baking dish, whisk all ingredients together, except pickle juice. Add pickle juice, to taste, and whisk to combine.

Breading:

Ingredients:

1 cup cornmeal

3/4 cup all-purpose flour

Pinch lemon pepper

2 teaspoons paprika

1 teaspoons garlic powder

1 teaspoon salt

Ground black pepper, to taste

Pinch cayenne pepper, or more to taste

Directions:

Combine all ingredients in a baking dish.

Ranch Dressing:

Ingredients:

1/2 cup buttermilk

1/2 cup sour cream

3 tablespoons minced cilantro

2-3 tablespoons apple cider vinegar

2 teaspoons freshly ground pepper

½ teaspoon salt

1 teaspoon Dijon mustard

1 garlic clove, minced

Mayonnaise

Directions:

In a large mixing bowl, stir all ingredients together, except mayonnaise. Add mayonnaise, as needed, to thicken. Refrigerate until ready to serve.

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