I met some friends for lunch last weekend, and they ordered a very interesting appetizer: fried dill pickles.
I was skeptical at first, but I’m also adventurous, so I took a bite. Not bad. Kind of bland, but not bad. The dipping sauce – simple ranch dressing – helped.
But I couldn’t stop thinking about those fried pickles. It seemed to me that a dash of something spicy would be the saving grace of them. So here you go: SPICY Deep-Fried Dill Pickles!
2 cups canola oil
12 large dill pickles, sliced and thoroughly drained
1 cup seasoned bread crumbs
1/2 teaspoon garlic powder
1 teaspoon Texas Rib Candy
1 teaspoon Pineapple Habanero pepper jelly
2 beaten eggs
assorted jars of Texas Pepper Jelly
What to do:
Heat the canola oil in a large heavy skillet or saucepan. In a medium bowl, stir together everything else except the eggs, rib candy, pineapple habanero, and the assorted jars of pepper jelly. In another medium bowl, beat together the eggs, the rib candy, and the pineapple habanero. Mix thoroughly.
Dip the THOROUGHLY drained/patted dry pickle slices into the beaten egg mixture, and then into the bread crumb mixture. Fry the pickles in the hot oil until golden brown on both sides (You’ll have to turn them.) Transfer them to a paper towel-covered plate, and serve hot with the assorted pepper jellies. You might set out the bottle of Texas Rib Candy too, if there’s any left.
The touch of habanero makes these spicy deep-fried dill pickles an awesomely perfect snack or appetizer. I certainly never dreamed that fried pickles would become one of my favorites!