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Prep Time: 15 Minutes Cook Time: 2 Minutes |
Ready In: 17 Minutes Servings: 6 |
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This recipe blends an Asian-inspired batter with fried dill pickles, a classic fish fry side in the lower South. Recipe is from Southern Living Magazine. The first time I ever had fried dill pickles was in Tennessee, while on vacation, and they were delicious. Note: Cooking time is 2.5 minutes per batch. Ingredients:
1 (24 ounce) jar kosher dill pickles (circle cut) |
vegetable oil (for frying) |
1 cup all-purpose flour |
1 teaspoon garlic powder |
1 teaspoon ground red pepper |
1/4 teaspoon salt |
1 cup club soda, chilled |
Directions:
1. Drain pickles, reserving 2 tablespoons pickle juice. Press pickles between layers of paper towels. Set aside.
2. Pour oil to a depth of 3 inches into a dutch oven; heat to 370 degrees F.
3. Combine flour and next 3 ingredients in a medium bowl. Stir in club soda and reserved pickle juice, stirring just until combined (batter will be lumpy).
4. Dip pickles into batter, letting excess drip off. Fry pickles in batches, 2 1/2 minutes or until golden brown. Drain on wire racks over paper towels, and serve immediately.
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