Ever since I tasted fried pickles at a restaurant in the Berkshires, thoughts have been dancing in my brain about how to create my own version.
One weekend I was creating recipes for this space and realized I didn't have all the ingredients on hand to make a planned recipe. Upon spying a jar of pickle coins in the pantry, I switched gears and made these.
These fried pickles are salty, crunchy and loaded with seasonings. I craved a little spice to go with them so I paired them with a homemade horseradish sauce.
For the everything seasoning, I've included a homemade recipe below. I added celery, cumin and dill seeds to the mix to complement the dill pickles. Everything seasoning can be a combination of anything you want.
Leave out the celery, cumin, and dill seeds and you have a more traditional everything mix. I realize dill, cumin, and celery seeds are scarce in most kitchens. These fried pickles will taste just as good without them.
Add more horseradish to the sauce if you like it very spicy. As an alternative and a shortcut, use a store-bought horseradish cream sauce. You can find it in the condiment section of most supermarkets or substitute your favorite dipping sauce.
Serve as a side dish or as an appetizer or snack.
Everything Fried Pickles
Cook Time: 15 minutes
Yield: 6-8 servingsIngredients:
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons prepared horseradish, drained
- 1/2 teaspoon white granulated sugar
- Kosher salt and freshly ground black pepper to taste
- 4 tablespoons everything seasoning (*see recipe below to make your own)
- 1 cup all-purpose flour
- 1/2 cup milk
- 1 egg
- 3 cups sliced dill pickles
- 1 cup canola oil
Make the sauce:
- In a small bowl mix the mayonnaise and sour cream together.
- Mix in the prepared horseradish.
- Season with the sugar, kosher salt and freshly ground pepper to taste.
- Cover the bowl with plastic wrap and store in the refrigerator.
- In a small bowl, whisk together the everything seasoning with the flour and pour the mixture pour onto a flat plate.
- In another bowl beat the milk and the egg together until combined.
- Heat the oil in a small skillet.
- Place a layer of paper towels beside the stove.
- Pat all excess liquid off the pickles and dump them into the egg/milk mixture.
- Remove the pickle slices one at a time a and then dredge in the everything/flour mixture.
- Add to the skillet and fry on both sides until golden brown.
- Transfer the fried pickles to the paper towels to drain.
- Plate and serve with the horseradish sauce.
- 6 tablespoons Poppy Seeds
- 6 tablespoons Sesame seeds (white or black or a mix of both)
- 3 tablespoons caraway seeds
- 2 tablespoons celery seed
- 2 tablespoons dill seed
- 2 tablespoons cumin seed
- 6 tablespoons garlic flakes
- 6 tablespoons onion flakes
- 1+1/2 tablespoons large grain salt
- Line a baking sheet with parchment paper. Preheat the oven to 350 degrees F.
- Place all the seasonings except the salt together in a jar. Seal and give the jar a few shakes. Or take this opportunity to pretend the jar is a maraca and have a dance break with it in the kitchen.
- Spread the mixture out on the parchment paper. Pop it in the oven and bake for 3 minutes.
- Remove and let cool completely. Mix in the salt. Reserve 1/4 cup for this recipe and store the re-covered jar.
Try these other Fried Appetizers:
|Bratwurst Filled Mustard Knoedel|
|Caprese in Crunchy Fried Potato Jackets|
|Fried Brie with Pumpkin Honey Dipping Sauce|