Crispy Fried Pickles with Buttermilk Dipping Sauce

Crispy Fried Pickles with Buttermilk Dipping Sauce might be just the side dish you are searching for. One serving contains 619 calories, 14g of protein, and 35g of fat. This recipe serves 4. For $2.63 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. 19 people were glad they tried this recipe. A mixture of panko breadcrumbs, ground cumin, paprika, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by Foodnetwork. The Super Bowl will be even more special with this recipe. From preparation to the plate, this recipe takes about 30 minutes. Overall, this recipe earns a good spoonacular score of 68%. If you like this recipe, you might also like recipes such as Fried Pickles & Tangy Dipping Sauce, Fried Pickles with Ranch Dipping Sauce, and Fried” Pickles with Southwest Ranch Dipping Sauce.

Servings: 4

Preparation duration: 30 minutes

 

Ingredients:

1 cup buttermilk

1 1/2 cup buttermilk

4 cups canola oil, for frying

1/2 teaspoon cayenne

1 32-ounce jar whole dill pickles

1 cup all-purpose flour

1 teaspoon chopped fresh chives

1 teaspoon chopped fresh dill

1 teaspoon granulated garlic

1 teaspoon ground cumin

1 teaspoon hot sauce, such as Crystal brand

Kosher salt and freshly cracked black pepper

2 tablespoons mayo

2 1/4 cups panko breadcrumbs

1/2 teaspoon paprika

Equipment:

dutch oven

mandoline

knife

mixing bowl

slotted spoon

sieve

whisk

Cooking instruction summary:

Watch how to make this recipe. In a large Dutch oven or heavy pot, preheat the canola oil to 375 degrees F. Using a mandoline or sharp knife, slice the pickles into 1/8-inch-thick rounds. Place the panko breadcrumbs into a food processer and pulse until finely ground, 3 to 4 pulses. Place the panko into a medium mixing bowl and add the granulated garlic, paprika and some salt and pepper. Place the flour into a separate medium mixing bowl. Place the buttermilk into another medium mixing bowl and season with the hot sauce. Begin coating a few pickle slices at a time by first dredging into the flour and patting off the excess. Then place the floured slices into the buttermilk. Allow the excess to drip off, then transfer to the seasoned panko. Coat in panko then set aside. Repeat until all of the slices are coated. To fry, carefully place a few battered pickles into the hot oil. Cook until golden brown on the first side, 2 to 3 minutes. Then carefully turn over and cook for 2 minutes more. Using a slotted spoon or sieve, remove the pickles and place onto a paper-towel-lined dish to drain. Season with salt and serve hot with the Buttermilk Dipping Sauce. Whisk together the buttermilk, mayo, chives, cumin, dill and cayenne in a medium mixing bowl to combine. Season with salt and pepper. Cover and refrigerate until ready to use.

 

Step by step:


1. Watch how to make this recipe.

2. In a large Dutch oven or heavy pot, preheat the canola oil to 375 degrees F. Using a mandoline or sharp knife, slice the pickles into 1/8-inch-thick rounds.

3. Place the panko breadcrumbs into a food processer and pulse until finely ground, 3 to 4 pulses.

4. Place the panko into a medium mixing bowl and add the granulated garlic, paprika and some salt and pepper.

5. Place the flour into a separate medium mixing bowl.

6. Place the buttermilk into another medium mixing bowl and season with the hot sauce.

7. Begin coating a few pickle slices at a time by first dredging into the flour and patting off the excess. Then place the floured slices into the buttermilk. Allow the excess to drip off, then transfer to the seasoned panko. Coat in panko then set aside. Repeat until all of the slices are coated.

8. To fry, carefully place a few battered pickles into the hot oil. Cook until golden brown on the first side, 2 to 3 minutes. Then carefully turn over and cook for 2 minutes more. Using a slotted spoon or sieve, remove the pickles and place onto a paper-towel-lined dish to drain. Season with salt and serve hot with the Buttermilk Dipping Sauce.

9. Whisk together the buttermilk, mayo, chives, cumin, dill and cayenne in a medium mixing bowl to combine. Season with salt and pepper. Cover and refrigerate until ready to use.


Nutrition Information:

Quickview
618k Calories
14g Protein
35g Total Fat
62g Carbs
16% Health Score
Limit These
Calories
618k
31%

Fat
35g
54%

  Saturated Fat
5g
37%

Carbohydrates
62g
21%

  Sugar
12g
14%

Cholesterol
19mg
6%

Sodium
2655mg
115%

Get Enough Of These
Protein
14g
29%

Vitamin K
119µg
114%

Vitamin B1
0.71mg
48%

Vitamin B2
0.62mg
37%

Selenium
25µg
36%

Calcium
341mg
34%

Manganese
0.67mg
34%

Vitamin E
4mg
31%

Folate
104µg
26%

Phosphorus
253mg
25%

Iron
4mg
25%

Vitamin B3
4mg
23%

Fiber
5g
21%

Vitamin A
915IU
18%

Potassium
543mg
16%

Magnesium
55mg
14%

Vitamin B12
0.82µg
14%

Vitamin D
1µg
13%

Copper
0.26mg
13%

Zinc
1mg
11%

Vitamin B5
1mg
10%

Vitamin B6
0.19mg
9%

Vitamin C
2mg
4%

covered percent of daily need
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