Fried Pickles....Yes Please

These are addicting, delicious and really fun to make and eat.  I made these twice in one week, once for Tailgating Tidbits and again during a Halloween pre-party while we all stood around the kitchen.  If everyone is going to stand in the kitchen anyway might as well fry some pickles.  The dilly dip is an old recipe of my moms and it is incredible....you can dip anything in it, the horseradish and paprika give it a flavor you can't get in a bottle, plus, you can sub greek yogurt in you want something lower in calories.  Below are the pictures, video and recipe....get ready to step up your tailgating appetizer game this football season!

Watch the 2 minute fried pickle "How To" video below!  

Follow along below or click here to print

Once the recipe pops up, just use your file menu to print

Tailgating Tidbits 

Fried Pickles and Dilly Dip 

Recipe courtesy of Celeste

Ingredients:

Kosher dill pickle slices or spears or both  

2 cups flour 

1 Tablespoon garlic powder 

1 Tablespoon smoked paprika 

1/2 Tablespoon  kosher salt 

1/2 Tablespoon cracked black pepper 

Optional:  1 Tablespoon Tony Chachere’s
Cajun seasoning 

1 cup Buttermilk 

2 cups Panko Breadcrumbs 

Peanut oil (can use canola) in sauté pan or med size pot 

Instructions:

Add panko breadcrumbs to a plate or shallow bowl.   

Mix flour with seasonings, set aside 

Drain and dry pickles by placing them on paper towels and blotting

Toss pickles in seasoned flour and place on a sheet of wax paper or parchment 

Once all pickles are coated in flour, add  buttermilk to flour slowly.  You want a thick pancake batter consistency.  

Coat pickles in batter and then coat both sides in panko.  You can fry immediately or add back to wax paper, clean dishes and wait for friends to show up to fry. 

Heat oil on medium heat (you will know it is ready when it dances, or when you throw in a panko breadcrumb and it sizzles)  The pickles take a minute on each side, or until golden brown.  Transfer to a wire rack or paper towels.

Serve warm with dilly dip (recipe below) 

Dilly Dip Ingredients:

1 pint of sour cream (can use reduced fat)

1 clove garlic, minced fine

1 1/3 tablespoon Horseradish

1Tablespoon fresh dill 

1 Tablespoon Paprika

1 Tablespoon Dried Chives

1 Teaspoon Salt

1 Teaspoon Black Pepper

1 Teaspoon Dried Tarragon 

1/4 Teaspoon Garlic Salt

Mix all ingredients together and chill