Panko Fried Pickles
Pickles. I love pickles. Is that wrong?
Yeah, they are pungent and they aren’t the most refined food, but they have so much savory flavor and they are virtually calorie free. How can you knock that?
I have yet to make my own pickles, but I’ve wanted to for awhile. I’ve seen those blog posts with the cute little mason jars with mini cucumbers marinating in allspice and vinegar goodness. Adorable.
This summer or spring I am definitely making my own pickles.
I lightly fried up these kosher dill babies using the same method that I used for my Bang Bang Cauliflower. They were crunchy and everything I look for in a fried pickle.
I added some fresh cilantro to store bought Hidden Valley Ranch to kick up the flavor.
1 jar kosher dill pickle chips
1/2 cup Panko bread crumbs
2 tablespoons cornstarch
1/2 cup egg whites
Salt & pepper
1/4 cup coconut (or canola) oil
1. Mix salt and pepper into your Panko breadcrumbs in a shallow dish.
2. Set separate bowls aside with egg whites and cornstarch. Dip your pickle chips one by one into the cornstarch, and shake off excess. Then dip into egg whites, and then coat with Panko mixture. Press into Panko to get it to stick.
3. After coating all of your pickles, warm up your oil in a large frying pan and place pickles into hot oil. Turn with tongs making sure all sides are browned. Set on top of paper towels to remove excess oil. Top with more salt. Serve alone or with ranch dipping sauce. .