Fried Pickle Spears
This one is for the pickle girlies. I don’t think it’s too dramatic to say this fried pickle recipe changed my life. If you are all about that pickle life then you need to save this recipe!
I always start off making some quick homemade ranch, I cheated and used the packet this time. PRO TIP: MAKE SURE your pickles are super dry, give them extra pats just to be sure. I season everything with slap ya mama and garlic powder.
Crispy on the outside, tangy and crunchy on the inside – they’re the perfect combination of salty and savory.
The secret to achieving that perfect crunch lies in the breading process. We’re going for a triple-dipped, seasoned masterpiece. Make sure to pat your pickles super dry before starting.
For a good fried pickle, you need a good pickle we only use the Claussen kosher spears. Listen to that fabulous crunch, I’m obsessed.
FRIED PICKLE SPEARS
Ingredients
- 1/2 C Flour
- 3/4 C Panko
- 3 Eggs
- 1/4 C water
- 3 teaspoons Slap ya mama or Cajun seasoning 1 in each bowl
- 2 teaspoons garlic powder 1 t in flour and 1 t in panko
- 1/2 teaspoon onion powder in flour
- 1 teaspoon salt in flour
Instructions
- Prep Your Stations: Set up three separate bowls: one for the flour mixture, one for the egg and water, and one for the panko mixture.
- Season the Breadings: Combine flour, salt, pepper, slap ya mama, and garlic powder in one bowl. In another bowl, whisk together water and egg. In another bowl mix flour and seasonings mentioned above.
- Prepare the Pickles: Pat pickle spears completely dry with paper towels.
- Breading Process: Dredge each pickle spear in egg, then dip in the flour mixture, back into the egg mixture and finally coat in the seasoned panko mixture.
- Fry to Perfection: Heat vegetable oil in a deep fryer or large pot to 350-360°F. Carefully add breaded pickles in batches, avoiding overcrowding. Fry until golden brown and crispy, about 3-4 minutes. Remove and drain on paper towels.
