These fried pickles were a first try and boy we were not disappointed! When I will redo them though, I will cut them in half instead of Quarters – simply because store bought pickles are not the same as the one restaurant purchases… restaurant pickles are larger which gives you a larger quarter!
First, pat dry your dill pickle. Once cut, put them on paper towels to have the get most of the moisture out… last thing you want is a soggy breading. I left mine for about an hour, turning them occasionally and changing the damp paper towel a few times.
Now, for the breading… this will cover 2 Dill pickles (similar to my warm goat cheese salad)
- 1 egg
- 1/2 cup of breadcrumbs
- Olive oil
Beat your egg in a bowl and put your breadcrumbs in a plate.
Then you dip, roll, dip & roll… get ready to get your fingers dirty!
- Dip in egg
- Roll in crumbs (ensure your pickle is all covered)
- Dip in egg
- Roll in crumbs
Using a small cast iron pan or saucepan, pour olive oil to ensure you are covering the complete bottom of the pan. On medium heat, cook each side of your breaded pickle until it is golden brown. Once all sides are cooked, simple remove on a paper towel lined plate
Pair with a burger for a Pub Style Meal!