Ingredients
For Frying
- Vegetable oil, enough for frying (about ½ inch deep in pan)
Pickles and Coating
- 1 (16-ounce) jar dill pickle slices
- ½ cup all-purpose flour
- 2 teaspoons garlic salt
- 1 teaspoon Italian seasoning
- ¼ teaspoon black pepper
- ¾ cup water
- 1½ cups panko breadcrumbs
Instructions
- Heat Oil: Fill a frying pan with about ½ inch of vegetable oil and heat over medium-high heat until the temperature reaches between 350 and 375°F, ideal for deep frying.
- Prepare Pickles: Drain the dill pickle slices well and place them on paper towels. Pat them dry thoroughly to remove any excess juice to ensure a crisp coating.
- Make Batter: In a shallow bowl, whisk together the all-purpose flour, garlic salt, Italian seasoning, and black pepper. Gradually add in the water while mixing until you achieve a smooth batter without lumps.
- Set Breadcrumbs: Place the panko breadcrumbs in a separate shallow dish for easy coating.
- Coat Pickles: Working in small batches, dip the pickle slices into the batter and toss to coat evenly. Then, transfer the batter-coated pickles to the panko breadcrumbs, pressing lightly to coat all sides thoroughly.
- Fry Pickles: Carefully place the coated pickles into the hot oil and fry in batches for about 1 to 2 minutes on each side until they turn golden brown and crispy. Use a slotted spoon to remove the pickles and drain them on a paper towel-lined plate to remove excess oil.
- Serve: Serve the fried pickles immediately while hot and crispy, accompanied by Ranch dressing or Marinara sauce for dipping.
Notes
- Ensure pickles are well drained and patted dry to avoid soggy coatings.
- Maintain oil temperature between 350-375°F for even frying and crispiness.
- Panko breadcrumbs give a lighter, crunchier coating compared to regular breadcrumbs.
- Work in batches to avoid overcrowding the pan, which can lower the oil temperature.
- Serve immediately for best texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
