Recipe by Audrey Marcum.
Ingredients
16 oz container crinkle cut pickles, drained
⅔ cup all purpose flour
½ tsp garlic powder
½ tsp paprika
½ tsp onion powder
1 tsp salt
1 large egg
1 ½ cups Kooshy panko breadcrumbs
3-4 cups neutral oil
Sunny Fine Foods Scallion Ranch, to dip
Scallion slices and torn dill, to garnish
Directions
- Pat the crinkled pickle rounds dry between paper towels.
- Prepare the dredging station using 3 shallow bowls: In one bowl, mix together the all purpose flour, garlic powder, paprika, onion powder, and salt. In the second bowl, whisk the egg until well combined. In the third bowl, spread out the panko breadcrumbs.
- Add a few of the dried pickles to the flour mixture. Toss the pickles in the flour until it is completely coated.
- Lightly shake off any excess flour, then add them to the egg mixture.
- Use a fork to turn the pickles in the egg mixture, then drain any excess egg and place the pickles in the panko breadcrumbs.
- Toss the pickles in the panko and lightly press the panko into the egg to adhere. Place the coated pickles on a parchment paper-lined baking tray and repeat with the remaining pickles.
- Place the coated pickles in the fridge for 15-20 minutes.
- Preheat the neutral oil in a bottom-heavy pot until it reaches 350F. Carefully add the coated pickle slices to the oil, working in small batches.
- Fry the pickles for 3-5 minutes until they achieve a golden brown color, then remove them with a spider/mesh strainer onto a draining rack. Continue with the remaining pickles.
- Serve the fried pickles while still hot. Garnish with scallion slices and sprigs of dill, and serve alongside the scallion ranch for dipping.
