Deep Fried Pickles

Deep fried pickles are a restaurant appetizer favorite of mine, but going out can be expensive. So I thought why not fulfill those cravings at home. Featuring a crispy deep fried breading and a dill aioli for dipping, you wont be disappointed you stayed home. Plus, these cost very little to make and you likely have all of these ingredients laying around at home anyways. Give these a try and let me know what you think in the comments.

Ingredients:

6 Large Dill Pickles, Quartered

Vegetable Oil for Frying

For The Flour Dredge:

1/4 Cup Flour

2 Tbsp Corn Starch

Pinch Salt and Pepper

2 Eggs, Whipped

1/4 Cup Water

For the Breading:

1/2 Cup Italian Seasoned Bread Crumbs

1/2 Cup Panko Crumbs

Pinch Salt and Pepper

Pinch Cayenne Pepper (optional)

Dill Aioli:

1/4 Cup Mayonnaise

1 1/2 Tbsp Dill

1 Tsp Lemon Juice

Pinch Salt

3 bowl for dredging. one with flour, second with eggs, 3 with bread crumb mix — Deep Fried Pickles, Dredging Stages

Directions:

- Get 4 small bowls

- Warm vegetable oil to 350 F in a small pot or deep fryer.

- To one bowl add the flour, corn starch, salt and pepper, then whisk together.

- To a second bowl, whip your eggs and water together.

- In your third bowl, combine panko, seasoned bread crumbs, cayenne pepper, salt and pepper.

- Next prepare you aioli by combing the mayo, dill, salt and lemon juice. Then refrigerate until ready to use.

- Line your bowls up in order of flour, eggs then bread crumb mix. Coat the pickles in flour first and shake off any excess. Then coat in eggs, then lastly in the bread crumb mix.

- Deep fry until crispy and golden brown.

- Serve hot along side your dill aioli.

- Enjoy!